Abstract
A zero energy cool chamber (ZECC) consisting of a brick wall cooler and a storage container made of new materials has been developed. The ZECC requires no electric energy. The brick wall cooler made of bricks with a mixture of moistened sand and zeolite allows low inside temperature and high relative humidity to be maintained based on the principles of a natural evaporative cooling mechanism. Several types of storage containers coated with different antibacterial materials were applied to reduce decay. For example, silver-ion-coated storage containers were used to reduce decay. Heat treatment was also applied to the commodities in order to maintain freshness. Generally, tomato and eggplant had a shelf life of 7 and 4 days at room temperature, respectively, as compared to 16 and 9 days when stored in the ZECC. Tomato and eggplant treated with hot water reduced the percentage of rotting. Tomato treated with hot water at 60°C for three minutes and eggplant treated with hot water at 45°C for an hour when stored inside silver-ion-coated containers in the ZECC showed extended shelf life of up to 28 and 15 days, respectively.
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Claims 6
Claim · model-written summary
Storage in the zero energy cool chamber extended tomato shelf life to 16 days, compared with 7 days at room temperature.
- Taxon
- tomato
Solanum lycopersicume1 - Treatment
- when stored in the ZECCe1
- Outcome
- shelf lifee1
- Direction
- increaseinferrede1
- Value
- 16e1
- Comparator
- at room temperaturee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Generally, tomato and eggplant had a shelf life of 7 and 4 days at room temperature, respectively, as compared to 16 and 9 days when stored in the ZECC”
Claim · model-written summary
Storage in the zero energy cool chamber extended eggplant shelf life to 9 days, compared with 4 days at room temperature.
- Taxon
- eggplant
Solanum melongenae1 - Treatment
- when stored in the ZECCe1
- Outcome
- shelf lifee1
- Direction
- increaseinferrede1
- Value
- 9e1
- Comparator
- at room temperaturee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Generally, tomato and eggplant had a shelf life of 7 and 4 days at room temperature, respectively, as compared to 16 and 9 days when stored in the ZECC”
Claim · model-written summary
Tomato treated with hot water at 60°C for three minutes in silver-ion-coated containers in the cool chamber had shelf life extended to 28 days.
- Taxon
- TomatoSolanum lycopersicume3
- Treatment
- hot water at 60°C for three minutese3
- Outcome
- shelf lifee3
- Direction
- extendede3
- Value
- 28e3
- Qualifier
- silver-ion-coated containerse3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“Tomato treated with hot water at 60°C for three minutes and eggplant treated with hot water at 45°C for an hour when stored inside silver-ion-coated containers in the ZECC showed extended shelf life of up to 28 and 15 days, respectively”
Claim · model-written summary
Eggplant treated with hot water at 45°C for an hour in silver-ion-coated containers in the cool chamber had shelf life extended to 15 days.
- Taxon
- eggplantSolanum melongenae3
- Treatment
- hot water at 45°C for an houre3
- Outcome
- shelf lifee3
- Direction
- extendede3
- Value
- 15e3
- Qualifier
- silver-ion-coated containerse3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“Tomato treated with hot water at 60°C for three minutes and eggplant treated with hot water at 45°C for an hour when stored inside silver-ion-coated containers in the ZECC showed extended shelf life of up to 28 and 15 days, respectively”
Claim · model-written summary
Hot water treatment reduced the percentage of rotting in tomato.
- Taxon
- TomatoSolanum lycopersicume2
- Treatment
- hot watere2
- Outcome
- percentage of rottinge2
- Direction
- reducede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“Tomato and eggplant treated with hot water reduced the percentage of rotting”
Claim · model-written summary
Hot water treatment reduced the percentage of rotting in eggplant.
- Taxon
- eggplantSolanum melongenae2
- Treatment
- hot watere2
- Outcome
- percentage of rottinge2
- Direction
- reducede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“Tomato and eggplant treated with hot water reduced the percentage of rotting”
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See all 15 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.