The keeping and preparation of fresh produce affects nutritional value in several ways. Dry matter (energy supply) is reduced with time as living processes within the produce use up stored food reserves. Vitamin C content decreases with time and little may remain after two or three days.
Figure 4. Low-cost earthen cooling pot
Figure 5. Storage at day 1
As part of the strategy to promote their consumption, storage and preservation technologies for vegetables and fruits were developed by the National Post-harvest Expert using available technologies. Various low-cost methods for storing vegetables and fruits were searched elsewhere in Asia.37
As a result, a low-cost earthen pot (Figure 4) was developed under the post-harvest component of the project.
The simple storage method using a big pot, a smaller inner pot and a lid, includes (i) filling water in the outer layer (big pot), (ii) putting produce in the inner pot and (iii) placing the small pot into the bigger one and covering with the lid.
The inside of the smaller pot cools due to evaporation of the water and the temperature inside the pot is 5–6ºC compared to the ambient temperature outside during a dry hot day.
Storage trials with pointed gourd were conducted by the National Post-harvest Expert. Figures 5, 6 and 7 show the status of pointed gourd samples (control and experimental) after one, four and five days of storage at room temperature in the earthen pot. The experimental samples are on the left side and the control samples on the right. The samples stored in the earthen pot retained freshness compared to those kept outside which had shrivelled.
Figure 6. Storage at day 4
Figure 7. Storage at day 5
37 TCP/IND FAO Pilot Project on Prevention and Elimination of Micronutrient Malnutrition in Dharmapuri District, Tamil Nadu, India (2000–2002).
