Effect of washing duration using ozone and ultraviolet light treatments on the quality of Capsicum frutescens L. during cold storage

¹ Research Center for Food Technology and Processing, National Research and Innovation Agency, Bogor, Indonesia
² Department of Food Technology, Pasundan University, Bandung, Indonesia
³ Research Center for Equipment Manufacturing Technology, National Research and Innovation Agency, Banten, Indonesia
⁴ Research Center for Food Crops, National Research and Innovation, Bogor, Indonesia
⁵ Research Center for Applied Botany, National Research and Innovation, Bogor, Indonesia

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

The washing horticultural commodity with ozone (O₃) and ultraviolet (UV) light presents an innovative technology to extend postharvest shelf life. This study aimed to analyze the effect of washing duration with ozone and UV light on the quality of Capsicum frutescens L. during storage. A randomized complete block design (RCBD) with two factors was employed. The first factor was the washing treatment (ozone, UV light, and plain water) and the second factor was the washing duration (5, 10, and 15 minutes). The experiment was set up as a 3x3 factorial with three replications. The observed parameters included weight loss, color, texture, moisture content, and total microbial test, measured at 28 days of storage. The results indicated that the washing treatment had a significant effect (p<0.05) in weight loss and color in almost all day storage (exclude day 0), texture (day 14), moisture content in all days storage, and total microbial count (days 0, 14 and 21). Furthermore, washing duration and interaction of both factors had a significant effect only on moisture content (days 28). Among all treatments, ozone application for 15 minutes was identified as the most effective method in maintaining the physicochemical and microbiological quality of Capsicum frutescens L.