The Effect of Plastic Crate and Cardboard Packaging on The Physical Quality of Fresh Red Chili

Abstract

Red chili (Capsicum annuum L.) is one of the basic consumption commodities in Indonesia for household and industrial needs. Chili is a horticultural product that was easily damaged (both physically and mechanically) and was always needed so that proper packaging and storaging can be a critical post-harvest point to maintain horticulture product freshness. The purpose of this study was to determine the effect plastic crate and cardboard box packaging on the physical quality of fresh curly chili. The curly chilies that have been harvested are then sorted based on uniformity of quality. Sorting is carried out to ensure that the quality of fresh curly chilies is uniform. The chilies are put into cardboard packaging and plastic baskets neatly and fully filled, then covered with adhesive so that during transportation the chilies do not spill out of the package. The weight of each package is measured to determine the initial weight of the packed chilies and then transported using a pick-up car. After that, the chilies are stored at 150C for 16 days until curly chilies are not suitable for consumption. Chili quality measurement included weight loss, color change, hardness and water content changes. The cardboard packaging is better than using plastic crate when viewed in terms of increased weight loss (crate packaging weight losses 27,5%, cardboard packaging weight loss 24,8% after storage). Storage using plastic crate and cardboard is proven to be good at maintaining the hardness of chili (around 2,15-2,20 N after storage). Color changes was seen in basket packaging and cardboard packaging (the degree of L, a, b). In terms of changes in moisture content, plastic crate packaging is better than cardboard packaging to maintain the moisture content (The moisture content in plastic crate packaging was 82% to 74%, moisture content in cardboard packaging was 81% to 75%).