TEKNOLOGI OZONISASI UNTUK MEMPERTAHANKAN KESEGARAN CABAI CULTIVAR KENCANA SELAMA PENYIMPANAN

Abstract

The study aimed to determine the effect of storage temperature and ozone red chillies freshness Kencana. The study was conducted from October-De Lembang. The study was conducted using a randomized block design with a s main plot which consists of: 1) 10° C and 2) ambient temperature. As a sub- without immersion, 2) control with immersion (0 ppm), 3) 0.5 ppm and 4) 1 p color, freshness, and appearance of red chili with treatment storage tempera treatment in terms of color, freshness and appearance and panelists preferred.