Suresh Chandra*, Shobhi Choudhary, Alka Singh, Shaswat Tiwari, Amit Kumar, Ratnesh Kumar, Ruchi Verma and Pawan Kumar
Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (UP), India
Email: chandra21778@gmail.com
Received-20.07.2024, Revised-15.08.2024, Accepted-26.08.2024
Abstract: Bottle gourd without any treatment and wrapper (1000g) were placed over perforated plastic round basket and stored under Room storage and zero energy cool chamber (ZECC) up to 8 days with thrice replication. The moisture (db, %), mass (g), physiological loss in weight (PLW, %), shrinkage (%) and volume (cc) of bottle gourd was evaluated. It is clear from that the shelf life of bottle gourd were increased by keeping them in room storage and ZECC. Low PLW and shrinkage was noticed under ZECC throughout the period of storage. As per present study, due to lowest decrement in PLW and shrinkage was observed in Zero energy cool chamber was found best suitable for bottle gourd in place of room storage. Temperature was observed viz. 23.4 to 26.90C and RH 77 to 84 % in ZECC as compared to room storage with temperature ranged 33.0 – 37.80C and RH (14 – 39 %).
Keywords: Room storage, Bottle gourd, Cool chamber, Physiological loss
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