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Effects of Gamma-Irradiation and Fumigation on Microbial Growth, Color and Absorption Properties of Dried Red Pepper during Storage  

Kim Byeong-Keun (Department of Food Science & Technology, Kyungpook National University)
Kausar Tusneem (Department of Food Science & Technology, Kyungpook National University)
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.12, no.1, 2005 , pp. 48-53 More about this Journal
Abstract
Comparative effects between commercial fumigation (methyl bromide/MeBr, phosphine $gas/PH_3$) and gamma irradiation (5, 10 kGy) on dried red pepper were investigated in terms of it microbiological quality, moisture content Hunter's colors, and UV-visible spectra during storage for 8 months at mom temperature. The non-treated control samples showed total aerobic bacteria as $4.8\times10^5\;CFU/g$ in powdered state and $1.8\times10^2\;CFU/g$ in whole red repper. While yeasts and molds were $1.7\times10^5\;CFU/g$ in powdered pepper and $5.0\times10^2\;CFU/g$ in whole pepper, respectively. The effect of chemical fumigant on microbial decontamination was negligible, whereas irradiation at 5 kGy was proven to reduce the microbial populations by 2 to 3 log cycles that could improve the hygienic quality of powdered pepper. Moisture content of the samples showed no noticeable changes resulting 1mm irradiation or fumigation. Immediately after treatments, irradiation or fumigation reduced Hunter's lightness (L), redness (a), and yellowness (b) of the samples (p<0.05), but there was no difference in color parameters between the control and all treated stoups after 4 months of storage. It was found that storage period was more influential than irradiation or fumigation to changes in moisture and color of dried red pepper and ie powder.
Keywords
dried red pepper; irradiation; fumigation; microbial quality; Hunter's color;
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