Ozonated chili paste from second grade quality against a week storage on uncontrolled temperature in the aluminium based packaging.

Second-grade chili has received massive attention from consumers in the traditional market because it is less expensive, while the first-grade chili has been distributed to the first class of consumers. The problem is the shelf life of chili during the storage at room temperature. This research was done to analyze chili paste's characteristics during the storage after treatment with ozone. The treatment with ozone has been well recognized to preserve food. The treatments to the red chili were conducted with and without ozone. Red chili was then used for chili paste production as the method commonly found in the community. The final product was packaged in aluminum-based packaging for each 35 grams. The packaging was sealed and steamed for 7 minutes. The chili paste was stored at room temperature and cold temperature for 12 days to analyze the lightness, redness, yellowness, and browning index in every 3 days. Results showed no remarkable change in the room temperature and cold temperature between the yellowness and the browning index. However, the significant level of lightness and redness were detected indicating rapid physiological change of chili paste during storage. The treatment of ozone showed the best overall value of lightness and shininess. In conclusion, chili paste storage for 12 days decreased the quality of chili, but ozone treatment could help the damage of chili. [ABSTRACT FROM AUTHOR]