Abstract— The study evaluated the effectiveness of a low-cost cold storage condition (CoolBot) in extending the shelf life of Green Chilli under different storage treatments. Six parameters viz., color retention, texture, bruising, rotting, weight loss and total remaining weight were studied across storage condition up to 27 days. Results revealed that the control treatment (T0) at room temperature exhibited rapid deterioration with complete loss of marketable quality within 9 DAS (days after storage). In contrast, all CoolBot treatments significantly delayed quality loss. Among them, Green Chilli stored under polythene covering (T4) showed superior color and texture retention up to 18 DAS (scores >4.0). It showed lowest bruising (1.33%) at 12 DAS and 20.67% at 21 DAS. Less rotting percentage (15%) at 18 DAS and (43.67%) at 21 DAS was also noticed in the same treatment. Weight loss was lowest under polythene coverings (T4) (6.37 kg loss at 27 DAS). The highest remaining Green Chilli weight at 21 DAS was observed in polythene covering (8.25 kg) and the second highest remaining weight was in newspaper coverings (7.73 kg). The findings demonstrate that CoolBot storage substantially prolongs Green Chilli shelf life compared to room temperature storage, with polythene covering (T4) providing the best short-term quality retention, maximum remaining weight and minimum loss during the study period. This suggests that CoolBot cold storage combined with appropriate packaging can serve as a cost-effective solution for reducing postharvest losses and improving Green Chilli marketability under Bangladesh condition.
Masror et al. (2026) studied this question.