Post-harvest storage of lime fruits (Citrus aurantifolia) following high humidity and low temperature in a modified brick wall cooler

The use of a modified brick wall Evaporative Cooling Chamber(ECC)for extending the shelf life of limes(Citrus aurantifolia)was compared with ambient storage.The shelf life inside of the ECC was extended by five to twenty days relative to ambient storage.The inside temperatures were about 4-6℃less than the ambient temperatures,and humidity was about 10%-20%higher.Study was conducted to check the weight loss and freshness of lime fruits,and data were observed daily.Weight loss in limes kept inside the chamber for ten days was 1.8%and in ambient conditions it was around 9.8%.The color of the fruit changed to yellowish inside the ECC and the control which was kept outside became unmarketable.ECC storage did not adversely affect fruit firmness,or the percentage of soluble solids or titratable acidity of the juice.The modified ECC does not require mechanical or electrical energy input and can be constructed with locally available material by unskilled labour.