The Effect of Starch Proportion in Coating Materials and Storage Temperatures on The Physical Qualities of Curly Green Chili (Capsicum annuum L)

Abstract

Curly green chili (Capsicum annuum L) is known as one of the very perishable vegetables. Also, some preservation methods were available to be applied, in order to preserve the agricultural products, with the two mostly used techniques being coating and low temperature treatments. This research aims to determine the effect of coating materials and storage temperatures on the physical qualities of curly green chili. In this research, the coating materials with starch proportions of 2%, 4%, 6% and control (without coating), combined with storage temperatures of 5°C and 28°C, were studied, with a factorial design of 4 × 2, and three replications. Furthermore, the total dissolved solid content, firmness, and weight losses, were monitored daily for seven days of storage duration. It was discovered that storage time, temperature, and their interactions significantly affected weight loss. Also, storage time, temperature, and concentration of starch in coating material significantly affected firmness and soluble solid content. However, there was also significant interaction between storage time and temperature, on firmness and soluble solid content. Also, interaction between storage temperature and coating material only affected soluble solid content. Therefore, coating materials with higher starch concentration, produced greater firmness and lower soluble solid content.