IMPROVING THE SHELF-LIFE OF NIGERIAN PEPPER VARIETIES VIA GAMMA IRRADIATION

Abstract

The shelf-life extension of two types of Nigerian pepper (Capsicum frutescens linn and Capsicum annuum linn) was determined after gamma irradiation from a Cobalt-60 Gamma Irradiator, Model Gamma

Cell 220. Capsicum frutescens linn “Atarodo, Hausa type” and “Atarodo, Ibadan local” were studied while Capsicum annuum linn “Sombo” was also studied within a period of fifty four days. The samples were irradiated with different gamma doses ranging from 0.5 – 4.0 kGy. The result obtained showed that, the shelflife extension of Capsicum frutescens linn “Atarodo Hausa type” is forty-two days, while that of Capsicum frutescens linn “Atarodo Ibadan local” is forty eight days while the shelf-life extension of Capsicum annuum linn “Sombo” is fifty–four days.  The optimum dose for the shelf-life extension of the pepper studied was 1.0 kGy.  The irradiation of these food composites has clearly revealed the merits of food preservation by irradiation through considerable shelf-life extension without degrading the quality of the food irradiated