Abstract
Low-temperature storage structures are the major weapon that the postharvest operator uses to maintain quality and extend life of harvested horticultural products. A low temperature not only reduces respiration rate, but also water loss through transpiration, nutritional loss, postharvest decay and ethylene production. Laboratory studies were conducted on the water holding capacity of the selected walling materials after socking them in water overnight. Scoria, charcoal and filla (single strap and double strap) were used for the study at different times. A water holding capacity of up to 122.72% was recorded in 24 hours of soaking in the case of the filla walling material. Similar studies were conducted on other walling materials like scoria and charcoal. Tests were conducted under no load and loaded conditions. Longer shelf life is manifested in the scoria and charcoal storage structures, attributed to higher humidity, lower temperature, less color change indicates lower rate of spoilage. Three creates of cleaned potato were stored in the potato store and in the laboratory as a control. Data on weight loss, spoilage and sprouting were taken for 50 days for the ware potato. Then the test was extended for another two months to assess the quality of the structure as a seed potato store. The degree of spoilage was lower compared to the control, but the difference was not significant in the ware potato. As a seed store, the number of sprouts, especially higher number of potatoes with greater than 5 sprouts was recorded in the control, which was also significant. From this preliminary result the structure could be a better choice as a potato seed store.
Highlights
Field studies over the past 40 years have revealed that 4050% of horticultural crops produced in developing countries are lost before they can be consumed, mainly because of high rate of bruising, water loss and subsequent decay commencing at harvesting and through the chain of postharvest handling processes [1,2,3]
A water holding capacity of up to 122.72% was recorded in 24 hours of soaking in the case of the filla walling material
Longer shelf life is manifested in the scoria and charcoal storage structures, attributed to higher humidity, lower temperature, less color change indicates lower rate of spoilage
Summary
Field studies over the past 40 years have revealed that 4050% of horticultural crops produced in developing countries are lost before they can be consumed, mainly because of high rate of bruising, water loss and subsequent decay commencing at harvesting and through the chain of postharvest handling processes [1,2,3]. In Ethiopia about 20% loss is estimated, though not properly documented (personal communication with growers and unions in Meki Zwaye area). In Meki Zwaye area, tomato is harvested up to three times. Harvesting cost cannot be recovered from the sale of the produce and the producers have underlined the need for a scheme to extend the shelf life of their produce. Due to their highly perishable nature, about 20-30% of total fruit production and 30- 35% of total vegetable production go waste during various steps of the post-harvest chain [14]
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