Effect of edible coating application by spraying method on the quality of red chili during storage

Abstract

Abstract After being harvested, fruits continue their physiological activity, such as transpiration and respiration, which leads to deterioration. The main problem on maintaining the quality of fresh fruit and vegetables is regarding the shelf life. They have short shelf life due to the metabolism still occurs. Therefore, additional treatments are required to prolong the shelf life. Application of edible coating is one of a promising treatments. The coating is known for its ability to prevent moisture loss and create a barrier for gas exchange to give protection from fruits decay by applying it directly to the fruit surface. This experimental study used Completely Randomized Design with two factors. The first factor is the type of starch used for coatings consisting Canna edulis starch, potato starch and sweet potato starch, and the second factor is the variation of nozzle diameter consisting 0.6 mm, 1.0 mm and 1.5 mm. The parameters observed in this study comprised of color parameter (L-, a-, and b-value), ascorbic acid and moisture content, and firmness. The result obtained from this study were analyzed using the F test and continued with the Duncan Multiple Range Test. The result showed that the main material for producing edible coating gave a contribution on the alteration of red chili during storage. Moreover, the differences of diameter of nozzle sprayer also influence the adhering of the edible coating on the surface of the agricultural product. Based on the present research, the selected treatment combination application of an edible coating for red chilies was using of edible film made from sweet potato starch that sprayed with a with a diameter of 0.6 mm nozzle sprayer.