MALAYSIAN GREEN CAPSICUM: GAMMA IRRADIATION EFFECTS

  • Syazwani Mohd Fadzil, Dr. School of Applied Physics, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600, Bangi,Selangor, Malaysia
  • Muhammad Muhaimin Hamzah School of Applied Physics, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600, Bangi,Selangor, Malaysia
  • Muhamad Samudi Yasir, Prof. Dr. School of Applied Physics, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600, Bangi,Selangor, Malaysia
  • Noor Liyana Mohd Nasir School of Applied Physics, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600, Bangi,Selangor, Malaysia
  • Mohd Idzat Idris, Dr. School of Applied Physics, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600, Bangi,Selangor, Malaysia
  • Irman Abdul Rahman, Assoc Prof. Dr. School of Applied Physics, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600, Bangi,Selangor, Malaysia
Keywords: capsicum, gamma irradiation, ascorbic acid

Abstract

ABSTRACT

Capsicum is an important agricultural crop, not only due to its economic interest, but it is also a rich source of ascorbic acid. As capsicum is susceptible to damage such as wilt, shrunken or crease and water loss that will reduce its’ qaauality, thus a thorough post-harvest management are needed. Capsicum have a short life span of 2-3 weeks at a temperature of 7.5 ° C after harvest. Various ways were done to extend capsicum shelf life which is by controlling the temperature during storage and proper handling. However, capsicum storage at temperature below 5°C can causing chilling injury. Therefore, capsicum need a new proper method of handling and technology to reduce post-harvest loss. Among introduced new technology is food irradiation using gamma rays. A harvest capsicum were cleaned and divided into 3 groups and irradiated with different doses of 0.00 kGy (control), 1.50 kGy and 2.25 kGy. Physical parameters (weight, colour, FAMA index, and wrinkle formation) and chemical (level of sugar and ascorbic acid) were analysed on 1st, 5th, 9th, 13th, 17th and 21st day of storage. As a result, the percentage of ascorbic acid and sugar content (Brix %) in capsicum (0.0 kGy) has a higher value than capsicum that have been irradiated. Colour changes of capsicum did not show significant differences in all capsicum. For weight loss, all capsicum decreased with storage time but the capsicum irradiated at 1.50 kGy had the slowest decline than others on 9th day to 21st day of storage. In conclusion, dose of 1.50 kGy is the optimum dose in extending capsicum shelf life for 4 days with small or no significant difference with the control.

 

ABSTRAK

Capsicum adalah tanaman pertanian yang penting, bukan sahaja kerana kepentingan ekonominya, tetapi ia juga merupakan sumber asid askorbik yang kaya. Oleh kerana capsicum terdedah kepada kerosakan seperti kelonggaran, kekuningan atau lipatan dan kehilangan air yang akan mengurangkan 'qaauality', maka pengurusan pasca panen yang menyeluruh diperlukan. Capsicum mempunyai jangka hayat pendek 2-3 minggu pada suhu 7.5 ° C selepas musim menuai. Pelbagai cara telah dilakukan untuk memanjangkan hayat likat capsicum iaitu dengan mengawal suhu semasa penyimpanan dan pengendalian yang betul. Walau bagaimanapun, penyimpanan limau pada suhu di bawah 5 ° C boleh menyebabkan kecederaan yang mengerikan. Oleh itu, capsicum memerlukan kaedah pengendalian dan teknologi baru untuk mengurangkan kehilangan pasca panen. Antara teknologi baru yang diperkenalkan ialah penyinaran makanan menggunakan sinar gamma. Capsicum penuaian dibersihkan dan dibahagikan kepada 3 kumpulan dan disiradi dengan dosis yang berbeza 0.00 kGy (kawalan), 1.50 kGy dan 2.25 kGy. Parameter fizikal (berat, warna, indeks FAMA, dan pembentukan kedutan) dan kimia (tahap gula dan asid askorbik) dianalisis pada hari pertama, ke-5, ke-9, ke-13, ke-17 dan penyimpanan. Hasilnya, peratusan asid askorbat dan kandungan gula (Brix%) dalam kapikum (0.0 kGy) mempunyai nilai yang lebih tinggi daripada capsicum yang telah disinari. Perubahan warna kapsul tidak menunjukkan perbezaan ketara dalam semua capsicum. Untuk penurunan berat badan, semua capsicum berkurangan dengan masa penyimpanan tetapi capsicum yang disinari pada 1.50 kGy mempunyai penurunan yang paling perlahan berbanding yang lain pada hari ke-9 hingga penyimpanan 21 hari. Kesimpulannya, dosis 1.50 kGy adalah dos optimum dalam memperluaskan hayat laptikum selama 4 hari dengan perbezaan kecil atau tiada perbezaan ketara dengan kawalan.

Author Biographies

Syazwani Mohd Fadzil, Dr., School of Applied Physics, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600, Bangi,Selangor, Malaysia

Senior Lecturer

Muhamad Samudi Yasir, Prof. Dr., School of Applied Physics, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600, Bangi,Selangor, Malaysia

Head of Programme

Mohd Idzat Idris, Dr., School of Applied Physics, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600, Bangi,Selangor, Malaysia

Senior Lecturer

Published
2018-06-30
How to Cite
Mohd Fadzil, S., Muhaimin Hamzah, M., Yasir, M. S., Mohd Nasir, N. L., Idris, M. I., & Abdul Rahman, I. (2018). MALAYSIAN GREEN CAPSICUM: GAMMA IRRADIATION EFFECTS. JOURNAL of NUCLEAR and Related TECHNOLOGIES, 15(1), 1-8. Retrieved from https://jnrtmns.net/index.php/jnrt/article/view/12
Section
Articles