ABSTRACT Pasilla chili is a representative ingredient in Mexican gastronomy. However, it faces problems due to microorganisms, especially deteriorative molds, that affect its quality during storage. This study aimed to evaluate the impact of microwave (MW) heating as postharvest treatment on the inactivation of Aspergillus flavus and physicochemical properties of this kind of dried chilis. MW heating time was 140 and 220 s for powers of 855 and 475 W, respectively, to achieve 60°C in 200 g of chilis. Dielectric properties and penetration depth were determined to design properly the treatment. Water activity, color parameters neither hardness were not affected by the MW treatments ( p > 0.05), while phenolics content and carotenoids increased in the MW‐treated chilis ( p < 0.05), being an advantage of the proposed methodology. Decrease in moisture and anthocyanin contents were registered ( p < 0.05); however, MW treated chilis accomplished with the Mexican standards for moisture (< 13.5%, w.b.). Microwave treatments has potential as postharvest control in Pasilla chilis, reducing in 4 log‐cycles population of A. flavus , maintaining their physicochemical properties and increasing biocompounds content. On the other hand, if chili seeds would be recovered and used for cultivation, germination for MW treatment at 855 W was good, but viability was negatively affected by the treatments.
Sánchez‐Castilla et al. (Fri,) studied this question.