Zero Energy Cool Chamber for Extending the Shelf-Life of Tomato and Eggplant

JARQ : Japan Agricultural Research Quarterly
ISSN 00213551
書誌レコードID(総合目録DB) AA0068709X
本文フルテキスト
46-03-08.pdf985.22 KB

A zero energy cool chamber (ZECC) consisting of a brick wall cooler and a storage container made of new materials has been developed. The ZECC requires no electric energy. The brick wall cooler made of bricks with a mixture of moistened sand and zeolite allows low inside temperature and high relative humidity to be maintained based on the principles of a natural evaporative cooling mechanism. Several types of storage containers coated with different antibacterial materials were applied to reduce decay. For example, silver-ion-coated storage containers were used to reduce decay. Heat treatment was also applied to the commodities in order to maintain freshness. Generally, tomato and eggplant had a shelf life of 7 and 4 days at room temperature, respectively, as compared to 16 and 9 days when stored in the ZECC. Tomato and eggplant treated with hot water reduced the percentage of rotting. Tomato treated with hot water at 60°C for three minutes and eggplant treated with hot water at 45°C for an hour when stored inside silver-ion-coated containers in the ZECC showed extended shelf life of up to 28 and 15 days, respectively.

刊行年月日
作成者 ISLAM Md. Parvez MORIMOTO Tetsuo
著者キーワード

inside temperature

postharvest loss

relative humidity

shelf life

storage

公開者 Japan International Research Center for Agricultural Sciences
データ作成日
国立情報学研究所メタデータ主題語彙集(資源タイプ) Journal Article
46
3
開始ページ 257
終了ページ 267
DOI 10.6090/jarq.46.257
権利 Japan International Research Center for Agricultural Sciences
言語 eng