Effect of packaging types and storage temperatures on physical and chemical charateristics of chili pepper (capsicum annum l.)

Hadrian, Edwin (2013) Effect of packaging types and storage temperatures on physical and chemical charateristics of chili pepper (capsicum annum l.). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

In Indonesia, chili pepper is used as a main spice in the household where the demand tends to increase especially on the festive season. However, due to its limited shelf-life, the price of this vegetable is fluctuate when the demand is high. Therefore, proper packaging can be used, in order to maintain the quality and extend the storage life of chili pepper. The study was carried out by storing chili pepper at several temperature (5,10,15 °C and room temperatures) with several types of packaging (LDPE, PP, PET/PP vacuum and PET/PE non vacuum and without any packaging as the control). During 35 storage days, observations were done periodically on the physical and chemical characteristics of chili pepper. Microbiological contamination and nutrient components of chili were also measured periodically. The best treatment was chili pepper in a PP plastic and stored 5 °C which could prolong the shelf-life up to 35 days. Overall, chili pepper that store with PP under storage temperature 5 °C at day 35 had psychochemical characteristics such as weight loss of 2.469%, redness of *a pH 6.41,firmness of 753.82 g/s, moisture content of 81.92%, water activity of 0.96, IC50 of 353 ppm antioxidant and 5.6932 log CFU/g microbial amount.

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