The document discusses various methods for storing vegetable crops in order to reduce post-harvest losses of up to 30-40% in India. It describes storage methods such as air cooled storage, refrigerated storage with ice, refrigerated storage, zero energy cool chambers, controlled atmospheric storage, modified atmospheric storage, hypobaric storage, vacuum storage, cold chain concepts, and storage pits. The goal of these storage methods is to maintain optimal temperature and humidity levels to prolong the storage life of vegetables and root crops.

1. STORAGE OF
Vegetable CROPS
SUBMITTED BY
VENKATRAJ N

2. INTRODUCTION
• INDIA IS A HEAVILY POPULATED COUNTRY,TO MEETOUTTHE
NUTRITION REQUIREMENTVEGETABLE PLACE AVERY IMPORTANT
ROLE.
• INDIA PRODUCE 200.45 MILLION METRICTONNES OFVEGETABLES
DURING 2020-2021.
• THE LOSS INVEGETABLES UPTO 30-40% DUETOTHE LACKING OF
STORAGE FACILITY AND POOR POST HARVEST HANDLING.
• HEREWE ARE GOINGTO SEETHE METHOD OF STORAGE AND ITS
CONCEPTS ,WHICH IS REDUCETHE POST HARVEST LOSSES.

3. METHODS OF STORAGE:
AIR COOLED STORAGE
AIR COOLED STORAGE – REFRIGERATED WITH ICE
REFRIGEREATED STORAGE
ZECC
CAS
MAS
HBS
VACUUM STORAGE
COLD CHAIN CONCEPT
STORAGE PITS

4. AIR COOLED STORAGE:
• VEGETABLES ARE PLACED IN RACKS IN INSULATION BUILDING.
• THEVENTILATORS ARE OPENED AT NIGHTTO ADMITTHE COOL NIGHT
AIR AND SHUT DOWN DURINGTHE DAY.
• THEVEGETABLES ARE SPREAD AT RACKS AND AFFECTEDVEGETABLES
ARE REMOVED.

6. AIR COOLED STORAGE – REFRIGERATED
WITH ICE:
• A FEW STORAGES ARE FILLEDWITH ICE AND SALT AND EQUIPPED WITH
FANS FOR QUICK COOLING OFTHEVEGETABLES DURINGWARMER
PERIODS.

7. REFRIGERARED STORAGE:
• IT IS A LIQUIDTHAT EVAPORATES ATTEMEPERATURES AND RELATIVELY
AT LOW PRESSURE.
• THAT GAS ABSORBS HEAT FROMTHE STORED PRODUCT.
• THE GASWITHTHE HEAT ISTHEN PIPED OUTSIDE STORAGE ROOM
WHERE IT IS COMPRESSED AND PASSEDTHROUGH A CONDENSER
WHICHABSORBS AND DISSIPATESTHE HEAT ANDTHEN CHANGESTHE
GAS BACKTO LIQUID FOR REPEATED USE.
• THE REFRIGERANTS COMMONLY USED ARE FREON, AMMONIA AND
METHYL CHLORIDE.
• FREON IS MOST POPULAR ODOURLESS ANDTOXIC.

8. ADVANTAGES:
• PROMOT COOLING OF PRODUCTS.
• MAINTENANCE OF OPTIMUM RELATIVE HUMIDITY.
• AN EVEN UPON HOLDINGTEMPERATURE WITH 1 – 2 DEGREE CELCIOUS
FLUCTUATIONS.
• NO NEEDTO DEPEND UPONTHE EXTERNAL CONDITIONS OF AIR.

10. ZERO ENERGY COOL CHAMBER(ZECC)
• ZECCWORKING UNDERTHE PRINCIPLE OF EVAPORATIVE COLLING.
• IT IS DEVELOPED BY S.K. ROY AND S.R. KHURDIYA, IARI.
• THIS STUCTURE ESSENTIAL CONTAINS A SINGLE LAYER OF BRICKS AS
FLOOR AND DOUBLE LAYER AS SIDEWALLWITHIN INTERSPACE Of 7.5
cmWIDE FILLED WITH RIVER SAND.
• THETOP IS COVERED WITH PLAITEDVETIVER ROOTS OR GUNNY CLOTH
IN A BAMBOO STUCUTRE.
• ONCETHE CHAMBER IS SATURATED WITHWATER, SPRINKLETHE
WATER INTHE MORNING AND EVENING IS ENOUGHTO MAINTAINTHE
MOISTURE AND HUMIDITY.

11. CONT..
• THESE MAINTAINED AT HIGH
HUMIDITY ABOUT 95 %.
• IT CAN REDUCETHE
TEMPERATURE DURING
SUMMER MONTHS AND
INCREASETHETEMPERATURE
DURINGTHEWINTER MONTHS.

13. CONTROLLED ATMOSPHERIC STORAGE (CAS):
• THE RESPIRATION RATE OF STORED PRODUCT CAN BE REDUCED BY
REDUCINGTHE AMOUNT OF OXYGENAND INCREASETHE AMOUNT OF
CORBON-DI-OXIDE AND LOWERINGTHETEMPERATURE INTHE CHAMBER.
• THE COMMERCIAL APPLICATION OF CASWAS ESTABLISHED BY KIDD AND
WEST (1927).
• RECOMMENDED FOR POTATO STORAGE UNDER CASWAS MAXIMUM 10%
OF CO2 AND MINIMUM 10% OF O2. (VAN ES AND HARTMANS, 1987)

15. MODIFIED ATMOSPERIC STORAGE (MAS):
• MAS MAITANINGTHE RELATIVE HUMIDITY AT 90-95% .
• IT IS MOSTLY RECOMMENDED FORTHE STORAGE OF GREEN
VEGETABLES AND OTHER ROOT ANDTUBERVEGETABLESTO PROLONG
THE STORAGE LIFE.
• MOST COMMONLY USED O2 ABSORBER: FERROUS OXIDE (IRON
POWDER).
• MOST COMMONLY USED CO2ABSORBER: HYDRATED LIME, ACTIVATED
CHARCOAL, MEGNESIUM OXIDE.
• MOST COMMONLY USED ETHYLENE ABSORBER: POTTASIUM
PERMANGANATE.

16. HYPOBARIC STORAGE:
• IT IS A MODIFIED CONTROLLED ATMOSPEHRIC STORAGE .
• IT USE OF SUB-ATMOSPHERIC PRESSURE (PARTIALVACCUM)TO STORE
THEVEGETABLES.
• TYPICALLYTHE PRESSURES AS LOW AS 220 mmhg. ANDTEMPERATURE OF
5 DEGREE CELCIOUS.
• IT REDUCE ETHELENE PRODUCTION AND RESPIRATION RATES.

18. VACUUM STORAGE:
• INTHISTYPE OF STORAGETHE CHAMBER IS FILLEDWITH NITROGEN GAS
BY USINGTHE NITROGEN CYLINDERS.

19. COLD CHAIN CONCEPT:
• COLD CHAIN IS A SPECIAL SUPPLY CHAIN IN HORTICULTURAL PRODUCT AND
PHARMACEUTICAL PRODUCT.
• INTHISTHE PRODUCE IN KEPT IN APPROPRIATE LOWTEMPERATURE DURING
PROCESSING, STORAGE,TRANSPORTATION, DISTRIBUTION AND RETAIL FOR
MAINTAININGTHE QUALITY AND REDUCETHE LOSS AS FAR AS POSSIBLE.
• USINGTHIS METHOD FRESH GREENVEGETABLES ARE STORED AT 0 DEGEREE
CELCIOUS FOR UPTO 1 MONTH. 10 DEGEREE CELCIOUS FOR UPTO 2WEEKS.
• POTATOES 5-10 MONTHS AT 4-12 DEGEREE CELCIOUS.

22. STORAGE PITS:
• DIG A DEEP, WIDE PIT AT 3-4 FEET DEEP IN A DRY PLACEWHEREWATER
WILL NOT STAGNATED.
• THE BOTTOM LAYER IS FILLEDWITH RIVER SAND OR DRY STRAW
ALTERNATE LAYERS OFVEGETABLES WITH LAYERS OF STRAW FINISH
WITH STRAW.
• PUT A LOSE SHEET OF PLASTIC ONTOP ( COVER WITH MORE SOIL ).

24. THANKYOU….