Determine When Harvesta. Definitions and objectivesDetermining when the harvest is watching / seeing the state of the
physical plant to determine appropriate harvest time, the goal in order
to obtain quality and optimal production of red chilli.
b. Determination Standards At HarvestDetermination
of the harvesting is done by looking at the development / physical
changes of fruit, especially on fruit color green to red chili perfectly
with the maturity level reaches 80-85%, or can also be adjusted to
market demand / consumer .. If chili is harvested before the perfectly
ripe usually have black dots on the skin.Errors in determining the time of harvest causes disrupted harvest
interval is also not fulfilled the expected production quality.
c. Harvest timeRed chili crop can be harvested 75-100 days after planting, depending on the type of land and varieties. In the lowlands of the harvest of the first was at the age of 75-80 days after planting, the harvest time interval 2-3 days. While in the highlands are a bit slow on old plants 90-100 days after planting to harvest interval of 3-5 days. In general, in one period of planting, harvesting red chilies to do as much as 15-17 times the time for 1.5 - 2 moon.The
time of harvest should be done in the morning because of the weight of
the fruit in optimal condition due to the accumulation of substances in
the evening and yet evaporation. Generally, red chilies in quotation when fully ripe, characteristics all parts of red fruit. Production peak of harvest is the harvest day - 30 to produce 1 - 1.5 tons / ha for all crops.Red
chilies are harvested ripe and immediately right on the market will
continue to make the cooking process, so that the need for placement and
special handling. Therefore, the production of red pepper should be placed in a cool
room, protected from direct sunlight, enough oxygen and not humid.
B. Applying Mechanical Harvesting
How picking the good can not result in stalk and chilies or broken, so that the quality of the obtained low. Picking
should be done with caution, avoid the occurrence of a broken stem or
fruit, cuts on branches and twigs of trees and terpetiknya immature
fruit. It is advisable to use scissors to avoid damaging the stalk.If
the chili will be marketed in fresh form, then marketed immediately
after harvesting while still applying the techniques of the harvest is
good and right. Things that need to be considered at the time of harvesting chilies are as follows:a. Make harvesting after the whole chilies have reached a level of maturity that is the same or has redb. Perform the plucking after water on the surface of the skin of the
fruit runs out, this is done to reduce the occurrence of microbial
contamination spoilagec. At the time of harvesting, avoid injury and a broken branches and twigsd. Separate segerah rotten fruit with healthy fruit to prevent transmission of disease from rotting chili to chili healthy.e. Strive for the harvest is not exposed to direct atahari.
C. Conduct Collection and Sorting1. collectionOnce picked / harvested red chilies collected or stored at the site before it is marketed. Collection
sites / shelters yields should be close to where the harvesting to
prevent shrinkage and loss of quality due to the weight of freight to
and from shelters teralu far / long. Treatment / management actions and specifications of containers used
must be tailored to the nature and characteristics of the commodities
handled.Use a container with a smooth surface to collect the harvested chili. Avoid using containers with a rough surface because it can damage the
skin of the fruit due to friction against the surface of the container.Chilies are plucked put in a plastic bucket until the container is full. Do not do compaction can cause chilies broken. Once the container is full plucking gathered in shelters.2. SortingPost-harvest
handling is very important to maintain the quality of red chili because
it is easily damaged by chemical and biological activity. In the process of sorting the separation between the good fruits are damaged or rotten. Maturity chili adjusted to demand, long duration storage and transportation to market. Fruit
will be sold in the form of freshly harvested ripe, while the fruit to
be shipped long distances harvested when ripe green fruit. Dried fruit to be harvested when fully ripe or red.Great
chilies after harvest, sorting and cleaning needs to be done, by
separating chili poor quality (broken, deformed, injured, decayed and
malformed) of chili are good quality. In
the sorting process can be simultaneously carried out the cleaning
process (removing the parts that are not needed such as stems, leaves or
dirt mixed). During the sorting should be sought to avoid contact direct sunlight
because it will lower the weight, there is withering and increases
metabolic activity that can speed up the ripening process / respiration.Sorting is one of a series of activities postharvest handling is usually done in the packinghouse. Sorting activities are usually carried out together with quality measurements based on established criteria (grading). Grading of red pepper is usually based on consumer preferences will, namely consumer households and business customers. Nevertheless quality of production should not be ignored because it can have an impact on the next crop production marketing.Quality
production that is well maintained will facilitate the marketing and
consumers tend to demand, both consumer households and business
customers. Confidence in the quality of production by consumers is the strength and market opportunities in agribusiness great chili. Assuredness and quality assurance of the sustainability of the market
would lead to increased revenue and the main actors in the business
pelakuk ahirnya improved welfare of farmers and their families.
Based
on the Indonesian National Standard (SNI) No. 01-4480-1998, fresh red
chilli is the fruit of red pepper of the species Capsicum annuum L.
plucked at the optimal level of oldness and unprocessed. The fruit must be intact, not broken and they stemmed.Before didistribisikan, peppers harvested must go through a series of post-harvest processing which includes:1. Sorting in principle be done to separate the damaged antra chili (rotten, broken, or bruising) with good chili. The aim is to obtain good quality results with a uniform level of maturity.2. Curing is done to maximize the formation and stability of the color of chili before processing. Aim is to remove field heat. Normally farmers require curing in a manner overlaying chili is harvested in the shade.3. Grading is done after sorting and cleaning is completed, further classification / pengkelasan (grading). It is intended to obtain agricultural products of good quality and
uniform in one class / same class according to standards established
quality or consumer demand.Classification / pengkelasan performed by heavy, bulky, shape / form, color and free of diseases and other defects.Table 3. Quality Requirements Specifications Fresh Red Chili (SNI 01-4480-1998)
characteristics of TermsQuality I Quality II Quality IIIRed color uniformity ≥ 95% ≥ 95% Red Red ≥ 95%uniformity Uniforms(98%) Uniform(98%) Uniform(98%)Forms normal 98 normal 96 normal 95uniformity of sizea. Fresh red chili- The length of the fruit 12-14 cm 9-11 cm <9 cm- The diameter of the base of 1,5 - 1,7 cm 1.3 - <1.5 <1.3b. Curly red chili- The length of the fruit> 12-17 10 - <12 <10- The diameter of the base of> 1.3 to 1.5 1.0 - <1.3 <1.0Impurity content 1 2 5Extent of damageand rottena. Big red chili 0 1 2b. Curly red chili 0 1 2
Damage generally occurs at the time of packing or during transportation. Eg fruit broken / split or broken stems. Physical damage can also be caused by the environment such as humid storage places (90%) or high tropical temperatures. However,
the environmental humidity also can not be less than 80%, because it
can create a dried chili that looks wrinkled and not fresh anymore. Physical damage is characterized by the decay of stored fresh chilli. This damage is of course detrimental. Therefore,
for the chili reaches the buyer in good quality need extra handling
during harvesting and post harvest, so efforts should be made to extend
the shelf life that aims to facilitate distribution and increase the
value added. This can be done through processing, such as dried chilli, chilli powder, chilli sauces and chilli other processed products.
D. Packing And Storage1. PackagingPackaging is very important to do the red chili with the aim to protect the quality of chili before it is marketed. Packaging can prevent yield loss, mempertahannkan quality and appearance, as well as extending the shelf life of chili. Packaging used for easy storage and transport of chili in the domestic market is bamboo baskets, wooden crates / plastic. Ideal packaging is easily lifted, safe, economical and can ensure the success of the product. Packaging commonly used by merchants are nets with a capacity of 9-100 kg. The packaging is very practical, but it can not protect the chili and
keruskan mechanical and physiological, especially when weighed or during
transport.Packaging
volume should not exceed 25 kg for packaging that are too large can
degrade the quality of chili, especially those at the bottom. (Setyowati and Budiarti 1992). Good packaging can reduce the impact, simplify, and reduce evaporation. The principle of the manufacture of the packaging is economical, the
material is available, easy to make, light and strong to protect the
commodity, ventilated and does not smellPack hot pepper in plastic bags or baskets banbu air- or cardboard. If
chilies to target export markets, it should be well packed neatly in
boxes the size of 30 cm x 40 cm x 50 cm Leih contain less than 20 kg. cardboard used sebaikanya ventilated or perforated.
2. Storage
Storage is done if the chili is not marketed or distributed. In the storage process is very worth noting is; state chilies to be stored, storage areas, containers or packaging, and storage time.The chili will be stored should chili is not too ripe, because it still has resilience. Chili with perfect ripeness will be more easily damaged when stored as a result of biological activity.Storage areas should be clean with adequate air circulation, avoid direct sunlight and rain as well as freedom from pests. Storage areas that do not meet the requirements of chilies cause rot quickly.Containers or packaging and placement settings also determine the shelf life of chili. Selection of container as well as setting incorrect placement result in damage that can lead to huge losses. Do not store the chili too long when storage areas and containers / packaging not ensure the preservation of quality.
E. Transportation
Transportation is an important link in postharvest handling and distribution of chili. To
maintain the quality and extend the freshness, traders usually require a
suitable means of transport to facilitate marketing. If the amount of chilli marketed slightly, usually farmers / traders use a pole, bicycles or carts. During transport, the chili can suffer mechanical damage due to contact with the container or with chili others due to shocks. Physiological damage can also result from a metabolic disorder in the material. Respirasiyang process is still ongoing in chili peppers stacked produce H2O, CO2, and energy in the form of heat. If the excessive heat generated will result in chili wilt, faster respiration and tissue cells die. According Hartuti and Sinaga (1993), the transport of chili remotely
using a bamboo basket, can hit the weight loss of up to 0%, damage rate
of 1.30%, and the freshness of chili is quite good.Packaging
carton / cardboard with a capacity of 20 kg can be used when combined
with a mesh sack that is inserted into a ventilated cardboard.