Two commercial curly red chili varieties cv. Amro-99 and cv. Kencana was identified and analyzed. The purpose of this research is to recognize and describe the physical and chemical contents of the two potential chilies for sorting, welding, and packaging technology to meet consumer needs and export quality. Two hundred chili samples for each variety were obtained from farmers in Kawali District, Ciamis Regency. The results showed that the cv. Amro-99 had a larger size and was longer than the cv. Kencana. Physical characteristics of cv. Kencana and Amro-99 are almost the same except for the petal margins. The cv. Amro-99 has higher fat, water, protein, and vitamin C content than the cv. Kencana, but cv. Kencana has a spicier taste because it has a higher capsaicin content. According to Codex standards for spiciness, cv. Kencana and cv. Amro-99 is included in the medium category for the content of capsaicin. The results of this study can be used to map marketing strategies and the basis for considerations to engineer postharvest chili peppers. Through branding, products can be identified and converted into sales value. The most important chili characteristics are spiciness and red color. Therefore, branding can be done easily through variety, spiciness, and red color, which will help determine the target -of consumers' markets.
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