Red chili pepper (Capsicum annuum L.) quality after washing with chlorine disinfectant under different storage conditions: Room temperature, refrigerator, and Zero Energy Cooling Chamber (ZECC)

Abstract

Red chili peppers (Capsicum annuum L.) are a horticultural commodity that is widely cultivated in Indonesia because of their high economic value. However, storage can easily damage red chili peppers, leading to significant production losses. While cold storage (5–10°C) effectively reduces damage, it is not suitable for areas without electricity; therefore, the ZECC (Zero Energy Cool Chamber) can serve as an alternative. However, since ZECC storage tends to have higher microbial growth, pretreatment with chlorine disinfectant can be applied to suppress microorganisms before storage. This study aims to determine the optimal chlorine concentration for washing and to evaluate the changes in quality and shelf life of large red chili pepper stored at room temperature, in a refrigerator, and in a Zero Energy Cool Chamber (ZECC). The research was conducted in two stages: stage I to determine the optimal chlorine concentration and stage II to assess the weight loss, vitamin C, total acid, total soluble solids, total chlorine, and total microbes. The results showed washing with 50 ppm of chlorine yielded the best results with the lowest weight loss (17.56%). Based on weight loss, vitamin C, and chlorine analyses, ZECC storage provided the best results, whereas total acidity and microbial parameters were best maintained under refrigeration. The shelf life of large red chili pepper washed with chlorine reached up to 15 days in both the refrigerator and ZECC, and 12 days at room temperature.