TEKNOLOGI OZONISASI UNTUK MEMPERTAHANKAN KESEGARAN CABAI CULTIVAR KENCANA SELAMA PENYIMPANAN

Abstract

The study aimed to determine the effect of storage temperature and ozone<br />red chillies freshness Kencana. The study was conducted from October-De<br />Lembang. The study was conducted using a randomized block design with a s<br />main plot which consists of: 1) 10° C and 2) ambient temperature. As a sub-<br />without immersion, 2) control with immersion (0 ppm), 3) 0.5 ppm and 4) 1 p<br />color, freshness, and appearance of red chili with treatment storage tempera<br />treatment in terms of color, freshness and appearance and panelists preferred.<br /><br />