Abstract
In the present study we focus on bentonite clay pyramid used for storing household fruits and vegetables up to nine days and it was compared with other two storage systems like refrigerator and room temperature that were considered as control. Parameters like physiological loss of weight, heterotrophic microbial count and organoleptic quality were analyzed for the stored products such as bitter guard, chilly and orange. The results revealed that the pyramid storage system which minimized the physiological loss of weight reduced microbial number and prevented spoilage compared with two control storage conditions. Conversely the pyramidal system maintains lower level of organoleptic value than refrigerator but higher than room storage system. On the other hand, the significant impact of this clayed pyramid storage system is found on the least decay percentage, and shelf life extension of vegetables was further increased. In addition to the parameters, the clayed pyramid storage system had more storing capacity for the household fruits and vegetables storage. It was concluded that this low cost and pollution free technology system is more suitable for storage food samples effectively than room temperature and little bit less than refrigerator storages, respectively, in rural as well as urban areas. However, this initial step provides opportunity for carry out further research in this new field.