Vol. 1 (4) : July-August 2010 issue
Green Farming Vol. 1 (4) : 419-421 (July-August, 2010) (New Series)
On-farm storage of root vegetables under zero energy cool chambers
FAUZIA SHAFI1, M.A. MIR2 and MUSHTAQ A. BEIGH3*
Division of PHT, S.K. University of Agric. Sciences & Technology - Kashmir, Shalimar, Srinagar - 191 121 (J & K)
Designation : 1,3Junior Scientist, 2Professor & Head
Subject : Food Science, Preservation & Processing, Protectants & Infestation and Post-harvest Technology
Paper No. :
Total Pages : 3
Received :
Revised accepted :
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Citation :
FAUZIA SHAFI, M.A. MIR and MUSHTAQ A. BEIGH. 2010. On-farm storage of root vegetables under zero energy cool chambers. Green Farming Vol. 1 (4) : 419-421 ; July-August, 2010 (New Series)
ABSTRACT
Fresh vegetables viz., carrot, radish and turnip were stored in the zero energy cool chambers (Av. temperature 12-150C & RH 95-98%) and under ambient conditions (Av. temperature 22-250C & RH 60-65%) for a short period of 10 days to avoid market glut and examined periodically for marketable quality. Studies revealed that the rate of quality detioration in vegetables like cucumber, carrot, radish and turnip was very rapid under ambient conditions compared to ZECC storage. Fresh weight loss in vegetables kept under ZECC conditions was 2-3 times less than fresh weight loss in vegetables stored under ambient conditions. Samples under ambient conditions showed more cumulative physiological weight loss (16-18%)and showed more shrinkage compared to the samples kept under ZECC conditions where cumulative physiological weight loss was found to be 6-7% and the samples were observed to be turgid and in a good looking condition after 10 days of storage.
Key words :
Physiological loss, Root vegetables, Zero energy cool chamber.
