sugianti, cicih and Novita, Dwi Dian (2017) THE STUDY OF HOT WATER TREATMENT (HWT) AND ANTIMICROBIAL COATING TO EXTEND SHELF-LIFE OF RED CHILI (Capsicum annuum L.). ISAE LAMPUNG INTERNATIONAL SEMINAR 2017. (Submitted)
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Abstract
An anthracnose disease is one of the dangerous diseases in chili plants caused by Colletotrichum capsici fungus. Hot water treatment (HWT) is one technology that can be applied in post-harvest handling to suppress the spreading of anthracnose disease in red chili plants. Coating treatment with antimicrobial is also needed to prolong shelf life to help to supply chilies and surpress the price of chilli that keeps increasing. The purpose of this research was to investigate the effect of temperature and immersion time on hot water treatment of post-harvest disease, to investigate the effect of anti microbial coating on shelf life on the red chili plants, and to determine the best combination formulation of hot water treatment and anti microbial coating which can maintain the quality of red chili pepper. This research used a completely randomized design with factorial design. The first factor was HWT temperature at 3 levels (45° C, 50° C, and 55° C) for 15 minutes, and the second factor was ginger extract treatment at 2 levels (30% and 40%). The experiments were repeated 3 times and compared with the control groups. The results showed that the identification of fungus that attacked red chili causing anthracnose disease were Colletotrichum capsici, C. gloeosporioides, and C. acutatum. Based on the analysis of variance at 5% level of treatment, the immersion temperature significantly affected the weight shrinkage, hardness, and water content. The ginger concentration factor has a significant effect on the hardness and water content. While the interaction of immersion temperature and ginger concentration has a significant effect on the hardness and water content. The Duncan's further analysis showed that the best interaction parameters of hardness, water content, and red chili appearance on the 18th day of storage was obtained at 45° C and 30% of ginger concentration. Keywords: red chili, anthracnose, hot water treatment, antimicrobial coating.
| Item Type: | Article |
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| Subjects: | S Agriculture > S Agriculture (General) |
| Depositing User: | CICIH SUGI |
| Date Deposited: | 16 Nov 2017 04:14 |
| Last Modified: | 16 Nov 2017 04:14 |
| URI: | http://repository.lppm.unila.ac.id/id/eprint/5260 |
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