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Design, Fabrication and Utilization of Zero Energy Cool Chamber for Farm Storage of Horticultural Crops

M. M . Molla
SSO
Senior Scientific Officer, Horticulture Research Centre, BARI, Joydebpur, Gazipur-1701.

M. N. Islam
PSO
Principal Scientific Officer, Horticulture Research Centre, BARI, Joydebpur, Gazipur-1701

Abstract/ Executive Summary:

Experiments were conducted to utilize zero energy cool chamber for short term storage of broccoli, cabbage and lettuce for observing the storage performance during winter. The chamber was designed and fabricated based on the principle of evaporative cooling. The produces were packed in different packaging materials and kept in zero energy cool chamber or at ambient condition. The minimum physiological weight loss of 5.11, 5.13 and 5.03 % and less disease incidence of 2.67, 5.10 and 5.13% were recorded for broccoli, lettuce and cabbage, respectively inside of zero energy cool chamber compared to outside of cool chamber. Broccoli, cabbage and lettuce packed in non-perforated polyethylene bag and kept inside the zero energy cool chamber had the maximum marketable life of 14, 8.33 and 10.67 days, respectively. Thus the marketable life of broccoli, lettuce and cabbage could be extended up to 12, 3.66 and 7 days using non-perforated polyethylene bag in inside of zero energy cool chamber compared to ambient condition.

Keywords: Zero energy cool chamber, Broccoli, Cabbage and lettuce, Storage life.

Location: Gazipur

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Vegetables

Objectives:

To design, fabricate and utilization of zero energy cool chamber for extending shelf life of fresh vegetables maintaining better quality before marketing.

Methodology:

Broccoli, lettuce and cabbage were harvested in the morning from the Vegetable Research Field of HRC, BARI, Joydebpur, Gazipur. Then the vegetables were carried out into the laboratory of Postharvest Technology Section. The vegetables were sorted and graded based on the pest, disease infestation, size, shape, mature and immature. After sorted and graded, the produces were packed in non-perforated polyethylene bag (0.09mm thickness), 0.5% perforated polyethylene bag, plastic crate, bamboo basket and left without packaging. The produces were then stored in zero energy cool chamber or in ambient condition (outside the cool chamber). Data were recorded everyday on postharvest quality and shelf of each vegetables.

Source of Information: BARI Annual Report 2011-12, BARI

Article Link (Online Journal):

Funding Source:

1. Government

Budget: 100000/

Total Budget (Tk.) : 100000/

Achievement/Findings:

The cool chamber reduced maximum temperature from 7.9-8.9 oC, 4.1-9.0^oC and 2.4-3.1^oC at morning, afternoon and evening, whereas it reduced minimum temperature from 5-6 ^oC, 2.98-3.3 ^oC and 3.4-4.2^oC at morning, afternoon and evening respectively. Besides, the chamber increased the relative humidity of 12-14%, 44-45% and 20-30% at morning, afternoon and evening, respectively during the study periods. The marketable life of broccoli, lettuce and cabbage could be extended up to 12, 3.66 and 7 days using non-perforated polyethylene bag inside the zero energy cool chamber compared to outside of the chamber.

Knowledge Management: Journal, Report/Proceedings