Sunmonu, Musliu Olushola2021-10-262021-10-262015www.afst.valahia.ro.https://uilspace.unilorin.edu.ng/handle/20.500.12484/6752main articleA study was conducted to study the effect of cooling structure on the weight and nutritional parameters of Anjou Pears. The structure consist of a cooling chamber made of aluminium and inserted inside a bigger galvanized steel interspaced with river bed sand of 7cm. the interspace soil is constantly wetted with water at room temperature. The other components attached are fan blade , 12 voltage battery and control switch. Freshly harvested but matured pears were used for the experiment the temperature and relative humidity were monitored on daily bases. The vitamin B and C of this produce were determined at interval for a period of 14days. The main result of vitamin B content was 2.40g/l, 2.31g/l, 2.10g/l, 2.00g/l and 1.88g/l for the 1st, 4th, 7th, 10th and 14th days in storage structure while that of ambient was 2.39g/l, 2.30g/l, 2.18g/l, 2.07g/l and 1.88g/l for the same storage period. Vitamin C mean result was 10.62g/l, 10.40g/l, 10.32g/l, 10.23g/l and 10.12g/l for storage structure and ambient was 10.60g/l, 10.38g/l, 10.21g/l and 10.11g/l for the same storage period. Also percentage moisture content mean was 68%, 66%, 64% 63% and 61% for storage structure and ambient was 63%, 60% 56%, 51% and 48%. The mean temperature in the storage structure and ambient were 24.930C and 31.140C respectively while the mean relative humidity in the ECS and ambient was 89.5% and 61.14% respectively. Also the average percentage weight loss of the stored pears in the ECS and ambient was 5.95% and 18.39% respectively.enNutritionalVitaminsAnjou PearsStorageStructureArticle