<![CDATA[The aim of this research was to evaluate the effect of the concentration of disinfectant solution and the typeof plastic packaging with holes on the quality characteristics of cayenne pepper during the storage period ata temperature of 10 ± 1 °C. In this research, a factorial experimental design involving two factors was used.The first factor is the concentration level of the chlorine solution used to soak the cayenne pepper, which hasthree levels, namely 0 ppm, 75 ppm and 150 ppm. The second factor is the number of holes in the plasticpackaging, which is divided into four levels, namely no holes, 2 holes, 4 holes and 6 holes. The plasticpackaging used in this experiment was polypropylene with dimensions of 20 cm x 30 cm and a thickness ofaround 0.06 mm. Each treatment was carried out three times, and each experimental unit used a plasticcontainer with a capacity of 250 grams. From the research results, it appears that soaking cayenne peppers in150 ppm disinfectant solution and using plastic packaging with 6 holes has a significant impact on variousquality characteristics of cayenne peppers, such as the level of damage, weight loss, water content, andvitamin C content, when compared with other treatment.]]>
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