QUALIDADE FÍSICO-QUÍMICA DE PIMENTA DE CHEIRO NO ARMAZENAMENTO

Abstract

Capsicum chinense pepper, is classified as a very perishable fruit, this perishability is associated with the process of breathing the fruits after harvest, this oxidative process is able to trigger changes in the quality of the fruits that lead to important ripening changes and senescence, therefore, has a relatively short useful life. The aim of this study was to evaluate physical-chemical parameters of quality peppercorns during storage at different temperatures. Four accessions of sweet pepper cultivated in the Embrapa Hortaliças experimental field, these were collided and taken to the laboratory to the Embrapa Hortaliças Food Science and Technology Laboratory (LCTA). A completely randomized design (DIC) was adopted, defined in a factorial scheme (4 x 2 x 6) with 4 accesses, 2 storage temperatures and 6 times (0, 3, 6, 12 and 15 days) resulting in 8 treatments. The fruits were stored in the packaging in polystyrene trays, covered with plastic film (polyvinyl chloride - PVC). The fruits were submitted to physicochemical evaluations of loss of mass, firmness, soluble solids, dry matter and titratable acidity. The data were subjected to analysis of variance, non-parametric data were evaluated by the lsd and regression tests. The content of soluble solids was the characteristic that was most significantly influenced by the effect of decreasing temperature during storage. The use of refrigeration temperature (8 ° C) had a positive effect on the conservation of the useful life of green fruits of the four sweet pepper accessions studied.