Design of a Cooling System Integrated with Ultraviolet Light for Preservation of Fruits and Vegetables at Variable Tropical Weather Conditions: A Case Study of Arusha, Tanzania

Abstract

Post-harvest losses of fruits and vegetables pose significant challenges, especially in tropical climates. This study introduces the development and performance evaluation of a solar-powered evaporative cooling storage system integrated with ultraviolet light (UV) designed for preservation of perishable fruits and vegetables. The cooling chamber supplied with ultraviolet lamp was developed using locally available materials such as sisal, sponge, and bricks. The performance of the system was evaluated in terms of air temperature decrease, relative humidity increase, and evaporative cooling power capacity both for sunny and cloudy tropical weather conditions. The study reveals that activating the UV light considerably extends the shelf life of fruits and vegetables. The system was able to extend the shelf life of perishable products by up to 21 days when exposed to ultraviolet light and by 9 days when not exposed to ultraviolet light. On sunny days, active system operation leads to an average temperature reduction of 5.0 °C, along with a relative humidity increase of 23%. On the contrary, on cloudy days, the cooling impact diminishes slightly, resulting in temperature decrease of approximately 3.5 °C and relative humidity increase of 18%. These findings emphasize the potential of the solar-powered evaporative cooling system, combined with UV light treatment, as a viable approach to combat post-harvest losses in tropical environments.