The effect of sago starch-based edible coating on the quality of red bell peppers (Capsicum Annuum L.) during storage

Abstract Red bell pepper is categorized as a perishable horticultural commodity with short shelf life. Damage in red peppers generally characterized by changes the texture of fruits, wrinkled and other damage due to improper storage. Proper postharvest handling must be done maintain product quality prevent spoilage. Efforts are being made keep fresh life applying an edible coating. This study aimed determine effect concentration sago starch ingredient for coatings addition glycerol ( Capsicum annuum L .) during storage at cold temperatures ±10 °C room temperature ±27 °C. The coating based on application method used dipping different concentrations (control, 100 g starch, 200 starch) stored Data analysis was carried out measuring several parameters, weight loss, color, hardness, total dissolved solids. variance (ANOVA) showed that could significantly affect loss level fruit hardness but had no significant solids contained peppers. Overall result treatment, best treatment maintaining adding 10% (A3B1).