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- W3193456202 abstract "Tomato fruit (Solanum Lycopersicum L.) is a common fruit vegetable with year-round market demand. Proper care after harvest is necessary to maintain their availability and maximize usage by reducing post-harvest losses. The study determines the effect of three different evaporative cooler designs on the quality of fruit and post-harvest life; determines the cooler evaporative condition is best for tomato on post-harvest characteristics and shelf life of tomato and; compare the efficacy of calcium hypochlorite and hot water treatment in managing tomato fruit decay in different evaporative cooler designs during storage. The experiment was done using a Completely Randomized Design 4 x 3 factorial experiment and the treatments were repeated three times. Under room conditions, Factor A was the storage conditions, EC 1-no water pump and fan, EC 2-water pump and fan, and EC 3-water pump but no fan, while Factor B was decay control treatments using 1% calcium hypochlorite, hot water treatment (45 oC, 1-5 mins.), and control of tap water. Lower temperature, high relative humidity, and low vapor pressure deficit were maintained in the different designs of evaporative coolers throughout the storage period. The best evaporative cooler for minimizing weight loss, delayed peel color changes, higher visual quality rating, and prolonging the shelf life of stored tomatoes was determined to be an evaporative cooler with a water pump but no exhaust fan. Hot water treatment (45oC, 1 min.) was shown to be more effective than 1 percent calcium hypochlorite and tap water in preserving good quality and reducing decay incidence during evaporative cooler storage. The findings demonstrate that an evaporative cooler (EC) is a viable storage option for farmers and traders looking to improve tomato quality and shelf life." @default.
- W3193456202 created "2021-08-30" @default.
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- W3193456202 date "2021-08-13" @default.
- W3193456202 modified "2023-09-27" @default.
- W3193456202 title "Post-harvest characteristics of tomatoes (Solanum lycopersicum l.) as affected by treatment with hot water and sodium hypochlorite under three simple evaporative coolers" @default.
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