Improvement of Hygienic Quality and Long-term Storage of Dried Red Pepper by Gamma Irradiation

감마선 조사에 의한 건고추의 위생화와 장기 안전저장

  • Byun, Myung-Woo (Department of Food Irradiation, Korea Atomic Energy Research Institute) ;
  • Yook, Hong-Sun (Department of Food and Nutrition, Chungnam National University) ;
  • Kwon, Joong-Ho (Department Food Science and Technology, Kyungpook National University) ;
  • Kim, Jung-Ok (Department of Home Economics, King Sejong University)
  • Published : 1996.06.30


Dried-red pepper, whole and powdered types, was subjected to a storage-study by investigation the effects of packaging methods (polycloth & polyethylene/polycloth, whole dried-red pepper; nylon/polyethylene-lam-inated film, red pepper powder), temperature (ambient, $5{\sim}10^{\circ}C$) and gamma irradiation doses (0-10 kGy). After 6 months storage in polyclith sack at ambient temperature, all whole dried-red pepper showed quality deterioration, such as weight change, insect infestation, discoloration and chemical changes, After 2 years storage in combined packaging with polyethylene/polycloth sack of 5-7.5 kGy irradiated whole dried-red pepper at ambient temperature, however, quality deterioration was not observed. Gamma-irradiated red pepper powder (7.5-10kGy) showed a good quality in hygienic, physicochemical and organoleptic evaluation after 2 years of storage at ambient temperature.