The Effect of Ozone on the Physical and Chemical Qualities of Red Chili Pepper (Capsicum anuum L.)

Kusumiyati ^1, , Muhammad Nur², Tengku Sabrina Djunita³ and Ahmad Ni'matullah Al-Baarri⁴

¹Faculty of Agriculture, Universitas Padjadjaran, Sumedang 45363, Indonesia

²Faculty of Sciences and Mathematic, Diponegoro University, Semarang 50275, Indonesia

³Faculty of Agriculture, Universitas Sumatera Utara, Medan 20155, Indonesia

⁴Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang 50275, Indonesia

Cite this paper:
Kusumiyati , Muhammad Nur, Tengku Sabrina Djunita and Ahmad Ni'matullah Al-Baarri. The Effect of Ozone on the Physical and Chemical Qualities of Red Chili Pepper (Capsicum anuum L.). Journal of Food and Nutrition Research. 2022; 10(4):287-292. doi: 10.12691/jfnr-10-4-4

Abstract

Pepper is widely known to be perishable, susceptible to weight losses, and suffer quality deterioration after harvest. Meanwhile, ozone acts as an antimicrobial agent, food sanitizer, and extends shelf-life without compromising quality and causing harm to the environment. Therefore, this study aims to obtain a proper ozone concentration for maintaining the physical and chemical qualities of red chili pepper fruit during storage to extend its shelf-life. This study was carried out using a Completely Randomized Design with five replications. The treatments consisted of control (no ozonation), as well as ozone concentrations of 0.5, 1, 1.5, and 2 mg/L. Based on the results, ozone treatment had no significant effect on fruit peel color, total carotenoid, flavonoid, capsaicin, and dihydrocapsaicin content of red chili pepper fruit during storage. However, it was significantly affected to weight loss, total phenolic content, and antioxidant activity (IC₅₀ and AEAC). Exposure to 2 mg/L ozone increased total phenolic content as well as antioxidant activity and reduced weight loss. Therefore, it was concluded to be the most appropriate ozone concentration for maintaining the physical and chemical qualities of red chili pepper fruit during storage.

Keywords:
capsaicin ozone pepper quality secondary metabolite

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