The Influence of Modified Atmosphere Packaging (MAP) Storage on the Physicochemical Attributes of Dried Chili

Abstract Drying is a conventional postharvest method for the preservation of red chili pepper ( Capsicum annuum L .). Modified Atmospheric Packaging (MAP) is proposed in the packaging process to improve the quality of dried chili product. Then, the effect on physiochemical properties of dried chili due to MAP by variation in packaging type and oxygen concentration is analysed in this study. The packaging types were polypropylene (PP), polyethylene (PE), and embossed nylon (EN) plastics whilst oxygen concentrations were varied 0%, 10-11%, and 20.8% in the MAP. All packaged samples were stored at room temperature and 70% relative humidity. Then, physicochemical measurements were performed every 10 days. Measured parameters such as weight loss, colour, water content, pH value, water activity, and vitamin C were analysed by (One-way ANOVA), and followed by Duncan Multiple Range Test (DMRT). The results showed that variation in packaging type and oxygen concentration had a significant effect on the physical and chemical properties of dried chilies except for the vitamin C content. Furthermore, products packed in PP plastics and treated with lower oxygen concentration gave the best results in the packaging process of dried chili.