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

Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/69578

Full metadata record

DC Field	Value	Language
dc.contributor.advisor	Taqi, Fahim M
dc.contributor.advisor	Sunarmani
dc.contributor.author	Chandradewi, Nurul Agustina
dc.date.accessioned	2014-07-18T01:06:25Z
dc.date.available	2014-07-18T01:06:25Z
dc.date.issued	2014
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/69578
dc.description.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.	en
dc.language.iso	id
dc.title	Pengaruh Iradiasi dan Suhu Terhadap Perubahan Kesegaran Cabai Merah (Capsicum annum L.) Selama Penyimpanan	en
dc.subject.keyword	red chili	en
dc.subject.keyword	quality	en
dc.subject.keyword	shelf life	en
dc.subject.keyword	storage	en
dc.subject.keyword	irradiation	en
Appears in Collections:	UT - Food Science and Technology

Files in This Item:

File	Description	Size	Format
F14nac.pdf Restricted Access	full text	16.26 MB	Adobe PDF	View/Open

DSpace JSPUI