FOOD SCIENCE AND TECHNOLOGY, cilt.38, ss.363-368, 2018 (SCI İndekslerine Giren Dergi)
The current study demonstrates that the ultraviolet-B (UV-B) irradiation not only helps in improvement of the red color of the peppers but also reduces their rate of decay. The Capia peppers were harvested at their full red ripe stage and subjected to the UV-B treatment at doses 4.46 kJ m(-2) (UV-B 15) and 8.93 kJ m(-2) (UV-B 30). Post irradiation, the peppers were packaged and stored at 5 +/- 1 degrees C temperature with 90-95% RH for 49 days. The UV-B treated group showed lower L* values, but higher a* and h degrees values as compared to the control group. Therefore, it was found that both the doses of UV-B radiations could enhance the quality of red color of the peppers. However, the lower dose (4.46 kJ m(-2)) was found to be optimal for reducing the decay rate of the peppers. The UV-B 30 peppers showed highest respiration rate, electrolyte leakage, total soluble solids, and the amount of weight loss.