| Abstract: This study was conducted to investigate the effect of passive evaporative cooler on storage behavior - that is visual appearance, physiological loss in weight (PLW), color development, firmness, total soluble solids (TSS) and pH level of hot water treated eggplant fruit (Solanum melongena L.). Fresh harvested fruits were treated with hot water at 45°C for 1 h. The highest percentage of PLW (2.39%) was the fruit stored at ambient temperature of 25°C for nine days whereas the lowest percentage of weight loss (2.27%) was the fruit stored inside the passive evaporative cooler. In all cases, the decreasing rate of lightness (L* value) and increasing rate of greenness (a* value) and yellowness (b* value) of the hot water treated fruits were almost... |
