Study of Factors Affecting Temperature, Relative Humidity and Moisture Loss in Fresh Fruit and Vegetable Storages*

This report presents a mathematical analysis of the relation between temperature, relative humidity, and moisture loss in fresh fruit and vegetable storages, and the factors affecting these variables. Factors included are heat of respiration (q), coefficient of transpiration (k), loading density (B), velocity of air movement (v) and depth of loading (x). Values of q, k, B and ν used in calculations are based on experimental measurement and the results obtained are compared with test results and field observations. A commodity having a very high coefficient of transpiration (carrots) is used as the main example but the equations derived are general in nature and can be used to indicate temperature, relative humidity and moisture loss under a wide range of conditions, providing a basis for assessment of methods for controlling temperature variation, relative humidity, and moisture loss. The results indicate, for example, that increased air velocity may under some conditions be used to reduce rate of moisture loss.