Modification And Performance Evaluation Of A Cold Room Storage Structure

4.2 Discussion
4.2.1 Discussion on average weight and temperature of sample both in cold storage and at ambient condition
    Based on the result obtained, it was observed that samples kept at ambient condition have the lowest weight with highest temperature while samples kept in cold storage have the height weight with lowest temperature in which the higher the temperature the faster the evaporation thus resulting is much weight loss.
4.2.2 Discussion on Physiological Weight Loss of Samples
    Based on the observation from the collected data table 4.2.1 showed the results of physiological weight loss on cold storage and ambient condition during the daily experiment. These results revealed that the weight loss samples in the cold room storage system ranged from 0.1 to 5.1g while that of ambient system ranges from 2.1 to 32.4g.
    This means that the difference between the ambient and cold storage system was highly significant and therefore the use of cold storage system for preserving and improving the self-storage life of fruit and vegetable and its adds up to the total weight and losses of water all definitely reduce the weight and begin to wilt and soon becomes unstable. However, the cold room storage system with 2.99g gave the less loss of weight as compared to the ambient condition with mean 27.29 gave the highest loss of weight, hence, the cold room storage system should be used in preserving fresh fruits and vegetables.
4.2.3 Discussion on temperature against time interval in cold storage and ambient condition
    According to The result obtained, revealed that cold storage temperature decreases with time interval while the ambient temperature vary and either increase or decrease depending on the atmospheric condition.
    This may be attributed to a research carried out by (Fabiyi, 2010) where percentage weight loss was recorded for tomatoes and celosia SPP stored inside an evaporative cooling structure made of jute sack and the ambient condition. In this conclusion, there were much weight loss for both of the samples stored in ambient. The unit was also bested for its effect on produce weight loss. Based on this fact, any produce stored in ambient condition is expected to have faster rate of evaporation; the higher the temperature, the faster the evaporation thus resulting in much weight loss.