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<p>Storage conditions play a crucial role in preserving fruit quality, regulating ripening, and preventing degradation. The current research examines the impact of fruit quality stored in controlled environment where compressed stabilised earth blocks (CSEBs) were produced incorporating municipal solid waste incinerator bottom ash (MSWIBA). To improve fruit storage efficiency, this research examines the impact of incorporating municipal solid waste incinerator bottom ash (MSWIBA) into compressed stabilised earth blocks (CSEBs). The impact of a pyramid-shaped storage structure built with floor tiles and MSWIBA-based CSEB on the physico-chemical properties of fruits, such as ripening and textural properties, was examined over a period of six days. There was an increase in Brix values of bananas (12.5–16.3), guavas (8.4–12.7), and chikkus (10.2–14.5). Fruits which are stored in a controlled environment inhibited excessive fermentation while maintaining constant pH between 3.8 and 4.6. The ability of MSWIBA-enhanced CSEBs in regulating moisture, prevented deterioration and shrinkage of fruits maintaining consistent temperature and humidity level. Compared to traditional storage techniques, the freshness of fruits significantly increased when stored at controlled conditions offered by MSWIBA-based CSEBs which in turn reduce the post-harvest loses. The current results highlight the improvement in quality of fruits in sustainable CSEB-based storage method. This also promotes food security and waste valorization. The novelty of the work lies in presenting the sustainable fruit storage method incorporating MSWIBA into CSEBs that lessens reliance on methods that requires higher energy. The current research lay the groundwork for future studies on the broader application of CSEBs in agricultural storage, which may enhance the methods for sustainable food preservation.</p>

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Enhanced fruit preservation using compressed stabilized earth blocks and municipal solid waste incinerator bottom ash in pyramid structures

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年7月2日

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  • Mukilan Poyyamozhi,
  • Thenarasan Latha Abinaya,
  • Balasubramanian Murugesan,
  • R. Preetha,
  • Asmath Mubeena,
  • Victoriia Bereznychenko,
  • R. Narayanamoorthi

摘要

Storage conditions play a crucial role in preserving fruit quality, regulating ripening, and preventing degradation. The current research examines the impact of fruit quality stored in controlled environment where compressed stabilised earth blocks (CSEBs) were produced incorporating municipal solid waste incinerator bottom ash (MSWIBA). To improve fruit storage efficiency, this research examines the impact of incorporating municipal solid waste incinerator bottom ash (MSWIBA) into compressed stabilised earth blocks (CSEBs). The impact of a pyramid-shaped storage structure built with floor tiles and MSWIBA-based CSEB on the physico-chemical properties of fruits, such as ripening and textural properties, was examined over a period of six days. There was an increase in Brix values of bananas (12.5–16.3), guavas (8.4–12.7), and chikkus (10.2–14.5). Fruits which are stored in a controlled environment inhibited excessive fermentation while maintaining constant pH between 3.8 and 4.6. The ability of MSWIBA-enhanced CSEBs in regulating moisture, prevented deterioration and shrinkage of fruits maintaining consistent temperature and humidity level. Compared to traditional storage techniques, the freshness of fruits significantly increased when stored at controlled conditions offered by MSWIBA-based CSEBs which in turn reduce the post-harvest loses. The current results highlight the improvement in quality of fruits in sustainable CSEB-based storage method. This also promotes food security and waste valorization. The novelty of the work lies in presenting the sustainable fruit storage method incorporating MSWIBA into CSEBs that lessens reliance on methods that requires higher energy. The current research lay the groundwork for future studies on the broader application of CSEBs in agricultural storage, which may enhance the methods for sustainable food preservation.