Estudio de la aplicación de radiación gamma sobre la calidad de tres variedades de pimiento (Capsicum annuum) mínimamente procesado

Abstract

Bell peppers of three varieties were processed and packed. First the doses between 0 - 750 Gy were evaluated with the most radiosensitive variety. Subsequently, the effect of the combination of irradiation and type of packaging on the quality of cut bell peppers was monitored for 12 days at 5 ° C and 90% of RH. Finally, the quality of the bell peppers mixture was evaluated under the best conditions. The measured variables were: physical-chemical parameters, visual, sensory and microbiological quality and CO2 generation inside the packaging. Additionally, the content of phenolic compounds was determined by spectrophotometry and vitamin C and carotenoids by liquid chromatography at the 0 and 12 days of storage for each variety and the mixture. As a result, it was determined that the dose of 250 Gy and the combination with the PET tray helped to maintain the quality of the three varieties and the mixture, keeping the characteristics of quality up to 12 days of storage. Regarding the bioactive compounds content, there was an increase of phenolic compounds in the green and red varieties and the mixture and a decrease in vitamin C and carotenoid content in the three bell pepper varieties and the mix.