Color Transitions in Tanjung-2 Chili Pepper at Green and Red Harvest Stages under Varying Growing Structures and Fertigation Levels

Meivie Tivalli; Kusumiyati Kusumiyati; Shazma Anwar; Konain Zahra Maqbool; Md Shazzadul Islam

doi:10.24036/eksakta/vol27-iss01/658

EKSAKTA: Berkala Ilmiah Bidang MIPA

Open Access

Color Transitions in Tanjung-2 Chili Pepper at Green and Red Harvest Stages under Varying Growing Structures and Fertigation Levels

Meivie Tivalli ¹

, Kusumiyati Kusumiyati ¹

, Shazma Anwar ²

, Konain Zahra Maqbool ³

, Md Shazzadul Islam ⁴

¹ Master Program of Agronomy, Department of Agronomy, Faculty of Agriculture, Universitas Padjadjaran, Sumedang, Indonesia

² Master Program of Agronomy, Department of Agronomy, Faculty of Crop Production Sciences, The University of Agriculture, Peshawar, Pakistan

³ Master Program of Plant Science, Departement of Animal Science Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Japan

⁴ Ministry of Agriculture, Dhaka, Bangladesh

Published 2026-02-28

Vol. 27 No. 01 (2026) PAGES 101-119

DOI 10.24036/eksakta/vol27-iss01/658

Views / Downloads 91 55

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Abstract

Fruit color is a primary determinant of market acceptance for chili peppers (Capsicum annuum L.). This study quantified the green-to-red color transition at harvest using the CIELAB system. The experiment had a split-plot RCBD. Four growing structures as main plots: greenhouse, screen house, rain shelter, and open field. Four fertigation levels (25, 50, 75, and 100% ETc) as subplots. Color parameters L^*, a^*, b^*, chroma, hue, and ΔE^* were measured at both green and red harvest stages. Interactions between structure and fertigation level were significant for all color parameters. At the green stage, L^* and b^* values were highest in the screenhouse and greenhouse at 75–100% ETc. At the red stage, a^* and chroma increased markedly, while hue decreased rapidly. This indicated accelerated carotenoid accumulation. Maximum ΔE^* was observed in greenhouse and screenhouse with 100% ETc. Screenhouse with 75–100% ETc for the green harvest stage yields higher lightness (L^*) and b^* values. An open field combined with 50% ETc should be recommended for the red harvest phase to achieve higher a^*, chroma, and ΔE^* values, indicating improved red color intensity and visual quality. ΔE^* was observed with 100% ETc, indicating accelerated ripening and a shorter harvest period.

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