Evaluation of efficacy of zero energy cool chamber on storage of banana (Musa paradisiaca) and tomato (Solanum lycopersicum) in peak summer season Dubey Neeru1, Roy Susanta K1, Saran Sunil1, Raman Naga Laxmi M1 Amity University, Noida, Uttar Pradesh 1Amity University, Noida, Uttar Pradesh Online published on 21 March, 2016. Abstract A low-cost structure, zero energy cool chamber (ZECC), developed by the IARI, New Delhi, was utilized for testing the storage life, ripening days and colour development in banana (Musa paradisiaca L.) and tomato (Solanum lycopersicum L.), important summer horticultural commodities. Both are highly perishable, summer-sensitive and become soft, and shrivelled due to high temperature and low humidity. In banana, colour retention is the problem, while in tomato colour formation is the problem. As a result, banana becomes soggy and shrivelled and tomato remains yellow. Fully mature fruits were purchased from the market and stored in plastic crates both in ZECC and the control. The ZECC maintained a uniform temperature range of 22–33°C and a high relative humidity (90%). Banana fruits showed a shelf-life of 6 days. They were firm, fully yellow in colour, with a pulp temperature of 27.2°C, while the control banana fruits started losing their firmness from day 1 to 2. Tomato was stored at three different stages; full colour (bright red), indicating complete ripening which took place at day 10 in green stage, day 7 in turning stage and day 5 in half ripe stage. The tomatoes were firm, with a lower pulp temperature (26.5°C) and marketable even after 14 days of storage period, while tomatoes kept in the control started showing deterioration as early as day 4 in half ripe stage and turning stage and from day 8 in green stage. Top Keywords Bamboo, Banana, Colour retention, Firm, Perishable, Storage, Tomato, Zero energy cool chamber. Top |