Evaluating evaporative cooling system as an energy- free and cost- effective method for postharvest storage of tomatoes (Solanum lycopersicum L.) for smallholder farmers

Nkolisa, Ntombizandile; Magwaza, Lembe Samukelo; Workneh, Tilahun Seyoum; Chimphango, Annie

doi:10.1016/j.scienta.2018.06.079

Cited by 24 publications

(35 citation statements)

References 22 publications

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“…The firmness of the tomato fruits decreased rapidly during post-maturation period in the control group, while significantly higher firmness in NSCC-coated tomatoes was recorded, which was consistent with the results reported by Zhang et al [29]. The titratable acid increase during early fruit maturity mainly attributed to the accumulation of acids and subsequent decrease can be related to the higher respiration and ripening rate where organic acids could be used as a substrate in respiration process or to their conversion to sugars [30]. In the present study, the semipermeable NSCC film prevents respiration during the storage period.…”

Section: Discussionsupporting

confidence: 90%

“…In the present study, the semipermeable NSCC film prevents respiration during the storage period. This was reflected by lower respiration rate in the early maturity time to delay organic acids synthesis and also lower respiration rate in the later maturity stages to delay organic acids bioconversion in the NSCC compared to Ch film and control group [30]. There was a synergistic relationship between the changes in TSS and titratable acids, and in the early storage time, soluble carbohydrates were mainly accumulated [31].…”

Section: Discussionmentioning

confidence: 96%

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Effect of Nano-SiOx/Chitosan Complex Coating on the Physicochemical Characteristics and Preservation Performance of Green Tomato

et al. 2019

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A novel nano-silicon oxides (SiOx)/chitosan complex film was prepared using ultrasonic assistant in the process of dissolving chitosan and silicon oxides (SiOx), and characterized by transmission electron microscopy. Its effect on quality preservation of tomatoes (Solanum lycopersicum L. cv. Zheza 205) was investigated under ambient temperature. The results revealed that the nano-SiOx/chitosan complex (NSCC) film retarded weight loss and softness, delayed the titratable acids and total soluble solids loss, and thus markedly extended shelf life of green tomatoes. The antimicrobial activity of tomatoes coated with NSCC film was also recorded higher compared to chitosan (Ch) films and control. In addition, the NSCC film-coated tomatoes prevent the increase of malondialdehyde content and total polyphenol content. Moreover, the peroxidase activity, phenylalanine ammonia-lyase activity, and polyphenoloxidase activity of tomatoes coated with NSCC film were found lower than that in other treatments. These data indicated that the beneficial effects of nano-SiOx/chitosan complex coating on postharvest quality were possibly associated with the lower rate of O 2 /CO 2 transmission coefficient, limiting food-borne pathogenic bacterial growth, higher antioxidant activities, and also higher reactive oxygen species (ROS) scavenging and anti-browning activities of related enzymes in the tomatoes. Further, the results of the study could be used to successfully develop a novel nano-SiOx/chitosan complex film for improving the postharvested quality of tomatoes and thus effectively utilized by the food packaging industry.

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Section: Discussionsupporting

confidence: 90%

Section: Discussionmentioning

confidence: 96%

Effect of Nano-SiOx/Chitosan Complex Coating on the Physicochemical Characteristics and Preservation Performance of Green Tomato

et al. 2019

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“…In this study, the combination of the indirect heat exchanger for indirect air-cooling and the EC produced reasonable reduction in ambient air temperature to a minimum temperature approaching ambient air wet bulb temperature. The higher cooling efficiency obtained in this study compared to [26] may be attributable to incorporation of suction and exhaust fans and an automatic water reticulation system from the tank to the pads and back. The results obtained in this experiment shows that IAC þ EC can be utilised in coastal areas providing cooling efficiencies similar to those obtained in direct EC under dry and hot conditions.…”

Section: Cooling Efficiencymentioning

confidence: 70%

“…These results are comparable to the direct EC experiments done by [11] and [21] who obtained efficiencies of 83% and 86% respectively. [26] obtained an average cooling efficiency of 67.2%. The variation in EC efficiencies by different researchers could be attributable to different materials used to construct the cooling system and the fact that the experiments possibly took place under different environmental conditions.…”

Section: Cooling Efficiencymentioning

confidence: 96%

“…Inside this storage chamber, the air picked up heat from the tomatoes and the warm air escaped from the storage chamber through six (100 mm-diameter) air vents positioned opposite the inlet, three at the bottom and three at the top [25]. The water distribution system continuously pumped water from an underground storage (supplied from the mains) using a 260 W (Pedrollo PVm 55) centrifugal pump placed at the surface as recommended by [26]. The circulation system pushed water from the underground storage tank, through the indirect heat exchanger and sprinkled water continuously over the vertically mounted cooling pads into the storage chamber.…”

Section: Description Of the Indirect Air Cooling System Combined Withmentioning

confidence: 99%

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Performance evaluation of an indirect air cooling system combined with evaporative cooling

Sibanda

Workneh

2020

Heliyon

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This study developed an indirect air-cooling combined with evaporative cooling (IAC þ EC) system for temporary storage of fruit and vegetables (FV) to improve the shelf life of fresh produce under hot and humid climatic conditions. The aim of the study was to investigate the effect of IAC þ EC in providing optimum storage environment of temperature and relative humidity (RH) for the tomato fruit compared to storage under ambient conditions. The IAC þ EC system had a 53-m 3 storage chamber able to store 3.8 tons of tomatoes. Solar energy during the day and a battery bank facility at night powered the cooling system. The structure was constructed and assembled at Ukulinga research center in Pietermaritzburg. The performance of the IAC þ EC was evaluated based on the temperature and the RH measured hourly from 05h00-22h00 daily during a period of 28 days. Temperature and RH were measured in the psychometric unit, various positions in the storage chamber and at ambient conditions. There were significant variations (P < 0.001) in temperature and RH between storage and ambient conditions. The temperature inside the storage chamber was on average 7 C-16 C lower while the average RH was 13%-41% higher than ambient conditions. Temperature and RH at the exhaust end of the IAC þ EC storage chamber were 16.40 C and 88.9% compared to 30.9 C and 47.6% under ambient conditions. Such conditions can enhance the shelf life of FV of moderate respiration rates. Inside the storage chamber, temperature was 15.7 C-16.4 C while the RH was 89.6%-93.8% depending on location. The cooler efficiency varied from 88.04% to 95.6%. The IAC þ EC system performed at the same level as evaporative cooling under dry and arid conditions. The results in this study are evidence that IAC þ EC system can provide optimum storage conditions for FV as well as being a low-cost technology utilizable in hot and sub-humid to humid areas in sub-Saharan Africa.

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Development and evaluation of earth air heat exchanger cum evaporative cool system as an energy‐efficient method for storage of tomatoes

Nishad,

Mangaraj

2023

J Sci Food Agric

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BackgroundThe lack of adequate on‐farm storage facilities is one of the leading causes of enormous postharvest losses of fresh commodities, negatively affecting farmers' livelihoods and the sector's economic contribution. The aim of the current study was to develop and evaluate a solar‐powered earth air heat exchanger cum evaporative cooling (EAHE‐EC) system as an energy‐efficient method for the storage of fresh produce for smallholders.ResultsThe postharvest quality parameters of tomatoes stored under ambient storage (AS) and in an EAHE‐EC system were assessed at regular time intervals during storage. These include weight loss, total soluble solids, titratable acidity, fruit firmness, color, pH, ascorbic acid, lycopene content, total phenolic acid, and antioxidant activity. The average temperature and relative humidity inside the EAHE‐EC system varied from 20.59 to 22.61 °C and 82.60% to 89.43%, respectively, in comparison with AS (26.39–39.21 °C and 22.09–43.58%). Storage methods and time had a significant (P < 0.05) effect on tomato quality. Based on the retention of the overall quality until the end of the storage period, the shelf life of tomatoes was recorded as 21 days in the EAHE‐EC system, which was 1.5 times more than AS (14 days).ConclusionsThe extra shelf‐life gained by tomatoes in the EAHE‐EC system may provide a sufficient buffer period for smallholders for retailing and marketing. This suggests that the developed system can maintain postharvest quality and increase the shelf life of tomatoes. It therefore has potential as an energy‐efficient system for the storage of fruits and vegetables, including tomatoes. © 2023 Society of Chemical Industry.

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Evaluating evaporative cooling system as an energy- free and cost- effective method for postharvest storage of tomatoes (Solanum lycopersicum L.) for smallholder farmers

Cited by 24 publications

References 22 publications

Effect of Nano-SiOx/Chitosan Complex Coating on the Physicochemical Characteristics and Preservation Performance of Green Tomato

Effect of Nano-SiOx/Chitosan Complex Coating on the Physicochemical Characteristics and Preservation Performance of Green Tomato

Performance evaluation of an indirect air cooling system combined with evaporative cooling

Development and evaluation of earth air heat exchanger cum evaporative cool system as an energy‐efficient method for storage of tomatoes

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