Pengaruh Iradiasi dan Suhu Terhadap Perubahan Kesegaran Cabai Merah (Capsicum annum L.) Selama Penyimpanan

Abstract

Red chili (Capsicum annum L.), a perishable horticultural products, is one of the widely used food flavourings. Therefore, the application of suitable postharvest technologies to maintain quality is required. The aim of this research is the effects of different irradiation dose (0, 500 and 1000 gray) and storage temperature (10 oC and 30 oC) on red chili quality and shelf life. Results showed that the irradiation dose at 500 and 1000 gray did not affect weight loss, color, texture of chili during storage. It is justifiable to use the irradiation dose below 500 gray for future research.