Storage technique for chilli by using light cold storage

• Main Authors: Setyadjit, Setyabudi, Dondhi A, Broto, Wisnu, Risfaheri, Sunarmani
• Format: Conference Proceeding
• Language: English
• Subjects: Air conditioners; Ambient temperature; Cold storage; Horsepower; Polystyrene resins; Relative humidity; Storage facilities; Storage life; Storage temperature; Supply chains; Weight
• ISSN: 0094-243X; 1551-7616
• DOI: 10.1063/5.0184166

In chilli supply chain after harvested is required a representatives storage method in capacity, operating cost, easy to maintain and capable to maintain the produce. Problem faced by the Indonesian Farmer Store Center (TTIC) was bulk to retail storage that was only 2–3 days at ambient temperature. It was required storage that could be access daily even more than once a day, minimum of 7 days storage. In a trial to solve this problem, a storage system was designed and built. The storage system used insulation of polystyrene with capacity for chilli of 2–3 tonnes, using 2 horse power air conditioner. From the model calculation using Q10 equation using 10°C data, the proximate storage life was 2 weeks in the unit. In loaded storage test; the lowest storage temperature inside the storage facility was 16°C, temperature inside a 30 kg sack was 19–20°C. Relative humidity inside the storage facility was 85%. During the trial the smallest quantity stored was 111 kg and the highest was 2,476 kg. The highest loss weight before using the facility was 19.5–98.6% whilst after using the facility was 0.9 to 8%. In period between October to December the loss of weight was very small ranging from 1.7 to 2.7%. Thus, the storage system was very effective for storage life of maximum of 12 days and for “Curly” and “Rawit” chilli, TW chilli has proximate 7 days storage life only. Producing chili flour from off grade chilli was possible with 22 percent yield.