Effect of passive evaporative cooler on physio -chemical properties of hot water treated Solanum melongena L.

Abstract: This study was conducted to investigate the effect of passive evaporative cooler on storage behavior - that is visual appearance, p hysiological loss in weight (PLW) , color development, firmness, total soluble solids (TSS) and pH level of hot water treated eggplant fruit ( Solanum melongena L.). Fresh harvested fruits were treated with hot water at 45°C for 1 h. The highest percentage of PLW (2.39%) was the fruit stored at ambient temperature of 25°C for nine days whereas the lowest percentage of weight loss (2.27%) was the fruit stored inside the passive evaporative cooler. In all cases, the decreasing rate of lightness ( L * value) and increasing rate of greenness ( a* value) and yellowness (b * value ) of the hot water treated fruits were almost negligible . Firmness value of the fruits stored inside the passive evaporative cooler was found almost constant, while it reduced in fruits which stored at ambient temperature. Furthermore, higher TSS and lower pH value were observed in those fruits which were stored inside the passive evaporative cooler. In conclusion, the shelf life and quality of eggplant fruits can be extended using passive evaporative cooler. Keywords: f ruit storage, fruit postharvest, freshness quality, shelf life