Effects of quarantine doses of e-beam irradiation on the physicochemical and sensory characteristics of paprika

전자선 검역처리선량이 파프리카의 품질 및 관능특성에 미치는 영향

  • Park, Yunji (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Jo, Yunhee (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Kwon, Joong-Ho (Food and Bio-industry Research Institute, Kyungpook National University)
  • 박윤지 (경북대학교 식품공학부) ;
  • 조윤희 (경북대학교 식품공학부) ;
  • 권중호 (경북대학교 식품생물산업연구소)
  • Received : 2016.09.24
  • Accepted : 2016.11.03
  • Published : 2017.04.30


The aim of this study was to evaluate the quality characteristics of fresh red paprika treated by electron-beam irradiation at quarantine doses. The initial microbial loads were low with $10^4$ and $10^2$ colony-forming units/g for total aerobic bacteria and coliform, respectively; however, a dose of 1 kGy resulted in load reduction of 1 log cycle. A dose level of more than 1 kGy caused significant decreases in the hardness and carotenoid content parameters. An applied dose level of less than 2 kGy did not affect vitamin C content; however, a decrease of 87-90% was observed after 40-day storage. Samples treated with 2 kGy showed significantly lower acceptance compared to the control, with lower sensory evaluation scores for color and texture. Therefore, e-beam irradiation at dose range of 0.4 and 1 kGy was found to be appropriate for quarantine applications for microbiological control and quality maintenance of paprika.


Supported by : 한국연구재단


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