Design and Construction of a Low-Cost Evaporative Cooling Storage Structure for Vegetables

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Post-harvest losses of vegetables due to lack of cold storage are significant in Nigeria. This project designed and constructed a low-cost evaporative cooling storage structure using locally available materials. The structure used pot-in-pot design with wet sand medium, enhanced by wetted charcoal walls. Dimensions were 2m x 2m x 2m with capacity of 200 kg vegetables. Performance testing showed temperature reduction of 8-12 degrees Celsius below ambient and relative humidity increase to 85-95%. Tomato shelf life extended from 5 days to 21 days, and leafy vegetables from 2 days to 7 days. Construction cost was N45,000. The structure required 20 liters of water daily for cooling. The technology is suitable for rural areas without electricity and significantly reduces post-harvest losses.