Effect of Irradiation on Quality of Freshly Cut Color Pepper
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Abstract:
In order to extend the shelf life of color pepper and enhance its product value, 60Co-γ irradiation was used to the processing of freshly cut color pepper. The effect of different doses on the decontamination, nutritional value, and physicochemical properties of color pepper was studied. The results showed that γ-irradiation could effectively reduce bacterial load in freshly cut color pepper. An irradiation dose of 0.52 kGy or higher significantly reduced the total bacterial count and coliform load, thus meeting the requirements of national and local standards. Irradiation resulted in eradication of Salmonella enteritidis (D10 = 0.22 kGy) and Listeria innocua (D10 = 0.21 kGy), with no bacteria detected in the color pepper samples, and a contamination level of 102 cfu/g was achieved. Irradiation at doses 1.81 kGy had no significant impact (above 5% level) on the weight loss, soluble solid content, and nitrite content of the color pepper samples. Moreover, irradiation delayed the loss of firmness and Vc content and did not significantly affect sensory aspects such as color, smell, texture, flavor, and tissue. Irradiation of 0.52~1.81 kGy was thus shown to effectively control microbial population in freshly cut color pepper samples without affecting its edibility or sensory qualities, which extended its shelf life up to six weeks.
