Effect of Pre-Cooling and Storage Temperature on the Quality and Shelf Life of Large Red Chili (Capsicum annuum L.)
Abstract
Large red chili pepper is a high-value horticultural commodity but has a short shelf life, necessitating postharvest quality control through initial cooling and storage temperature management. This study aimed to evaluate the effects of pre-cooling and storage temperature combinations on the quality and shelf life of large red chili pepper to determine optimal conditions that preserve freshness and key quality parameters. The research was conducted from March–May 2025 at the Postharvest Technology Laboratory, Universitas Muslim Indonesia, using the Pilar F1 variety, OPP plastic packaging, and a factorial Completely Randomized Design: pre-cooling by water immersion at 23°C (P1) and 5°C (P2) combined with storage at 5°C (S1), 7°C (S2), 9°C (S3), and room temperature 27–29°C (S4), each with three replications (24 units). The P2S1 combination resulted in the lowest weight loss (≈5.8–5.94%) compared to the highest in P1S4 (≈16.2–16.34%), indicating that low temperature and cold pre-cooling suppress transpiration and respiration. Fruit firmness was generally better maintained at lower temperatures, whereas room temperature accelerated softening (P1: 6.1; P2: 5.9 kg/cm²). The longest shelf life was achieved in P2S1 (14.2 days) and the shortest in P1S4 (4.5 days), consistent with slowed metabolism due to field-heat removal. The highest vitamin C content was also in P2S1 (40.10 mg/100 g) and the lowest in P1S4 (33.80 mg/100 g), corresponding with a lower rate of ascorbic acid oxidation at low temperature. Fruit resilience was strongly correlated with sensory test results, with the best scores in P2S1 (resilience 98.1%; taste score 8.8) and the worst in P1S4 (81.3%; 6.8). Pre-cooling with 5°C cold water followed by storage at 5°C is the most effective postharvest strategy to reduce weight loss and maintain physical and nutritional quality.
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DOI: https://doi.org/10.33096/agrogenesis.v2i1.1223
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ISSN: 3090-2657 Published by: Agrotechnology Study Program, Faculty of Agriculture, Universitas Muslim Indonesia, Website: fp.umi.ac.id, Official Website: umi.ac.id, Email: agrogenesis@umi.ac.id
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