Quality Evaluation for Chili Hybrid Variety Candidate Cultivated in Highland
Rahayu, ST., Kirana, R., Levianny, PS

Indonesian Vegetable Research Institute
Tangkuban Perahu Street 517, Lembang, West Java

Abstract

Chili is one of potential vegetable due to its high demand and as an important source of nutrition. Hybrid chili has several advantages so it is beneficial to be cultivated. The purpose of this study is to examine the quality of several prospective varieties of large chili hybrids which will be released as new varieties. This research was was conducted in Indonesian Vegetable Research Institute in 2019 at the Post Harvest Physiology Laboratory, West Bandung Regency, West Java. The materials used in the study were 3 chili variety candidates and 2 existing varieties that harvested in Lembang during rainy season. The study used randomized block design with 5 treatments and 5 replications. Physical parameters observed were weight, diameter, length, and texture. Chemical parameters includes water content (gravimetric method), Total Soluble Solid (TSS), vitamin C (titration method), and ash content. Organoleptic test was carried out by 15 untrained panelists using scale from of 1 (like extremely) to 5 (dislike extremely) in order to determine consumer acceptance of the freshness of chillies. The organoleptic test was conducted on days 0, 4, and 7. The results showed Genotype No. 4 had weight, diameter and vitamin C close to the comparative varieties. Genotypes no. 2 and 3 have quality parameters (color, shape, size, appearance, and freshness) preferred by consumers during storage until the 7th day at room temperature in Lembang area of West Java.

Keywords: Chili, evaluation, hybrid, quality

Topic: Chemistry