Effect of γ-irradiation on the colour power of turmeric (Curcuma longa) and red chillies (Capsicum annum) during storage

Colour power of dry turmeric and three varieties of dry red chillies irradiated to doses of 0, 1, 5 and 10 kGy was estimated periodically during storage up to 1 year at ambient conditions, according to the American Spice Trade Association method. gamma-irradiation did not cause any significant change in the colour power values of both turmeric and red chilli varieties. However, significant (p less than or equal to 0.05) reduction in colour power values were observed for all the chilli varieties during storage though colour power values for turmeric remained unchanged on storage. (C) 1999 Published by Elsevier Science Ltd on behalf of the Canadian Institute of Food Science and Technology. All rights reserved.