The chili is harvested in hot season

thus it may be large in number of bacterium contamination and liable to be molded in storage; and difficult to be kept in powder form. However

by irradiating the chili powder with Co-

γ

ray to 5 kGy within a proper package

total number of bacteria will drop by a factor of 10

4

and coliflora bacillus less than 30. Its colour

fragrance

taste and appearance are not affected for one year after irradiation if the package is good.