Food and Fermentation Industries >

2025 , Vol. 51 >Issue 14: 185 - 194

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040844

Effects of microwave irradiation pretreatment combined with different packaging conditions on storage quality of dried chili peppers

  • LI Xiaomao ,
  • WANG Rui ,
  • JI Ning ,
  • LEI Jiqing ,
  • LIU Bangdi ,
  • LIU Yan ,
  • ZHANG Nanxin ,
  • CAI Jihong ,
  • WANG Liqiao ,
  • ZHOU Huhai
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  • 1(College of Biological and Environmental Engineering, Guiyang University, Guiyang 550000, China)
    2(College of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550000, China)
    3(Institute of Planning and Design, Ministry of Agriculture and Rural Affairs, Beijing 100125, China)
    4(Zunyi Hongmanpo Agricultural Development Co.Ltd., Zunyi 563000, China)

Received date: 2024-08-24

  Revised date: 2024-09-23

  Online published: 2025-08-01

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Abstract

In this study, a constant temperature accelerated test was conducted to investigate the effects of microwave irradiation combined with different packaging materials [polypropylene (woven bags), polyamide (nylon bags), and packaging conditions (CO2-filled packaging)] on the quality changes of dried chili peppers stored for 90 days.Key quality parameters measured included color stability, shear strength, pH, water activity, rehydration capacity, volatile aromatic compounds, capsaicinoid content, and pungency.The findings demonstrated that low-temperature storage (4-6 ℃ with polypropylene packaging) was most effective in preserving color, notably maintaining higher redness values and limiting increases in hue angle (H°) by day 50.However, this method showed suboptimal results for other quality parameters.By day 90, samples treated with microwave irradiation exhibited superior overall quality, particularly those stored in the microwave + CO2 + nylon bag configuration, which achieved the best outcomes.Electronic nose analysis identified W1W (sulfides), W5S (nitrogen oxides), W2S (aromatic compounds), and W1S (alkanes) as key sensors for distinguishing the aroma profiles of the dried chili peppers.After 90 days, chili samples stored in woven bags had lower sensor response values compared to fresh samples, whereas those stored in nylon bags showed higher response values, indicating that woven bags were less effective in retaining volatile aromas.Nylon bags, by contrast, enhanced the concentration of these compounds, with the microwave+CO2+nylon bag combination yielding the highest levels of volatile aromatic compounds.Considering other critical factors such as capsaicinoid content, pungency, shear strength and pH, microwave + CO2 + nylon bag packaging emerged as the most effective method for preserving the overall quality of dried chili peppers.This approach showed promise as a viable alternative to conventional low-temperature storage methods.

Key words： microwave irradiation; packaging materials; packaging conditions; dried chili peppers; storage quality

Cite this article

LI Xiaomao , WANG Rui , JI Ning , LEI Jiqing , LIU Bangdi , LIU Yan , ZHANG Nanxin , CAI Jihong , WANG Liqiao , ZHOU Huhai . Effects of microwave irradiation pretreatment combined with different packaging conditions on storage quality of dried chili peppers[J]. Food and Fermentation Industries, 2025 , 51(14) : 185 -194 . DOI: 10.13995/j.cnki.11-1802/ts.040844

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