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Effects of Irradiation and Fumigation on Color and Sensory Properties in the Parts of Dried Red Pepper during Storage  

Kim Byeong-Keun (Department of Food Science & Technology, Kyungpook National University)
Kwon Youngju (Department of Food Science & Technology, Kyungpook National University)
Noh Jungeun (Department of Food Science & Technology, Kyungpook National University)
Kim Jeong-Sook (Department of Food Nutrition & Cookery, Keimyung College)
Kim Dong-Ho (Korea Atomic Energy Research Institute)
Kwon Joong-Ho (Department of Food Science & Technology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.11, no.4, 2004 , pp. 431-436 More about this Journal
Abstract
Associated with microbial decontamination and quarantine treatment of dried red pepper, the samples was gamma-irradiated (5, 10 kGy) and fumigated (methyl bromide/MeBr, phosphine/$PH_3$) to compare their Hunter's color (L, a, b, ${\Delta}E$) and sensory properties by types (whole, powder, pericarp, seed) during storage under room conditions($18{\pm}12^{\circ}C$). Whole pepper maintained higher lightness (L value) than other groups, while powdered pepper showed higher redness (a value) during storage. Immediately after treatments there was little difference in the overall color difference (${\Delta}E$) among the groups. After 8 months, a higher redness was observed in $PH_3$ group of whole pepper and 5 kGy group of powdered pepper, respectively(p<0.05). Redness of irradiated pericarps was apparently reduced following 8 months of storage and a similar pattern was found in fumigated samples. The yellowness (b value) of pepper seed was lowest in 10 kGy sample (p<0.05), but insignificant difference was observed among treatment groups with storage time. Sensory properties of whole and powdered peppery were little changed by both treatments under commercial conditions. Sensory scores of irradiated or fumigated samples were higher than that of non-treated control with storage time, which was more significant in the powdered than in the whole samples.
Keywords
dried red pepper; irradiation; fumigation; color; sensory quality;
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