Estudio de la aplicación de radiación gamma para extender la vida útil de pimiento (Capsicum annuum) entero y el efecto sobre sus compuestos bioactivos

Abstract

The pepper is a non-climateric vegetable and has has a wide range of varities. The color and shape have made it one of the most desirable vegetable by the consumer, also is characterized by being a rich source of vitamin C, carotenoids and phenolic compounds. The pepper have high nutritional values, also it presents greater risks decomposition, for this reason in this research the effect of gamma radiation in the shelf life of three varieties of pepper and content of the main bioactive compounds is studied. The first study was to determine the dose that preserves better the pepper. The results indicated that the best dose was 1 000 Gy. With the selected dose, the shelf life of irradiated and non-irradiated pepper was determined, finding that the irradiation was able to extend the life up to 4 weeks. It was also found that the radiation doses studied did not cause significant changes in the content of vitamin C, β-carotene and phenolic compounds in the three varieties of pepper. Finally a plant production of whole pepper was designed and its economic feasibility was analyzed.