Comparison between household and laboratory refrigeration of vegetables revealed the lesser loss of physiological weight under laboratory conditions for most of the selected vegetables. The weight loss was maximum for all the vegetables in brown paper and it was minimum in polyethylene bags. In the vegetable baskets, the selected vegetables lost more weight when compared to the vegetables stored in the uppermost and middle compartments of the refrigerator. Percentage of spoilage of vegetables was much higher in LDPE than in polyethylene bags.
Vegetables, refrigerated conditions, household
