Traditional and low-cost storage systems play a crucial role in horticultural production, particularly in developing countries where small and marginal farmers dominate the sector. Horticultural commodities such as fruits, vegetables, flowers, and tubers are highly perishable due to their high moisture content, active metabolism, and susceptibility to mechanical injury and microbial spoilage. In the absence of proper storage, significant post-harvest losses occur between harvesting and consumption. Traditional and low-cost storage systems aim to reduce these losses by providing short-term storage solutions that are affordable, locally adaptable, and energy-efficient. Traditional storage systems are generally based on indigenous knowledge and locally available materials. These systems are primarily used for storing potatoes, onions, garlic, pumpkins, sweet potatoes, yams, and certain fruits. Common traditional methods include underground pits, clamps, cellars, thatched structures, bamboo baskets, mud-plastered rooms, and earthen pots. Underground pits are widely used for storing root and tuber crops. These pits are dug in well-drained soil, lined with straw or dry leaves, and covered with soil after filling with produce. The earth acts as an insulating medium, maintaining relatively stable temperatures and protecting produce from direct sunlight and temperature fluctuations. Clamps are temporary heaps of produce covered with straw and soil, commonly used for potatoes. The straw layer provides insulation and ventilation, while the soil layer prevents exposure to sunlight and reduces moisture loss. Thatched structures and bamboo storage bins are used for onion and garlic storage. These structures are designed with good ventilation to facilitate curing and reduce humidity, thereby minimizing fungal infections. Mud-plastered rooms or earthen storage houses help maintain cooler temperatures due to the thermal mass of mud walls. Evaporative cooling through porous materials also contributes to temperature reduction. Low-cost improved storage systems build upon traditional knowledge but incorporate scientific principles to enhance storage life and reduce losses. These include evaporative cool chambers, improved onion storage structures, ventilated crates, and small-scale cool stores powered by renewable energy. The objective of such systems is to maintain optimal temperature and relative humidity conditions for horticultural produce without relying heavily on electricity or expensive infrastructure. Among the low-cost storage technologies, the Zero Energy Cool Chamber (ZECC) is particularly significant. It is an on-farm, short-term storage structure based on the principle of evaporative