Effect of water on the shelf-life of brinjal in zero-energy cool chamber

Abstract

In the present study, brinjal or eggplant (cv. Pattabiram) was stored in cool chamber at room temperature. Three different levels of water (100, 75 and 50 litres per day) were drip-irrigated to moisten the sand in the cool chamber. The physiological loss in weight and rotting percentage increased at room temperature, but decreased with increasing water level up to 100 litres per day. The shelf-life at room temperature which was hardly three days enhanced to nine days with the addition of 100 litres of water per day.