Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Effects of Irradiation and Fumigation on Physicochemical Properties of Red Pepper during Storage

감마선과 훈증처리가 건고추의 저장 중 이화학적 특성에 미치는 영향

  • Kim, Byeong-Keun (Department of Food Science & Technology, Kyungpook National University) ;
  • Kwon, Joong-Ho (Department of Food Science & Technology, Kyungpook National University)
  • Published : 2004.10.31
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Abstract

In order to study the quarantine and sanitization methods for dried red pepper, comparative effects of commercial fumigation (methyl bromide/MeBr, $phosphine gas/PH_{3}$ and gamma irradiation (5, 10 kGy) were investigated in terms of its physicochemical properties. There were no noticeable chances in pH and soluble solids among the untreated control, irradiated and fumigated samples soon after treatments, but some decrease was found in stored samples (especially soluble solid in fumigated samples) for 8 months under room temperature. Total sugar content was influenced by storage time rather than both treatments. Immediately after treatments, reducing sugar content was significantly reduced in the samples including pericarp when exposed to fumigants (p<0.05), while an apparent decrease was observed in the stored samples including seeds with negligible differences among treatment groups. The electron donating ability (EDA) of the extracts was high in the order of pericarp, whole pepper, powdered pepper and seeds, which was reduced during storage for 8 months particularly in the samples containing seeds. The EDA of irradiated samples during storage was equal to that of the control sample, whereas that of fumigated samples was relatively low (p<0.05).

Keywords

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