The Effect of Ozonation Duration and Storage Temperature on the Quality of Cayenne Pepper (Capsicum frutescens L.)

Cayenne pepper (Capsicum frutescens L.) is a high-value horticultural commodity that is highly perishable post-harvest. Post-harvest deterioration can be attributed to high respiration rates, transpiration, microbial activity, and physiological changes, all of which lead to a decline in physical and chemical quality. This study aimed to investigate the effects of ozonation duration, storage temperature, and their interaction on the quality of cayenne pepper. A factorial completely randomized design (CRD) with two factors was employed. The first factor was the duration of ozone exposure (0, 10, 20, and 30 minutes), and the second factor was the storage temperature (room temperature at 27°C and cold storage at 10°C), with two replications. Storage was carried out for 15 days, with observations made at 3-day intervals.Observed parameters included bacterial count, weight loss, vitamin C content, firmness, color, and organoleptic assessments (color, texture, and freshness). Data were analyzed using analysis of variance (ANOVA), followed by Duncan’s multiple range test at the 5% significance level. Results indicated that the duration of ozonation significantly affected the bacterial count and firmness of the cayenne peppers by the end of the storage period. Storage temperature had a significant effect on bacterial count, weight loss, vitamin C content, firmness, and color. The interaction between ozonation duration and storage temperature significantly influenced the bacterial count. Cold storage at 10°C proved more effective in maintaining the quality of cayenne peppers compared to room temperature (27°C). The optimal treatment combination identified in this study was a 20-minute ozonation duration combined with storage at 10°C. These findings suggested that combining ozonation technology with low-temperature storage has the potential to serve as an effective post-harvest handling method for slowing quality degradation and extending the shelf-life of cayenne peppers.