The The potential of fermented cabbage waste liquid as a natural preservative for large red chili (Capsicum annuum L.)

Abstract

Quality degradation caused by wilting and decay is the main problem during the storage of large red chili (Capsicum annuum L.). One potential solution is the use of safe and environmentally friendly natural preservatives. This study aimed to evaluate the potential of fermented cabbage waste liquid as a natural preservative for large red chili. The research was conducted in two stages. The first stage involved producing fermented cabbage waste liquid using a Completely Randomized Design (CRD) with two factors: salt (NaCl) concentration at 3%, 5% and 7%, and fermentation duration of 4, 6, 8, and 10 days. The second stage involved applying the fermented cabbage waste liquid to large red chili by soaking the fruits for 12 hours, followed by storage at room temperature (27–29°C). The results showed that the treatment with 7% NaCl and four days of fermentation produced the best preservation effect, maintaining the quality of large red chili with a shelf life of 16.67 ± 0.902 days, weight loss of 2.42 ± 1.772%, vitamin C content of 3.34 ± 0.087 mg/20 g, firm texture with smooth surface (score 6.95 ± 0.000), and bright red color (score 2.00 ± 0.000). These findings indicate that fermented cabbage waste liquid with 7% NaCl and four days of fermentation has strong potential as an effective natural preservative to extend the shelf life and maintain the quality of large red chili.