Kajian Penggunaan Bahan Pengemas Kardus dan Plastik Berventilasi pada Penyimpanan Cabai Merah (Capsicum annuum L.) Segar

Abstract

The effect of packaging materials and temperature of storage on quality of fresh chili (Capsicum annuum L.) was observed in this study. Samples of chili were harvested from farmer’s orchad in chili production areas in Lembang, West Java. The study was caried out using the ventilated cardboard and plastic for chili’s packaging stored in 15oC and room temperature. Weight loss, moisture content, firmness, colour, and respiration rate of all samples were measured during storage period. The result showed that packaging material had significant effect on weight loss, moisture content, value of a (chromatic red-green color) and b (chromatic blue-yellow color). The packaging material had no significant effect on hardness and value of L (brightness). Temperature of storage had significant effect on weight loss, moisture content, firmness, value of L, a, and b. The packaging of fresh chili using ventilated cardboard and room temperature preserved the best quality of colour up to 10 days. It was concluded that ventilated plastic and temperature of 15oC resulted the best quality of fresh chili up to 20 days.