Evaluation of self-life and organoleptic aspects of fruits stored in a modified traditional earthen pot cool chamber

Abstract

The efficacy of earthen pot cool chamber to store vegetables and fruits were studied using tomato, grapes and brinjal. The quality retaining capacity in the products kept in earthen pot cool chamber was compared with other type of storage system like refrigeration and room temperature. After 9 days of storage, physiological weight loss, changes in microbial, nutrient (biochemical changes) and organoleptic value were evaluated. The products stored in earthen pot cool chamber were fresh and less affected when compared to other storage systems. The study revealed that the earthen pot cool chamber (EPCC) is a good storage system to keep the vegetables in fresh condition. It is an eco-friendly, energy saving and cost effective alternative method to substitute refrigeration.