Effect of Pretreatment and Storage Room Air Pressure on Quality Attributes Changes of Paprika (Capsicum annuum L.)

Abstract Paprika is a perishable commodity either physically, mechanically, or microbiologically which greatly affects product quality during storage. A combination of pretreatments and low air pressure storage (hypobaric) can reduce metabolic rate possibly maintain better The purpose this study was to analyze the combined effects hypobaric on attributes paprika consisting skin color, soluble solids content, acidity used were UV-C exposure at 3.0 kJ/m 2 , ozone gas 4.99 ppm, control without pretreatment before While pressures 26 kPa (O concentration 5%), 64 13%), 101 21%). measured daily for 15 days results showed that time interaction found have significant effect chroma, hue angle, color difference, solid acidity. Hypobaric known be more influential than In general, in condition resulted samples control.