The effect of aloe vera edible coating with carrageenan and glycerol on red chili (Capsicum annum L.) quality during storage

Abstract Red chili ( Capsicum annum L .) is one of horticultural commodities that rapidly damage due to has high water content, which around 80-90%. High respiration rate can cause deterioration quickly and shorten shelf life at room temperature stored. In order prolong red pepper, aloe vera alone, mixed with carrageenan glycerol be applied as edible coating. The aims this study were evaluate the effect coating, on pepper. Four treatments three times repetitions used analyzed their weight, total soluble solid, hardness color changes coating 2% mingled different concentration glycerol, 0.5%, 1% 1.5%, respectively. chilli pepper without any considered control. All treated control stored for 15 days law (10°C) (30°C). data obtained calculated statistically using analysis variance (ANOVA). results showed low had a significant reduced in weight loss However, solids concentration, color, not significantly affected by glycerol. highest quality detected 0.5% concentrations,