Characterization of chili during storage with treatment of packaging type and modification of the atmosphere packaging

Abstract Fresh chilies have a very short shelf life, so maximum post-harvest handling is required so that the chilies do not immediately become deteriorated and experience a higher rate of shrinkage. Several studies have been carried out to extend the shelf life of chilies, but the results are still not optimal. The aim of this research is to determine the effect of packaging type and air modification in the packaging room on the physicochemical characteristics of chili products during storage. Storage treatment uses PP plastic packaging and embossed nylon and modified air in the packaging with 3-5% O 2 and control air. The results of the chili storage study for 14 days showed that the activity value of air treatment emboss O 2 = 0.9896, emboss control = 0.9909, PP O 2 = 0.9899 and PP control = 0.9937. For air content in the emboss O 2 treatment = 79.68, emboss control = 81.46, PP O 2 = 80.30 and PP control = 80.22. For the pH value in the emboss O 2 treatment = 5.16, emboss control = 6.26, PP O 2 = 5.11 and PP control = 6.03. For color value a in the emboss O 2 treatment = 33.07, emboss control = 29.94, PP O 2 = 31.68 and PP control = 30.83. The results of the research show that the values of water activity, water content, treatment and color values in the O 2 embossed treatment at room temperature [EOR] and in the Polyethylene/PP treatment at cold temperatures [PPOC] have better chili quality values, this shows that the two treatments can support better chili quality during storage.