TEKNOLOGI OZONISASI UNTUK MEMPERTAHANKAN KESEGARAN CABAI CULTIVAR KENCANA SELAMA PENYIMPANAN
| Main Authors: | Asgar, Ali, musaddad, d, Setyabudi, Dondy A, Hasan, Zahirotul H |
|---|---|
| Other Authors: | ICAPRD MINISTRY OF AGRICULTURE |
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian
, 2015
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| Subjects: | |
| Online Access: |
http://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/3421 http://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/3421/2901 |
Daftar Isi:
- The study aimed to determine the effect of storage temperature and ozonered chillies freshness Kencana. The study was conducted from October-DeLembang. The study was conducted using a randomized block design with a smain plot which consists of: 1) 10° C and 2) ambient temperature. As a sub-without immersion, 2) control with immersion (0 ppm), 3) 0.5 ppm and 4) 1 pcolor, freshness, and appearance of red chili with treatment storage temperatreatment in terms of color, freshness and appearance and panelists preferred.