Open AccessTEKNOLOGI OZONISASI UNTUK MEMPERTAHANKAN KESEGARAN CABAI CULTIVAR KENCANA SELAMA PENYIMPANAN
Author(s) -
Asgar Ali,
Darkam Musaddad,
Dondy A Setyabudi,
Zahirotul H Hasan
Publication year - 2015
Publication title -
jurnal penelitian pascapanen pertanian/jurnal penelitian pascapanen pertanian
Language(s) - English
Resource type - Journals
eISSN - 2541-4054
pISSN - 0216-1192
DOI - 10.21082/jpasca.v12n1.2015.20-26
Subject(s) - cultivar , food science , chemistry , horticulture , biology
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.