Reference

Effect of gamma irradiation on the sterilization of red pepper powder

Effect of gamma irradiation on the sterilization of red pepper powder. Kwon, Joong Ho; Byun, Myung Woo; Cho, Han Ok (Korea Adv. Energy Res. Inst., S. Korea). Han'guk Yongyang Siklyong Hakhoechi, 13(2), 188-92 (Korean) 1984. CODEN: HYSHDL. ISSN: 0253-3154. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Section cross-reference(s): 8 The hygienic status of com. red pepper powder, one sample directly prepd. from raw red pepper which was purchased at market and a com. red pepper powder, was studied by detg. microbial contamination, the effect of irradn. for sterilization, and physicochem. changes during 3 mo of storage.. Total bacterial counts of com. red pepper powders were 3.83 to 6.68 ′ 106/g and coliforms were present in some products. Bacteria and coliforms were removed by 9 kGy and 3 kGy irradn., resp., and no microorganisms reappeared in ￡ 3 mo of storage at room temp. Chem. components, such as moisture and total and reducing sugars, were slightly decreased during the storage period. The contents of capsanthin [465-42-9] and capsaicin [404-86-4] were affected by high dose irradn. but the difference between unirradiated and irradiated spicesdiminished during storage.

Carotenoids from Capsicum annuum fruits: changes during ripening and storage

Carotenoids from Capsicum annuum fruits: changes during ripening and storage. Candela, M. E.; Lopez, M.; Sabater, F. (Fac. Sci., Univ. Murcia, Spain). Biol. Plant., 26(6), 410-14 (English) 1984. CODEN: BPABAJ. ISSN: 0006-3134. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Contents of individual carotenoids in the fruits of Ramillete cultivar of C. annuum changed during ripening of recently harvested fruits or fruits stored 15 days in a dark and cool room. b-Carotene [7235-40-7] and b-cryptoxanthin [472-70-8] contents rose to a max. and then declined, while the contents of other carotenoids rose to a rather steady level. Capsanthin [465-42-9] was the main carotenoid which together with capsorubin [470-38-2] were responsible for the ripening color.