방사선 조사(5, 10 kGy)와 훈증처리된 건고추의 저장조건(실온,4, 8개월)에 따른 미생물학적, 수분함량, 기계적 색도 및 흡광특성에 미치는 영향을 검토하였다. 처리군별 미생물 농도에서 무처리 시료의 총세균은 분말 고추 , 통고추 수준이었고, 효모 및 곰팡이는 분말 고추 , 통고추 수준으로 통고추에 비해 분말 고추가 높은 미생물 농도를 나타내었다. 그러나 대장균군은 모든 시료에서 검출되지 않았다. 특히, 화학 훈증제는 살균 효과가 거의

Comparative effects between commercial fumigation (methyl bromide/MeBr, phosphine ) and gamma irradiation (5, 10 kGy) on dried red pepper were investigated in terms of it microbiological quality, moisture content Hunter's colors, and UV-visible spectra during storage for 8 months at mom temperature. The non-treated control samples showed total aerobic bacteria as in powdered state and in whole red repper. While yeasts and molds were in powdered pepper and in whole pepper, respectively. The effect of chemical fumigant on microbial decontamination was negligible, whereas irradiation at 5 kGy was proven to reduce the microbial populations by 2 to 3 log cycles that could improve the hygienic quality of powdered pepper. Moisture content of the samples showed no noticeable changes resulting 1mm irradiation or fumigation. Immediately after treatments, irradiation or fumigation reduced Hunter's lightness (L), redness (a), and yellowness (b) of the samples (p

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