Application of gamma radiation associated with different temperatures for conservation of in natura pepper in natura

The quality of the pepper and the factors affecting its conservation, are still largely unknown, although its nutritional value, economic and social in Brazil and world is of great importance. Thus, the objective of this study was to extend the shelf-life of in natura Dedo-deMoca pepper for use of irradiation associated with storage temperature. For this purpose, freshly harvested fruits were selected, packaged, irradiated with doses of 0.00, 0. 25, 0.50, 0.75, 1.00, 1.25 and 1.50kGy, stored at 5°C and 25°C for 15 days and evaluated for their physical-chemical characteristics (soluble solids, pH, total titratable acid, ratio, color, weight loss and moisture) and visual (disease incidence, turgidity and color). Refrigeration was the factor that most contributed to maintaining the quality of peppers for a longer period. Irradiation doses of 1.25 and 1.50kGy and the temperature of 25°C, let the fruit susceptible to the onset of disease. Thus, irradiation alone was not able to extend the shelf-life of peppers, requiring the application of other conservation techniques.