Pengaruh Penyimpanan Secara Aerob dan Anaerob Terhadap Tingkat Kematangan dan Kualitas Mutu Cabai Merah (Capsicum annuum L.) Secara Fisik

Abstract

Red chili (Capsicum annuum L.) are a perishable horticultural commodity with a short shelf life. Environmental factors such as temperature, humidity, and disease can affect the quality of chili, so that the shelf life becomes shorter. This study aimed to determine the effect of aerobic and anaerobic storage on the level of maturity and physical quality of red chili. The results of this study indicate that storage can affect changes in the physiological properties of red chili. The higher the level of maturity of red chili, the higher the changes in color, aroma, and texture. Based on the calculation of the respiration rate, red chili experienced a decrease in respiration, and overall red chili stored in a respirator (anaerobic) still had better aroma, color and texture than red chili stored at room temperature (aerobic).