Improvement of shelf-life and microbiological quality of minimally processed refrigerated capsicum by gamma irradiation

• Published in: International journal of food sciences and nutrition 2004-06, Vol.55 (4), p.291-299
• Main Authors: Ramamurthy, M.S, Kamat, A, Kakatkar, A, Ghadge, N, Bhushan, B, Alur, M
• Format: Article
• Language: English
• Subjects: ascorbic acid; Ascorbic Acid - analysis; Bacteria - isolation & purification; Biological and medical sciences; Capsicum; Capsicum - chemistry; Capsicum - microbiology; carotenoids; Carotenoids - analysis; chlorophyll; Chlorophyll - analysis; coliform bacteria; Dose-Response Relationship, Radiation; Feeding. Feeding behavior; Food Irradiation; Food Microbiology; food nutrient losses; Food Preservation; food safety; food storage; fresh-cut foods; Fundamental and applied biological sciences. Psychology; gamma radiation; Gamma Rays; Listeria; molds (fungi); nutritive value; peppers; plate count; psychrotrophic bacteria; refrigeration; shelf life; storage temperature; storage time; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Yersinia
• ISSN: 0963-7486; 1465-3478
• DOI: 10.1080/09637480412331290503

Shelf-life, microbiological and chemical quality of minimally processed capsicum subjected to radiation doses of 1, 2 and 3 kGy followed by storage at 5°C and 10°C were evaluated. Irradiation at an optimal dose of 2 kGy reduced the initial bacterial population by 2-3 log cycles and eliminated the coliforms Listeria and Yersinia. Chemical analysis revealed that the initial contents of ascorbic acid (127.7 mg/100 g), carotenoid (110 μg/100 g) and chlorophyll (7.75 mg/g) were reduced marginally by 5-10% with increasing radiation dose. However, during subsequent storage, up to 4 weeks, the temperature-dependent losses in vitamin C and chlorophyll content of irradiated samples were less compared with non-irradiated samples. The total carotenoid content of capsicum irradiated and stored for up to 2 weeks at 10°C showed a similar trend. Thus, gamma irradiation at 2 kGy was found to improve both the hygienic quality and shelf-life without affecting the nutritional quality of minimally processed capsicum.