The effect of irradiation in the preservation of pink pepper (Schinus terebinthifolius Raddi)

详细信息	查看全文 | 推荐本文 |

• 作者：Adriana Ré ; gia Marques de Souza^a ; ^{adriana.souza@pesquisador.cnpq.br} ; Valter Arthur^b ; Danielle Pires Nogueira^a
• 关键词：Pepper ; Radiation ; Conservation
• 刊名：Radiation Physics and Chemistry
• 出版年：2012
• 期刊代码：68_0969806x
• 类别：ph
• 出版时间：August, 2012
• 卷：81
• 期：8
• 页码：1082-1083
• 文件大小：104 K

摘要

Pink peppers, also known as 鈥減imenta-rosa鈥?and 鈥?em>poivre rose鈥?/em>, are the fruit of Schinus terebinthifolius Raddi, a species of pepper cultivated in Brazil, and have great potential for the exploration of uses. In efforts to lengthen the shelf life of this pepper, the purpose of this study was to evaluate the effect of different doses of radiation on its physical composition and color. The pink pepper samples were irradiated with doses of 0, 0.2, 0.4, 0.8 and 1.6 kGy, and the moisture, ash and lipid contents, pH and color were analyzed. The moisture content, lipid content and pH analysis indicated effects due to the irradiation (p>0.05) in which the higher doses resulted in decreases in the attribute. In contrast, there were no significant differences for the ash analysis (p<0.05) among the studied doses. The color of the pink peppers were affected by the irradiation: the parameters a^{鈦?/sup> and b鈦?/sup> were the most affected by the intermediate doses (0.2 and 0.8 kGy), which induced their elevation, enhancing the reddish and yellowish colors. Based on the presented data, irradiation is as an alternative preservation process for pink peppers.}