This project demonstrates an evaporative cooling method for extending shelf life of horticultural products, suggesting improved storage efficiency in hot climates.
Key Points
The solar-operated cooling unit significantly improved vegetable shelf life by 2-5 days compared to ambient storage.
Cooling efficiency reached 84.12%, reducing temperature by up to 14.8°C in a controlled environment.
Using tomato, spinach, and radish, key quality metrics showed significant improvements in stored vegetables versus ambient conditions.
The design used affordable materials, leveraging solar energy for sustainability in small-scale farming and vegetable vending.