AVALIAÇÃO DO EFEITO DE DIFERENTES LÍQUIDOS DE CARREAMENTO NA QUALIDADE DE CONSERVAS DE PIMENTA MALAGUETA (Capsicum frutescens) AO LONGO DO ARMAZENAMENTO

Abstract

Hot chilli peppers are of great importance in the fresh vegetable market in Brazil. They can be eaten fresh or processed in the form of sauce, jellies, spices and preserves, which gives it great potential as a raw material in agro-industries, constituting processed products. high added value. The aim of the present study is to evaluate the effect of different carrier fluids on the quality of canned pepper throughout storage. The experiment was carried out in a factorial scheme (3 x 3), with 3 treatments - T1- canned in water + sugar + salt, T2- canned in water + salt + citric acid and T3- water + acetic acid + sugar + salt; and 3 evaluation times at 30-day intervals (30, 60 and 90 days after canning), stored at room temperature. Peppers and canning liquids were subjected to physicochemical analyzes for ascorbic acid content, soluble solids, pH, titratable acidity, and color based on CIELAB and HUNTERLAB scales. There was no statistical difference between the treatments in the present study for pickled pepper for the ascorbic acid analyzes Lc, Hue °, Cromac, and there was interaction between the time and treatment factors for titratable acidity. Parameters that suffered significant changes equally, also for the carriage liquid, in addition to interactions for lightness and color intensity (Lc and Cromac). It can be concluded that citric acid is more efficient in maintaining color and physicochemical quality of the preserves.