The World Vegetable Center, in partnership with the Jomo Kenyatta University of Agriculture and Technology (JKUAT) Department of Food Science and Technology, developed a low-cost and portable hydrocooling system to prolong the shelf-life of vegetables. The hydrocooler built and tested at JKUAT was found to be effective in reducing deterioration for a range of vegetable crops. the materials for this hydrocooler are locally available in developing countries, lightweight, flexible, and can be moved easily from one location to another.