The effect of sago starch-based edible coating on the quality of red bell peppers (Capsicum Annuum L.) during storage

Abstract

Red bell pepper is categorized as a perishable horticultural commodity with a short shelf life. Damage in red bell peppers is generally characterized by changes in the texture of fruits, wrinkled and other damage due to improper storage. Proper postharvest handling must be done to maintain product quality and prevent spoilage. Efforts are being made to keep red bell peppers fresh and shelf life by applying an edible coating. This study aimed to determine the effect of the concentration of sago starch as the ingredient for edible coatings with the addition of glycerol to maintain the quality of red bell pepper (Capsicum annuum L.) during storage at cold temperatures of ±10 °C and room temperature of ±27 °C. The edible coating based on the sago starch application method used is the dipping method with different concentrations (control, 100 g sago starch, and 200 g sago starch) stored at a cold temperature of ±10 °C and a temperature of room ±27 °C. Data analysis was carried out by measuring several parameters, weight loss, color, hardness, and total dissolved solids. The study of variance (ANOVA) showed that applying edible coating based on sago starch to red peppers could significantly affect weight loss and the level of fruit hardness but had no significant effect on changes and total dissolved solids contained in red peppers. Overall result treatment, the best treatment for maintaining the quality of red peppers during storage was edible coating based on sago starch with a concentration of 200 g and adding 10% glycerol with cold storage at ±10 °C (A3B1).