Mr Miguel Alexandre Trigo1, Dr Jennifer Ekman2, Mr Zablon Ernest3, Prof. Daniel Tan1
1The University of Sydney, Sydney, Australia, 2Applied Horticultural Research Pty Ltd, Eveleigh, Australia, 3World Vegetable Center, Duluti, Tanzania
Biography:
Miguel Trigo is a Master of Agriculture and Environment student enrolled at the University of Sydney. He is from Mozambique and did his masters research project at the World Vegetable Center in Arusha, Tanzania.
Abstract:
In warm climate regions, inefficiencies in post-harvest fresh produce management contribute significantly to spoilage and waste. This study aimed to assess the effectiveness of three storage methods: low energy cooling chamber (LECC), misting chamber, and cold room in extending the shelf-life and preserving the quality of fresh produce. Each storage method was assessed and compared to ambient conditions as a control, with two replications each to ensure result consistency. Fruit vegetables, particularly tomatoes, showed a shelf-life extension of two weeks in the cold room compared with three days under ambient conditions. In the misting chamber and LECC, tomatoes had extended shelf-life of five and seven days, respectively. Leafy vegetables experienced significant colour changes and weight loss by the third and fourth day, respectively, in the misting chamber and LECC, and were then discarded. This study concluded that in the warm and humid climate of Arusha, Tanzania, fruit vegetables with high water content, such as tomatoes, demonstrated a prolonged shelf life of two weeks, seven days, and five days in the cold room, LECC, and misting chamber, respectively. Conversely, leafy vegetables did not have a significant shelf-life difference across all three storage methods, ranging from three to four days. Recommendations include improvement in design for LECC, along with enhancing the water quality and supply system for both the LECC and misting chamber and for temperature in the cold room to reach a minimum of 10oC.