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Construction and evaluation of an evaporative cooler for Chili (Capsicum frustescens)

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dc.contributor.authorRabanillo, Louise Jill R.
dc.date.accessioned2026-06-27T04:21:12Z
dc.date.available2026-06-27T04:21:12Z
dc.date.issued2017-05
dc.description.abstractStoring is one of the most important factors in processing to prolong the life of perishable agricultural products for commercial production. Chili is highly regarded for its many uses to enhance the preparation of a variety of foods and dishes. The study aimed to design, construct, and evaluate an evaporative cooler for chili for proper storage to control the deterioration process. ANOVA was used to analyze the three treatments with three replications each. The stainless evaporative cooler lengthens the shelf-life of chili up to 9 days. In terms of weight, treatment 3 has the highest recovered weight which is 55%. The recorded highest level of freshness among farmers was 3.93 at treatment 2; while the highest level of appearance among farmers and in overall rating were 4.37 and 4.10 both in treatment 2. The machine costs Php 2,540.00. Of the assumed operating data, the investment may be recovered after 3 months.
dc.identifier.citationRabanillo, L. J. R. (2017). Construction and evaluation of an evaporative cooler for Chili (Capsicum frustescens). [Unpublished Undergraduate Feasibility Study, Don Mariano Marcos Memorial State University - North La Union Campus, Sapilang, Bacnotan, La Union]. Lakasa ti Sirib, DMMMSU Institutional Repository.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/1950
dc.language.isoen_US
dc.publisherDon Mariano Marcos Memorial State University - North La Union Campus
dc.sdgSDG 9
dc.titleConstruction and evaluation of an evaporative cooler for Chili (Capsicum frustescens)
dc.typeThesis
dspace.entity.typePublication
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