Abstract
This study aims to determine the effect of different combinations of plastic thickness and temperature treatment combinations on the quality of cayenne pepper during storage, to determine the combination of plastic thickness and the right temperature to maintain the quality of cayenne pepper during storage. This study used a completely randomized design (CRD) with 9 treatments. The treatments tried in this study were thickness and temperature, namely Polypropylene 0.3 mm + tissue at 5°C, Polypropylene 0.3 mm + tissue at 10°C, Polypropylene 0.3 mm + tissue at 15°C, Polypropylene 0.4 mm + tissue at 5°C, Polypropylene 0.4 mm + tissue at 10°C, Polypropylene 0.4 mm + tissue at 15°C, Polypropylene 0.5 mm + tissue at 5°C, Polypropylene 0.5 mm + tissue at 10°C, Polypropylene 0.5 mm + tissue at 15°C. The treatment was repeated 3 times so that there were 27 experimental units. The results that showed the combination treatment of packaging thickness and temperature had a very significant effect on the storage quality of cayenne pepper on weight loss, vitamin C, texture, moisture content, and color, but had no significant effect on the color of the 8th day of the watershed. The combination treatment of plastic packaging thickness of 0.5 mm and temperature of 5°C can give the best effect on texture, vitamin C, moisture content, weight loss, and color, but at a thickness of 0.3 mm plastic and a temperature of 15°C does not give the best results on color 8th day.
Highlights
Cayenne pepper is a vegetable commodity that people cannot leave behind in their daily lives
This study aims to determine the effect of different combinations of plastic thickness and temperature treatment combinations on the quality of cayenne pepper during storage, to determine the combination of plastic thickness and the right temperature to maintain the quality of cayenne pepper during storage
The treatments tried in this study were thickness and temperature, namely Polypropylene 0.3 mm + tissue at 5°C, Polypropylene 0.3 mm + tissue at 10°C, Polypropylene 0.3 mm + tissue at 15°C, Polypropylene 0.4 mm + tissue at 5°C, Polypropylene 0.4 mm + tissue at 10°C, Polypropylene 0.4 mm + tissue at 15°C, Polypropylene 0.5 mm + tissue at 5°C, Polypropylene 0.5 mm + tissue at 10°C, Polypropylene 0.5 mm + tissue at 15°C
Summary
Cayenne pepper is a vegetable commodity that people cannot leave behind in their daily lives. Langi (2000) states that capsaicin in chilies will be produced 20 days after flowering. This production will continue to increase and reach a maximum of 3040 days after flowering, after which the capsaicin in chilies decreases. This is in accordance with the conditions that occurred during the main harvest, the price of cayenne pepper greatly decreased because the amount of harvest was very large. This causes losses for farmers who are forced to sell their crops at low prices so that their planting capital
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