Seed viability and functional properties of broccoli sprouts during germination and postharvest storage as affected by irradiation of seeds.

The viability of broccoli seeds and functional properties, such as ascorbic acid, carotenoid, chlorophyll, and total phenol contents, of broccoli sprouts grown from irradiated seeds were evaluated. The seeds were irradiated using electron beam and gamma ray at doses up to 8 kGy. High germination percentages (>90%) were observed in seeds irradiated at < or =4 kGy, but the yield ratio and sprout length decreased with increased irradiation dose.

Physicochemical and microbiological qualities of steamed and irradiated ground black pepper (Piper nigrum L.).

The effects of steam and irradiation treatments on the physicochemical properties (moisture content, pH, extractable yield, reducing sugar, soluble pigment, antioxidant activity, piperine, Hunter's color, and sensory attributes) and microbiological quality (total aerobic bacteria, coliforms, and yeasts and molds) of ground black pepper stored at refrigerated and room temperatures for 6 months were compared and evaluated. Irradiation resulted in a higher microbial reduction in pepper, with minimal effects on the proximate composition, functional components, color, and sensory attributes of the spice. Steamed peppers appeared darker, and a considerable decrease in the piperine content was observed after treatment and storage.