Packaging materials of red chilli puree

International Conference on Green Agro-industry and Bioeconomy

农业科学;工业技术（总论）;经济学

Renate, D.^1

Department of Agricultural Product Technology, Faculty of Agriculture Technology, Universitas Jambi, Jambi, Indonesia^1

关键词: Quality characteristic;    Red chillies;    Red peppers;    Total soluble solids;    Vitamin C;    Waring blender;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/230/1/012031/pdf
DOI  :  10.1088/1755-1315/230/1/012031

来源: IOP

【 摘 要 】

Puree of red chilli is processed chilli products as industrial raw material, which the need will continue to increase due to the increasing demand and consumers tastes for various chilli products. Therefore, we need quality characteristics of raw materials, especially types of packaging materials. The objective of this research was to identify various types of packaging materials on the quality of red pepper puree during storage. The types and packaging materials used are jar bottles, plastic bottles, glass cups and polyvinyl dichloride (PVDC) plastic. Fresh red peppers were crushed by waring blender and adding water in a ratio of 2: 3, after which they were packaged and stored for 3 months. Research emphasized on the effect of various types of packaging materials on the quality of red chilli puree during storage. Observations include color, water content, pH, total soluble solid and vitamin C. The results showed that the type and packaging materials had an effect on the quality of red chilli puree during storage. After three months, the puree of red chillies packed with glass cups and PVDC plastic did not show significant differences, but puree packed with plastic bottles shows a significant difference. Results concluded that the puree of red chilli packaged in jar bottles and stored for three months at room temperature can maintain the quality of puree, especially bright red colors, such as L = 64, a = +32, b = +40; water content of 67%, total soluble solid of 18° Brix and vitamin C of 58 mg.