Quality Analysis of Chili Treated with Aqueous Ozone Treatment and Improved Transportation and Handling Technology

Abstract

The objective of this research is to study the reduction of chili postharvest losses (PHL) after implementation of aqueous ozone treatment, perforated packaging and refrigerated transportation in inter-city distribution. The completely randomized design method was used in the research, with five levels of combination treatments of chili: (i) aqueous ozone treatment; refrigerated transportation; (ii) no ozone treatment; refrigerated transportation; (iii) aqueous ozone treatment; non-refrigerated transportation; (iv) no ozone treatment; non-refrigerated transportation; and (v) existing handling practice as a control treatment. The study was conducted on a large scale in order to imitate the practice of local traders when distributing chili to other cities, with three repetitions. Each repetition used 850 kg of chili, which was transported from Magelang District, Central Java to Bogor, West Java (541.5 km), a journey of approximately 15-17 hours. Temperature and relative humidity in the vehicles were monitored and recorded. Quality analysis included decayed/damaged chili and chili with inappropriate harvest age, grouped into four types, namely physical/mechanical, physiological, microbiological, and green chili; color and texture. The quantity parameter was determined by measuring weight loss. It was concluded that the implementation of aqueous ozone treatment and improved transportation handling technology using refrigerated vehicles could reduce the postharvest losses of chili by 60.61%. Quantity loss was reduced from 2.16% to 1.82% and quality loss from 6.70% to 1.68%. Moreover, the color and texture (hardness) of the chili was maintained, showing a preserved freshness, which is an important parameter in chili marketing.

Advances in Postharvest Technology and Its Implementation

“…Quantity loss was reduced from 2.16% to 1.82% and quality loss from 6.70% to 1.68%. Moreover, the colour and texture (hardness) of the chili was maintained, showing a preserved freshness, which is an important parameter in chili marketing [7].…”

“…Depending on the type of technology component chosen, the level of post-harvest loss is different. Table2shows the value of chili loss due to the application of different technology components[7].…”

Challenge in the Identification of Water Loss, Aromatic Sense, and Preference of Chili Paste During Ozone Water Controlled Handling

“…Water loss in products significantly reduced during storage that might be caused by ozone treatment. Ozone treatment can inhibit the turgor pressure of chili and maintain firmness [23].…”

Effect of Ozone Solution Immersion Treatment on The Quality of Fresh Red Chilies During Modified Cold-Storage

“…This research did not analyze the relationship between color and customer acceptance. However, previous research on chilies have shown that the initial color (degree of redness) and physiological activity of chili might influence chili color, which is essential quality criterion for evaluating customer approval (Munarso et al, 2020). According to a prior research, customers prefer the color of chili that has been kept cold at 10℃ for 8 and 14 days over chili that has been stored at room temperature (Asgar et al, 2015).…”