Different pre-cleaning times and types of packages in the conservation of chili pepper (Capsicum chinense Jacq)
DOI:
https://doi.org/10.33448/rsd-v9i11.8964Keywords:
Storage; Durability; Peppers and fruit cleaning.Abstract
With the importance that pepper has in the Northeast region of Pará, there was a need to study improvements in the storage of the fruits of the sweet pepper (Capsicum chinense Jacq). Thus, the objective was to evaluate which pre-cleaning time of the fruits, with a solution of hypochlorite dissolved in water, has the best sanitizing action to increase storage durability, as well as to evaluate which packaging, among the chosen ones, has the best response in time to store and better preserve the organoleptic qualities of their fruits. A completely randomized design was used with five replications, a 2x6x2 factorial arrangement, with two cultivars, six immersion times (0 (control), 2, 4, 6, 8 and 10 minutes) in a 2% hypochlorite solution and two packaging forms (trays covered with PVC film and polyethylene bags). The storage took place in an environment with a temperature of 20 ° C ± 2ºC and a relative humidity of 60% ± 5%, for 20 days. The results were standardized and submitted to analysis of variance at 5% and averages test by the Tukey method at 5% probability, using the IBM SPSS Software. It was observed that an immersion of more than 10 minutes ensures better health of the fruits and that trays coated with PVC film offer better condition for the fruits of C. chinense, despite suffering greater weight loss, but better preserving the organoleptic qualities, and there was no significant difference when comparing the two varieties of peppers, however the yellow ones showed less weight loss.
References
Braga, L. M., Pimenta, C. M & Vieira, J. G. V (2008). Gestão de armazenagem em um supermercado de pequeno porte. Revista P&D em Engenharia de Produção, 8 (27), 57-77. Retrieved from www.revista-ped.unifei.edu.br
Chitarra, M. I. F., & Chitarra, A. B. (2005). Pós-colheita de frutos e hortaliças: fisiologia e manuseio. Minas Gerais: Rev. e ampl. Lavras. Recuperado de https://www.pldlivros.com.br/ MaisProduto.asp?Produto=300
Dobray, E., & Varsanyi, J (1974). Experiments on short-term storage of horticultural products by using plastic films treated with various methods. In: Plastics in Agriculture: Proceedings of the International Colloquium. Proceedings... Budapest: Ministry of Agriculture and Food, p. 650-659. Retrieved from https://agris.fao.org/agrissearch/search.do?recordID=US2013 03011344
Ferraz, R. M., Ragassi, C. F., Heinrich, A. G., Lima, M. F., Peixoto, J. R., Reifschneider F. J. B (2016). Caracterização morfoagronômica preliminar de acessos de pimentas cumari. Horticultura Brasileira (3) 34, 498-506. doi.org/10.1590/s0102-053620160408
Heinrich, A. G, Ferraz, R. M, Ragassi, C. F & Reifschneider, F. J. B (2015). Caracterização e avaliação de progênies autofecundadas de pimenta biquinho salmão. Horticultura Brasileira 5 (33), 465-470. doi.org/10.1590/S0102-053620150000400010.
Henrique, C. M., & Cereda, M. P (1999). Utilização de biofilmes na conservação pós-colheita de morango (Fragaria Ananassa Duch) cv IAC Campinas. Ciência e Tecnologia de Alimentos, 2 (19), 231-233. doi.org/10.1590/S0101-20611999000200014.
Henz, G. P (2004). Perspectivas e potencialidades do mercado de pimentas. Anais do I Encontro Nacional de Agronegócio de Pimentas. Brasília: Embrapa Hortaliças,1-8. Recuperado de http://www.bdpa.cnptia.embrapa.br/consulta/busca?b=pc&id=777217
Medina, P. V. L (1984, Julho). Alguns aspectos da fisiologia pós colheita e a qualidade dos produtos perecíveis. Anais do congresso brasileiro de olericultura, São Paulo, Jabotibacal, Brasil, 24. Recuperado de http://www.abhorticultura.com.br/cbo.html
Miranda, T. G. (2014). Caracterização físico-química de genótipos de pimentas (Capsicum chinense e Capsicum annuum) (Dissertação de mestrado). Programa de Pós-Graduação em Produção Vegetal, Universidade Federal dos Vales do Jequitinhonha e Mucuri, Diamantina.
Moretti, C. L. (2007). Manual de processamento mínimo de frutas e hortaliças. Brasilia: Alice Embrapa. Recuperado de https://acervodigital.ufpr.br
Neto, N. L. (2004). Dicionário gastronômico: pimentas com suas receitas. São Paulo: Boccato.
Reifschneider, F. J. B. (2000). Capsicum: pimentas e pimentões no Brasil. Brasilia: Embrapa Comunicação para Transferência de Tecnologia. Recuperado de https://biblioteca.incaper.es.gov.br
Ricarte, M. P. R., et al (2008). Avaliação do desperdício de alimentos em uma unidade de alimentação e nutrição institucional em Fortaleza-CE. Saber científico, 1(1), 159-175. Retrieved from http://revista.saolucas.edu.br/index.php/resc/article/viewFile/10/ED110
Santos, M. H. R. et al (2010, Maio). Segurança alimentar na manipulação doméstica, abordagem física, química e biológica. Anais do 3º Simpósio de Segurança Alimentar, Florianópolis, Santa Catarina, Brasil. Recuperado de http://www.ufrgs.br/sbctars-eventos/ssa7/
Silva, S. P., Viégas, I. J. M., Okumura, R. S., Silva, D. A. S., Galvão, J. R., da Silva Júnior, M. L., de Araújo, F. R. R., Mera, W. Y. W. L., & da Silva, A. O. (2018). Growth and Micronutrients Contents of Smell Pepper (Capsicum chinense Jac.) Submitted to Organic Fertilizer. Journal of Agricultural Science, 10 (11), 425-435. DOI: 10.5539/jas.v10n11p425
Zancanaro, R. D. (2008). Pimentas: tipos, utilização na culinária e funções no organismo. Monografia (Especialização em Gastronomia e Saúde). Universidade de Brasilia.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2020 André Hideyoshi Afonso Tanaka; Willian Yuki Watanabe de Lima Mera; Aline Oliveira da Silva; Alasse Oliveira da Silva; Diocléa Almeida Seabra Silva; Ismael de Jesus Matos Viégas
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
