Physical Quality of Fresh Cayenne Pepper (Capsicum frutescens L.) with Different Types of Packaging during Low Temperature Storage

Cayenne pepper (Capsicum frutescens L.) is classified as a horticulture product that easly damaged and it can only survive for 2-3 days in room temperature conditions. In maintaining the quality self life time of fresh cayenne during storage recommended to use packaging at low temperature. The purpose this study analize effect type length on physical (5°C). This used complete randomized design method with two factors, each which consisted 3 levels, namely (4, 8, 12 days) (vacuum pack, perforated polypropyline plastic, wrap plastic). data were analized by using factorial Anova mix factors test (α= 5%) was followed up Tukey test. results showed best found polypropylene plastic lowest moisture content 76.45%, weight loss 3.87%, highest texture (hardness) 0.027 N/mm², lightness (L*) 44.52, redness (a*) 26.7, yellowness (b*) 10.97, ΔE 23.47, water activity 0.889. Physical last (5°C) plastic. Keywords: pepper, packaging, storage, temperature, quality.