The use of brick-walled evaporative cooler for storage of tomato
A cost-effective alternative to cold storage is the brick-walled evaporative cooler (BEC). The effects of BEC on mature green and breaker ‘Diamante Max’ tomatoes were assessed. Two trials were carried out at ambient conditions with (i) 27.13±0.78 °C and 80.89±4.47%RH; (ii) 26.93±0.87 °C and 80.05±5...
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| Format: | Article |
| Language: | English |
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Society for Promotion of Horticulture - Indian Institute of Horticultural Research
2022-09-01
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| Series: | Journal of Horticultural Sciences |
| Subjects: | |
| Online Access: | https://jhs.iihr.res.in/index.php/jhs/article/view/1230 |
| _version_ | 1797737956986847232 |
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| author | Emma Ruth Bayogan Leizel Secretaria Darlyn Lequigan Reynaldo Abad |
| author_facet | Emma Ruth Bayogan Leizel Secretaria Darlyn Lequigan Reynaldo Abad |
| author_sort | Emma Ruth Bayogan |
| collection | DOAJ |
| description |
A cost-effective alternative to cold storage is the brick-walled evaporative cooler (BEC). The effects of BEC on mature green and breaker ‘Diamante Max’ tomatoes were assessed. Two trials were carried out at ambient conditions with (i) 27.13±0.78 °C and 80.89±4.47%RH; (ii) 26.93±0.87 °C and 80.05±5.20% RH and with BEC (i) 25.49±0.58 °C and 99.90±0.10% RH; (ii) 25.42±0.90 °C and 97.75±3.25% RH. BEC-stored tomatoes showed 10.36% lesser weight loss, lesser decay incidence, redder color and better visual quality compared to control fruit. The higher L* and hue of around 90 in ambient-stored tomatoes indicated a lighter color as fruit turned to yellow compared to a lower L* and hue in BEC indicating a darker red color. An increased chroma was recorded as fruit turned from green or breaker to yellow, orange, or light red while the values of a* became negative. The BEC maintained the firmness and total soluble solids, especially in mature green tomatoes. After 49 days of storage, 61.8% of the fruit stored in the BEC were marketable compared to 23.3% in ambient conditions. The BEC system showed 27.16% higher annual benefit over cost than the ambient storage conditions. Thus, the BEC system can potentially maintain the quality of ‘Diamante Max’ tomatoes.
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| first_indexed | 2024-03-12T13:35:57Z |
| format | Article |
| id | doaj.art-fe2c1318987d4fdcba1d68d363096411 |
| institution | Directory Open Access Journal |
| issn | 0973-354X 2582-4899 |
| language | English |
| last_indexed | 2024-03-12T13:35:57Z |
| publishDate | 2022-09-01 |
| publisher | Society for Promotion of Horticulture - Indian Institute of Horticultural Research |
| record_format | Article |
| series | Journal of Horticultural Sciences |
| spelling | doaj.art-fe2c1318987d4fdcba1d68d3630964112023-08-24T05:07:52ZengSociety for Promotion of Horticulture - Indian Institute of Horticultural ResearchJournal of Horticultural Sciences0973-354X2582-48992022-09-0117110.24154/jhs.v17i1.12301218The use of brick-walled evaporative cooler for storage of tomatoEmma Ruth Bayogan0Leizel Secretaria1Darlyn Lequigan2Reynaldo Abad 3University of the Philippines Mindanao, College of Science and Mathematics Mintal, Tugbok District, Davao City 8022, PhilippinesUniversity of the Philippines Mindanao, College of Science and Mathematics Mintal, Tugbok District, Davao City 8022, PhilippinesUniversity of the Philippines Mindanao, College of Science and Mathematics Mintal, Tugbok District, Davao City 8022, PhilippinesUniversity of the Philippines Mindanao, College of Science and Mathematics Mintal, Tugbok District, Davao City 8022, Philippines A cost-effective alternative to cold storage is the brick-walled evaporative cooler (BEC). The effects of BEC on mature green and breaker ‘Diamante Max’ tomatoes were assessed. Two trials were carried out at ambient conditions with (i) 27.13±0.78 °C and 80.89±4.47%RH; (ii) 26.93±0.87 °C and 80.05±5.20% RH and with BEC (i) 25.49±0.58 °C and 99.90±0.10% RH; (ii) 25.42±0.90 °C and 97.75±3.25% RH. BEC-stored tomatoes showed 10.36% lesser weight loss, lesser decay incidence, redder color and better visual quality compared to control fruit. The higher L* and hue of around 90 in ambient-stored tomatoes indicated a lighter color as fruit turned to yellow compared to a lower L* and hue in BEC indicating a darker red color. An increased chroma was recorded as fruit turned from green or breaker to yellow, orange, or light red while the values of a* became negative. The BEC maintained the firmness and total soluble solids, especially in mature green tomatoes. After 49 days of storage, 61.8% of the fruit stored in the BEC were marketable compared to 23.3% in ambient conditions. The BEC system showed 27.16% higher annual benefit over cost than the ambient storage conditions. Thus, the BEC system can potentially maintain the quality of ‘Diamante Max’ tomatoes. https://jhs.iihr.res.in/index.php/jhs/article/view/1230Brick-walled evaporative cooler (BEC)colorqualitySolanum lycopersicumstorage |
| spellingShingle | Emma Ruth Bayogan Leizel Secretaria Darlyn Lequigan Reynaldo Abad The use of brick-walled evaporative cooler for storage of tomato Journal of Horticultural Sciences Brick-walled evaporative cooler (BEC) color quality Solanum lycopersicum storage |
| title | The use of brick-walled evaporative cooler for storage of tomato |
| title_full | The use of brick-walled evaporative cooler for storage of tomato |
| title_fullStr | The use of brick-walled evaporative cooler for storage of tomato |
| title_full_unstemmed | The use of brick-walled evaporative cooler for storage of tomato |
| title_short | The use of brick-walled evaporative cooler for storage of tomato |
| title_sort | use of brick walled evaporative cooler for storage of tomato |
| topic | Brick-walled evaporative cooler (BEC) color quality Solanum lycopersicum storage |
| url | https://jhs.iihr.res.in/index.php/jhs/article/view/1230 |
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