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This is a Accelerated Shelf Life Testing study.

September 5, 2025AGROINTEKOpen Access

The effect of storage temperature on chilli pepper condiment shelf life and quality

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Significant quality degradation occurred at 30°C, leading to rapid mold growth and rancidity.
Samples stored at 4°C maintained better sensory attributes, extending shelf life to 30 days compared to 24 days at 30°C.
Sensory evaluations were conducted over 30 days to assess texture, aroma, appearance, and color of samples.
The study highlights temperature's critical role in preserving the quality of Sambal Goang, offering practical insights for producers.

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Research shows that lower storage temperatures significantly extend shelf life of Sambal Goang, indicating better preservation methods are needed.

Irawan et al. (2025) studied this question.

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Research shows that lower storage temperatures significantly extend shelf life of Sambal Goang, indicating better preservation methods are needed.