The quality of chili (Capsicum annum L.) during storage after ozone water treatment

Abstract

Chili is one of the main agricultural commodities. During the peak harvest season, there is an increase in chili production, so it is necessary to apply post-harvest handling technology to maintain the quality of chili, one of which is through the application of ozone technology. The object of this study is to evaluate the quality of chili (Capsicum annum L.) during storage after ozone water treatment. The material used in this study was curly chilies; the treatments used 2 types of storage temperatures (28 °C and 3 °C) and 2 types of washing processes (soaking and spraying). Observations were made on days 0, 7, and 14. Parameters observed included weight loss, moisture content, total bacteria, and total yeast. The results showed that the total bacteria value on day 7 decreased to 1 x 105 CFU/g. The total yeast of chilies with ozone treatment showed a significant reduction in total yeast compared to the control treatment. The weight loss of control chilies and washed chilies stored at room temperature after being stored for 14 days was in the range of 29.64% to 58.94%. The highest moisture content was obtained by spray treatment and stored at 3 °C.