Comparative Assessment of Quality Parameters in Relative Humidity Controlled Storage Condition for Selected Vegetables in Sri Lanka

World facing a major global challenge to ensure the food security for world escalating population. Expected population to be reach 10.5 billion in the year 2050 and to ensure the food security need to reduce the post-harvest losses in fruits and vegetables. Sri Lanka losses 30 - 40% of post-harvest losses annually. Sri Lankan farmers face problems while they store vegetables in a short period of time. Most storage methods are expensive and hard to use. Under this research, evaluate the storage conditions with the quality parameters of vegetables. Potato (Solanumtuberosum), Beetroot (Beta vulgaris L.), Knol kohl (Brassica oleracea var. gongylodes), Carrot (Daucuscarota L.), Tomato (Solanumlycopersicum), Lime (Citrus aurantifolia,C.latifolia), Cauliflower (Brassica oleracea variety botrytis) and Okra (Abelmoschusesculentus) used for this experiment to represent all Sri Lankan climates. The storage room temperature was maintained at 21 - 22 0C by using an air conditioner and Relative Humidity (RH) level of 65% was maintained by using an air compressor. Firmness, Brix, pH, Lightness, Hue angle and Chroma values were used to evaluate vegetables in initial and after storage. Beet root ambient and the RH samples showed significantly same firmness values of 169.05 ± 4.06 N and 175.63 ± 9.14 N. Okra, Carrot and Lime didn’t show any significant different pH values for initial, ambient and RH conditions. Beetroot and Cauliflower resulted significantly lest deviated Brix values compared to initial values of 6.70 ± 0.17 and 4.33 ± 0.35. Beetroot, Lime, Carrot, Cauliflower, Okra and Knol Khol didn’t show any significant difference in lightness values. Tomato, Lime, Okra and Potato showed significantly best quality in three parameters out of all six quality parameters.