Water use optimization in zero energy cool chambers for short term storage of fruits and vegetables in coastal area.

Suitability of zero energy cool chamber (ZECC) for short term storage of fruits and vegetables was studied in coastal districts of Orissa. Quantity of water applied in ZECC was standardized. The optimum water level of 75 l/day and 90 l/day was required to achieve a steady and conducive storage environment for storage of fruits and vegetables in summer and winter months, respectively. The chamber was kept average temperature of its environment less by 5-8°C than the outside temperature and maintained more than 90% RH. The ZECC was very effective in extending the storage life of potato, tomato, brinjal, mango, banana and spinach by 3 to 15 days as compared to ambient conditions.