The effect of gamma radiation intensity and time on storage and quality of capsicum (Capsicum annuum L)

Balouti Dehkordi, Majid; Rabiei, Gholamreza; Rabiei, Mohammad; Raisi, Morteza

doi:10.22034/iuvs.2023.1987227.1269

The effect of gamma radiation intensity and time on storage and quality of capsicum (Capsicum annuum L)

Document Type : Original Article

Authors

Majid Balouti Dehkordi ¹

Gholamreza Rabiei ²

Mohammad Rabiei ³

Morteza Raisi ⁴

¹ M.Sc., Department of Horticulture, Faculty of Agriculture, Shahrekord University, Shahrekord, Iran

² Assistant Professor, Department of Horticulture, Faculty of Agriculture, Shahrekord University, Shahrekord, Iran

³ Assistant Professor, Department of Plant Breeding and Biotechnology, Faculty of Agriculture, Shahrekord University, Shahrekord, Iran

⁴ Assistant Professor, Department of Physics, Faculty of Basic Sciences, Shahrekord University, Shahrekord, Iran

10.22034/iuvs.2023.1987227.1269

Abstract

Extended Abstract

Introduction: Nowadays, healthy and environmentally compatible methods are necessary for use in post-harvest technology of fruits and vegetables. Sweet bell pepper with the scientific name Capsicum annuum is one of the prominent vegetables of the solanaceae family. Sweet bell pepper is an important agricultural crop, which has received much attention not only because of its economic value, but also because of its natural colors, antioxidant compounds, and vitamins A, C, and E. Considering the importance of this plant in terms of antioxidant and vitamin C levels and the problems after harvesting bell pepper fruit including shriveling, loss of moisture and fungal contamination, the effect of gamma radiation on this product, the present research was conducted in order to investigate the characteristics The quality and life after harvesting of sweet pepper and the effect of gamma radiation on this product were done.
Materials and Methods: This research aims to investigate the effect of gamma radiation on the post-harvest life and quality of "Nirvin" sweet pepper in the red stage and during five weeks of keeping the fruits at a temperature of 7±1 degrees Celsius and a relative humidity of 85 to 90% was studied as a factorial package in a completely randomized design with three replications. The experimental treatments included gamma radiation at three levels (zero, 400 and 800 Gy) and storage time at five levels (the first week, the second week, the third week, the fourth week and the fifth week). The studied characteristics of sweet pepper including weight loss percentage, number of rotten fruit, anthocyanin, phenol, ascorbic acid, total acidity, titratable acidity and carotenoid were evaluated. Data were analyzed using SAS version 9.4 software and mean comparison was done through Duncan's multi-range test at a one percent probability level.
Results and Discussion: The results of this experiment showed that treatment with gamma rays, especially the dose of 800 Gy, increased total acidity (0.75), total carotenoid (2.61) and total phenol (0.75) and decreased anthocyanin (1.14). and ascorbic acid (2.27) times compared to the control treatment, but the dose of 400 grams, as opposed to 800 grams, had a very effective effect in reducing the microbial load and, as a result, reducing decay and reducing the weight and freshness of fruits. Since the appearance quality and quality attributes of agricultural products are the most obvious indicators for the consumer and marketability, therefore, any factor that slows down the aging rate and prevents the growth of decay factors will maintain the appearance and marketability of the product. Any deficiency in the quality characteristics and appearance of the products such as rotting, softness, discoloration, cracking, etc., causes a sharp decrease in the product's economic value and marketability. During the storage process and with the passage of time and the increase of this period, the quality characteristics of the products decrease, and with the increase of this period, the amount of ascorbic acid, anthocyanin, and the firmness of the fruit decreased, especially in the dose of 800 grams. The use of gamma rays was effective on the quality characteristics of bell peppers. Especially in the dose of 400 grams, which prevented the spread and spread of pathogens such as fungi, bacteria, and microbes, which effectively reduced decay and maintained the quality of the product, which resulted in marketability. and provide customer satisfaction. It should also be noted that the use of gamma rays can have negative effects in addition to positive effects, and the appropriate dose should be selected during different tests. Pathogens and softness and spoilage, which can be due to the destruction of pectin compounds in oxalate, therefore, the appropriate dose for different products and varieties is different and must be determined through different tests, and it still requires tests and More reviews should be done on different products
Conclusion: The results of this research showed that the use of gamma ray irradiation has a positive effect on the quality characteristics and life after harvesting of bell peppers. Since the treatment with gamma rays has a very good effect on maintaining freshness and freshness and eliminating pathogenic factors and almost preserves the nutritional properties of the product, and on the other hand, it is available nowadays and the cost is very low. In terms of economy, it imposes more on the producer or exporter of different products compared to other methods, so it is more suitable than other methods.

Keywords

Ascorbic acid

acidity

marketability

total phenol

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