Predicting Storability of Fruits and Vegetables in Passive Evaporative Cooling Structures

Abstract

Post-harvest losses of fruits and vegetables in developing countries are mostly as a result of in proper storage facilities. While refrigerated cool-stores are the best method of preserving fruits and vegetables, they are expensive to buy and run. Consequently, in developing countries there is an interest in simple low-cost alternatives, many of which depends on evaporative cooling, which is simple and does not require any external power supply. Evaporative cooling occurs when air, that is not too humid, passes over a wet surface; the faster the rate of evaporation the greater the cooling. The efficiency of an evaporative cooling structure depends on the humidity of the surrounding air. Therefore, this paper reviews the concept, principles and methods of evaporative cooling for the preservation of fruits and vegetables. The evaporative cooling structures has prospect for use for short term preservation of fruits and vegetables after harvested. It reduces the storage temperature and also increases the relative humidity within the optimum level of the storage thereby helps in keeping the fruits and vegetables fresh.