Quality evaluation of cayenne pepper (Capsicum frutescens L.) stored in a Zero Energy Cool Chamber (ZECC), refrigerator, and at room temperature

Abstract

Cayenne pepper is widely produced and consumed in Indonesia, but high water content makes it highly susceptible to post-harvest damage. Cold storage can extend shelf life by reducing respiration, transpiration, and oxidation, but it is often impractical for farmers due to high costs and limited electricity in rural areas. As an alternative, the Zero Energy Cool Chamber (ZECC) offers an eco-friendly, electricity-free storage method suitable for preserving fruits and vegetables after harvest. This study aims to determine the quality of nutritional value in the Cayenne pepper such as vitamin C, total acid, total dissolved solids, and weight loss of cayenne pepper stored in ZECC, refrigerator and room temperature. And to find out the storage time (days) of cayenne pepper using ZECC, refrigerator and room temperature. The method of this research is that cayenne pepper was stored in 3 types of storage, namely with ZECC, room temperature, and refrigerator until it is damaged. Cayenne peppers stored in the ZECC maintained better vitamin C content, pH, moisture content, total acidity, and total dissolved solids compared to those stored at room temperature or in a refrigerator. ZECC storage also resulted in the lowest percentage of weight loss. Meanwhile, refrigerator storage produced the lowest total microbial counts among the three storage methods. Overall, cayenne peppers can be stored safely and with acceptable quality for up to 9 days in the ZECC, 2 days at room temperature, and 7–9 days in a refrigerator.