Effect of washing duration using ozone and ultraviolet light treatments on the quality of

The washing horticultural commodity with ozone (O₃) and ultraviolet (UV) light presents an innovative technology to extend postharvest shelf life. This study aimed to analyze the effect of washing duration with ozone and UV light on the quality of Capsicum frutescens L. during storage. A randomized complete block design (RCBD) with two factors was employed. The first factor was the washing treatment (ozone, UV light, and plain water) and the second factor was the washing duration (5, 10, and 15 minutes). The experiment was set up as a 3x3 factorial with three replications. The observed parameters included weight loss, color, texture, moisture content, and total microbial test, measured at 28 days of storage. The results indicated that the washing treatment had a significant effect (p