Standardization of gamma irradiation dose for selected microbial decontamination in red chilli samples of two different varieties

Abstract

Red chilli (Capsicum annuum) is belonged to the Solanaceae family and it is one of the most common, important spice cultivated and consumed all over the India. It is also known with different names such as chillies, chile, hot peppers, bell peppers, red peppers, pod peppers, cayenne peppers, paprika, pimento and capsicum in different parts of the world. Microbial decontamination is one of the major concerns worldwide due to a) lower shelf life and b) production of mycotoxin during storage period of the spice. The experiments were designed and conducted with the broad aim of reducing microbial load of dried red chilli of two different varieties using gamma irradiation treatment. Decimal reduction dose D10 values (radiation resistance) of the potentially pathogenic microorganisms: Aspergillus flavus, Aspergillus niger, Rhizopus fusarium sp isolated from chilli samples were 1.2, 1.1, 0.9 and 1.1 kGy, respectively. Complete decontamination was observed at the radiation dose of 7.5 kGy in the both varieties and forms of the dried chilli samples having different moisture content (8 to 14%).