_____________________________________________________________________________________________________ *Corresponding author: Email: fahmida.acee@sau.ac.bd; Journal of Engineering Research and Reports 9(1): 1-17, 2019; Article no.JERR.53305 ISSN: 2582-2926 A Study on Low Cost Post Harvest Storage Techniques to Extend the Shelf Life of Citrus Fruits and Vegetables Fahmida Ishaque 1* , Md. Altaf Hossain 1 , Md. Abdur Rashid Sarker 1 , Md. Yunus Mia 1 , Atik Shahriar Dhrubo 1 , Gazi Tamiz Uddin 1 and Md. Hafizur Rahman 1 1 Department of Agricultural Construction and Environmental Engineering, Sylhet Agricultural University, Sylhet-3100, Bangladesh. Authors’ contributions This work was carried out in collaboration among all authors. All authors read and approved the final manuscript. Article Information DOI: 10.9734/JERR/2019/v9i117009 Editor(s): (1) Dr. Djordje Cica, Associate Professor, Faculty of Mechanical Engineering, University of Banja Luka, Bosnia and Herzegovina. Reviewers: (1) Maria Erna Kustyawati, University of Lampung, Indonesia. (2) Fábio Henrique Portella Corrêa de Oliveira, Universidade Federal Rural de Pernambuco, Brazil. (3) Maria Antonietta Toscano, University of Catania, Italy. Complete Peer review History: http://www.sdiarticle4.com/review-history/53305 Received 10 October 2019 Accepted 15 December 2019 Published 23 December 2019 ABSTRACT An attempt was made to develop low cost porous evaporative cooling storage structures for extending the shelf life of citrus fruits and vegetables at the Sylhet Agricultural University campus, Bangladesh. Clay soil, bamboo and straw were used as a wall material. Sand, clay, zeolite, rice husk and charcoal etc. were used as a pad material. But the mixture of sand and clay was found as the most efficient pad materials for lowering temperature. Porous evaporative cooling storage structure (PECSS) was developed to reduce the problems of post-harvest losses at farmer level. It is eco-friendly and no energy requirements for storage of vegetables and fruits. PECSS improves the quality and productivity of vegetables and citrus fruits by reducing temperature, prolonging shelf life and reducing post-harvest losses respectively. The study revealed that shelf life of egg- plant (Solanum melongena) was 11 days in PECSS condition and it was 6 days in ambient condition. Therefore, weight loss was 4.07% for PECSS and 11.84% in room condition respectively. Storage life of Ladies finger (Abelmoschus esculentus) was 6 days more in PECSS Original Research Article