The Effect of Aloe Vera Edible Coating with Karagenan and Glycerol on Red Chili (Capsicum annum L.) Quality during Storage Feriani, Salengke, Olly Sanny Hutabarat*
Department of Agricultural Engineering, Universitas Hasanuddin, Makassar, South Sulawesi 90245, Indonesia
*Correspondence author: olly_hutabarat[at]unhas.ac.id
Abstract
Red chili (Capsicum annum L.) is one of horticultural commodities that rapidly damage due to has high water content, which is around 80-90%. High respiration rate can cause deterioration quickly and shorten shelf life at room temperature stored. In order to prolong shelf life of red chili pepper, aloe vera coating, aloe vera mixed with carrageenan and glycerol can be applied as edible coating. The aims of this study were to evaluate the effect of aloe vera coating, aloe vera mixed with carrageenan and glycerol on red chili pepper. Four treatments with three times repetitions were used and analyzed their effect on weight, total soluble solid, hardness and color changes on red chili pepper. The treatments were aloe vera coating, aloe vera mixed with 2% of carrageenan mingled with the different concentration of glycerol, 0.5%, 1% and 1.5%, respectively. Red chilli pepper without any coating were considered as control. All the treated and control red chilli pepper were stored for 15 days at law (10oC) and room temperature (30oC). The data obtained were calculated statistically using analysis of variance (ANOVA). The results showed that edible coating with carrageenan and glycerol stored at low and room temperature had a significant effect reduced in weight loss and coating weight loss of red chili pepper. However, total soluble solid, color, were not significantly affected by aloe vera coating with carrageenan and glycerol. The highest quality of red chilli pepper is detected with aloe vera coating mixed with carrageenan and glycerol with 2% and 0.5% concentrations, respectively.
Keywords: red chili, aloe vera coating, carrageenan, glycerol.
Topic: Food processing, safety and diversification
