Changes in Water Activity and Fatty Acid Composition of Dried Red Pepper during Post Irradiation Period

건고추의 감마선 조사 후 저장 중 수분활성과 지방산 조성의 변화

  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University) ;
  • Lee, Gee-Dong (Department of Traditional Fermented Food, Kyongbuk College of Science) ;
  • Byun, Myung-Woo (Korea Atomic Energy Research Institute) ;
  • Choi, Kang-Ju (Korea Ginseng and Tobacco Research Institute) ;
  • Kim, Hyun-Ku (Korea Food Research Institute)
  • Published : 1998.10.01


As a series of study on the hygienization and long-term storage of dried red pepper and red pepper powder using gamma irradiation, water activity and fatty acid composition were monitored for stored samples. In proximate composition of dried pepper, moisture contents were 21.75 % in pericarp and 9.30% in seed, and crude fats were 7.20% (fresh wt.) in pericap and 22.50% in seed, respectively. Proximate components were stable against irradiation up to 10 kGy. Moisture contents and water activity of packaged samples in PE (0.1mm)/polycloth (whole pepper) and in nylon $15\;{\mu}m/PE\;100\;{\mu}m$ (pepper powder) were not remarkably changed during storage for 9 months under room temperature $(3{\sim}30^{\circ}C,\;RH\;50{\circ}95%,\;whole\;pepper,\;powder)$ and low temperature $(5{\sim}10^{\circ}C,\;pepper\;powder)$, respectively. Fatty acids of dried red pepper were mainly composed of linoleic acid, oleic acid, palmitic acid and linolenic acid. Particularly higher composition of unsaturated fatty acids were observed in seed $(84{\sim}85%)$ than in pericarp $(73{\sim}76%)$, and which showed negligible changes during post irradiation period for 6 months.


dried red pepper;gamma irradiation;storage;water activity;fatty acid