Open AccessIndividual Effect of UV-C Radiation and Hot Water Treatment on Harvested Quality of Chili
Author(s) -
Khandra Fahmy,
Omil Charmyn Chatib,
Dinah Cherie,
P. Maulida,
A. A. Sirtin,
N. Susanto,
Nofiarli,
Fidela Violalita,
K. Nakano,
P. Jitareerat
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/327/1/012007
Subject(s) - modified atmosphere , horticulture , ultraviolet radiation , irradiation , shelf life , chemistry , food science , biology , radiochemistry , physics , nuclear physics
The aim of study was to determine the individual effect of UV-C radiation and Hot Water Treatments (HWT) in preserving quality of chili packed in Modified Atmosphere Packaging (MAP) under ambiet temperature storage. Chili was radiated by UV-C for 15 min and for 20 min, with HWT at 45 °C for 15 min and at 53 °C for 4 min, and untreated as control. After treatments, all fruits were packaged and stored at room temperature (25 °C) for 1 month. The results that untreated chilli could be stored for 7 days, treated chilli with UV-C 15 min and HWT at 45 °C for 15 min could be stored for 14 days, while chilli treated with UV-C for 20 min and HWT at 53 °C for 4 min could be stored for 17 days. Among all treatments, chili treated with UV-C for 20 min suppressed the disease severity dan maintained the harvested quality of chilli. This study suggests that combination UV-C irradiated with HWT under low temperature might be extended the shelf life of chilli.