Proceedings of the International Symposium Southeast Asia Vegetable 2021 (SEAVEG 2021)

<Previous Article In Volume
Next Article In Volume>

Characterization of Two New Varieties of Curly Chili (Capsicum annuum L.) for Quality Standard

Authors
Qanytah Qanytah1, *, Dondy S. Anggono1, Wisnu Broto1
1Indonesian Center for Agricultural Postharvest Research and Development, ICAPRD, Bogor, Indonesia
*Corresponding author. Email: nita_mayall@yahoo.com
Corresponding Author
Qanytah Qanytah
Available Online 12 December 2022.
DOI
10.2991/978-94-6463-028-2_12How to use a DOI?
Keywords
Characterization; Chili; Physical; Chemical
Abstract

Two commercial curly red chili varieties cv. Amro-99 and cv. Kencana was identified and analyzed. The purpose of this research is to recognize and describe the physical and chemical contents of the two potential chilies for sorting, welding, and packaging technology to meet consumer needs and export quality. Two hundred chili samples for each variety were obtained from farmers in Kawali District, Ciamis Regency. The results showed that the cv. Amro-99 had a larger size and was longer than the cv. Kencana. Physical characteristics of cv. Kencana and Amro-99 are almost the same except for the petal margins. The cv. Amro-99 has higher fat, water, protein, and vitamin C content than the cv. Kencana, but cv. Kencana has a spicier taste because it has a higher capsaicin content. According to Codex standards for spiciness, cv. Kencana and cv. Amro-99 is included in the medium category for the content of capsaicin. The results of this study can be used to map marketing strategies and the basis for considerations to engineer postharvest chili peppers. Through branding, products can be identified and converted into sales value. The most important chili characteristics are spiciness and red color. Therefore, branding can be done easily through variety, spiciness, and red color, which will help determine the target -of consumers’ markets.

Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Download article (PDF)

<Previous Article In Volume
Next Article In Volume>
Volume Title
Proceedings of the International Symposium Southeast Asia Vegetable 2021 (SEAVEG 2021)
Series
Advances in Biological Sciences Research
Publication Date
12 December 2022
ISBN
978-94-6463-028-2
ISSN
2468-5747
DOI
10.2991/978-94-6463-028-2_12How to use a DOI?
Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Qanytah Qanytah
AU  - Dondy S. Anggono
AU  - Wisnu Broto
PY  - 2022
DA  - 2022/12/12
TI  - Characterization of Two New Varieties of Curly Chili (Capsicum annuum L.) for Quality Standard
BT  - Proceedings of the International Symposium Southeast Asia Vegetable 2021 (SEAVEG 2021)
PB  - Atlantis Press
SP  - 90
EP  - 101
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-028-2_12
DO  - 10.2991/978-94-6463-028-2_12
ID  - Qanytah2022
ER  -