In the present study, fruits of brinjal or eggplant (cv. Pattabiram) were stored in cool chambers at room temperature.Three different levels of water (100, 75 and 50 litres per day) were added through drip irrigation system to moisten the sand in the cool chamber. The physiological loss in weight and rotting percentage increased at room temperature, but decreased with increasing water level up to 100 litres per day. The shelf-life at room temperature which was hardly 3 days enhanced to 9 days with the addition of 100 litres of water per day.