Open AccessExtending the Shelf Life of Curly Red Chili (Capsicum annuum) Using KMnO4
Author(s) -
Titiek Widyastuti,
Rina Gahayu
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/985/1/012041
Subject(s) - shelf life , potassium permanganate , capsicum annuum , completely randomized design , ethylene , horticulture , chemistry , toxicology , food science , mathematics , biology , organic chemistry , pepper , catalysis
Curly Red Chili have a shelf life of only a few days. In order to be more durable, post-harvest handling is needed to extend the shelf life of the fruit, among others, by reducing the ethylene content. There are several ways to reduce the ethylene content; one can use potassium permanganate (KMnO 4 ), which works as an ethylene absorber. The purpose of this study was to determine the appropriate concentration of KMnO 4 to extend the shelf life of Curly Red Chili. The research was conducted at the Post-Harvest Laboratory, Faculty of Agriculture, Universitas Muhammadiayah Yogyakarta. The research was arranged in Completely Randomized Design (CRD) with a single factor. Treatment including four concentrations, that is: KMnO 4 0%, KMnO 4 0.05%, KMnO 4 0.10%, KMnO 4 0.15%. Each treatment was repeated three times, each replicating three samples. The data were analyzed using variance analysis at the 5% level and mean separations with Duncan's Multiple Range Test at the 5% level. The results showed that KMnO 4 has a positive effect of extending the shelf life of Curly Red Chili, where the KMnO 4 concentration of 0.10% is the best. At this concentration, the shelf life of Curly Red Chili can be extended up to 21 days.