Quality Evaluation of Oranges Stored in Evaporative Coolers | Asian Food Science Journal
Large quantities of oranges are wasted during storage due to its highly perishable nature. Research was therefore conducted on quality evaluation of orange fruits stored in aluminum-cladded (ABBEC) and non-cladded burnt-clay-brick evaporative coolers (NBBEC) to prevent postharvest loss. Essentially, the evaporative coolers comprised of double burnt-brick walls (1.29 × 2.55 × 2.56 m) external and (1.13 × 1.27 × 2.08 m) internal, (L × W × H) with wet sand bed in between and a storage space of (1.13 × 0.36 × 1.32 m), (L × W × H). Metabolic rates of oranges were highest at ambient storage, intermediate in NBBEC with the least value in ABBEC. Beta carotene, ascorbic acid and acidity decreased while total soluble solids, pH and microbial loads increased during storage. ABBEC storage resulted in 4.0 to 5.3°C decrease in ambient temperature with corresponding higher relative humidity over the non-cladded burnt-clay-brick coolers.
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