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<p>Habanero pepper (<i>Capsicum chinense</i> L.) is highly susceptible to microbial contamination during processing and storage. This study evaluated the effects of gamma irradiation on the microbial safety, sensory quality, nutritional composition, and phytochemical stability of habanero pepper powder stored for 3 and 6&#xa0;months. Powdered samples were irradiated at 0–16&#xa0;kGy using a cobalt-60 source and analyzed through microbiological, sensory, proximate, and UV–Vis spectroscopic methods. Microbial load decreased significantly with increasing irradiation dose: 4–6&#xa0;kGy reduced counts to acceptable levels, and ≥ 8&#xa0;kGy achieved complete microbial inactivation throughout storage. Sensory evaluation showed no significant differences (<i>p</i> &lt; <i>0.05</i>) in overall acceptability between irradiated and control samples. Proximate composition remained largely unchanged, while UV–Vis spectra confirmed preservation of major phytochemical absorption bands. The findings demonstrate that gamma irradiation effectively enhances the microbial safety and shelf life of habanero pepper powder without compromising its sensory or nutritional quality.</p>

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Effects of gamma irradiation on the survival of pathogens and nutritional quality of Capsicum chinense L

  • 期刊论文

  • 发表日期：

    2026年7月30日

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  • Mikidadi Salehe Gurisha,
  • Pulapa Venkata Kanaka Rao,
  • Remigius Ambrose Kawala,
  • Stanley Ferdinand Mwanga,
  • Benard Samwel Mwankemwa,
  • Najat Kassim Mohammed

摘要

Habanero pepper (Capsicum chinense L.) is highly susceptible to microbial contamination during processing and storage. This study evaluated the effects of gamma irradiation on the microbial safety, sensory quality, nutritional composition, and phytochemical stability of habanero pepper powder stored for 3 and 6 months. Powdered samples were irradiated at 0–16 kGy using a cobalt-60 source and analyzed through microbiological, sensory, proximate, and UV–Vis spectroscopic methods. Microbial load decreased significantly with increasing irradiation dose: 4–6 kGy reduced counts to acceptable levels, and ≥ 8 kGy achieved complete microbial inactivation throughout storage. Sensory evaluation showed no significant differences (p < 0.05) in overall acceptability between irradiated and control samples. Proximate composition remained largely unchanged, while UV–Vis spectra confirmed preservation of major phytochemical absorption bands. The findings demonstrate that gamma irradiation effectively enhances the microbial safety and shelf life of habanero pepper powder without compromising its sensory or nutritional quality.