Observation of organoleptic of fresh ground chilies (chili puree) stored in fish ponds compared to refrigerator storage.

Abstract

Abstract Storage of fresh ground chilies using fish ponds has been found as a new storage technique and is expected to be an environmentally friendly alternative. In this study, organoleptic changes were observed in fresh ground chilies stored in fish ponds. This study aims to observe changes in organoleptic characteristics of fresh ground chili stored in fish pond so as to obtain more valid data on the utility of fish ponds as food product storage containers. Fresh ground chilies are stored in low density poleethylene plastic and then stored I n a fishpond. Changes in organoleptic characteristics of the ground chili stored in the pond were observed periodically for nine weeks. Storing ground chili using a refrigerator was used as a control. As a result, it is known that the panelists did not feel any difference in the organoleptic characteristics of fresh ground chilies stored in fish ponds and fresh ground chilies stored in the refrigerator. In appearance, the two storage conditions were equally able to maintain the organoleptic characteristics of the fresh ground chilies as well as the physical and chemical characteristics of the fresh ground chilies.