Caracterização morfoagronômica e físico-química de pimentas em Roraima

Borges, Karla Morais; Vilarinho, Lucianne Braga Oliveira; Filho, Antônio Alves Melo; Morais, Bruna Santana; Rodrigues, Raimunda Nonata Silva

doi:10.18227/1982-8470ragro.v9i3.2766

Cited by 9 publications

(14 citation statements)

References 14 publications

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“…For the acidity value, Borges et al (2015) verified a value of 0.156% for the Capsicum spp., which is lower than the results verified in this research. According to Reis et al (2015b), the lower the content of titratable acidity in the fruit, the better is its conservation status, which directly reflects in the quality of a final product for consumption.…”

Section: Resultsmentioning

confidence: 87%

Prediction of Mathematical Models of the Drying Kinetics and Physicochemical Quality of the Chili Pepper

Silva¹,

Matos²,

Silva³

et al. 2018

JAS

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The present work had as objective to determine the kinetics of drying of the chili pepper, to adjust different mathematical models to the experimental values as a function of the water content and to characterize the same in it’s in natura form and after the drying in the temperatures of 60, 70 and 80 °C. The samples were weighted periodically until reaching the equilibrium. The mathematical models of Wang and Singh, Henderson and Pabis, Newton, Page and Thompson were adjusted to the experimental data. The best adjustment was determined in relation to the highest values of the coefficient of determination (R2) and Mean Square Deviation (MSD). The obtained results showed that the drying of the pepper is influenced by the temperature of the drying air. It is concluded that the model of Henderson and Pabis was the one that best fit to the experimental data. The increase of the drying temperature promoted a reduction in the time required for the peppers to reach the moisture of the hygroscopic balance. The parameters of acidity, lipids and proteins remained close at the different drying temperatures used, however higher when compared to the samples in natura. It can be noticed that ashes and vitamin C have suffered considerable decrease as the temperature increased, as a result of the chemical transformations that occurred in the peppers due to heat exposure and loss of moisture.

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Section: Resultsmentioning

confidence: 87%

Prediction of Mathematical Models of the Drying Kinetics and Physicochemical Quality of the Chili Pepper

Silva¹,

Matos²,

Silva³

et al. 2018

JAS

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show abstract

“…Rêgo et al (2011) reported titratable acidity value of 0.68% in fruits of C. baccatum, much higher than the values found in this study. Evaluating species of Capsicum spp., Borges et al (2015) obtained an average of 0.364% for titratable acidity. According to Reis et al (2015), the lower the titratable acidity in the fruit, the better its conservation status, which directly reflects the quality of a final product for consumption.…”

Section: Resultsmentioning

confidence: 95%

Non-parametric indexes in selecting hybrids of chili pepper

et al. 2018

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On Solanaceae, the use of hybrids in seed market has been consolidated in recent decades, especially for sweet pepper and tomato crops. However, other crops such as chili peppers (Capsicum spp.) are still neglected by breeding programs which aim to obtain hybrids. The objectives of this work were to evaluate experimental chili pepper hybrids dedo-de-moça (C. baccatum var. pendulum) in relation to production and quality of fruits in two growing seasons and to compare non-parametric selection indexes based on these aspects. Eight chili pepper genotypes were evaluated, being three experimental hybrids (HP03, HP04 and HP08), three lineages (PIM01, PIM02 and PIM03) and two commercial cultivars as controls (‘BRS Mari’ and ‘Ibirajá’), under field conditions in two growing seasons (autumn/winter and spring/summer) in the municipality of Campos dos Goytacazes, Rio de Janeiro state, Brazil. The number of days to flowering, number of fruits per plant, average fruit mass, fruit length, fruit diameter, yield, fruit dry mass, titratable acidity, ascorbic acid and soluble solids content were evaluated. A highly significant difference among genotypes for all evaluated parameters was obtained. Significant interaction was observed for genotypes x growing seasons only for fruit length, fruit dry mass and ascorbic acid content, considering the last two ones of a complex nature. Chili pepper hybrids tested had a constant performance in the two growing seasons based on agronomic and physicochemical characteristics. By the selection indexes used, the superiority of the hybrid HP03 in relation to the other evaluated genotypes was verified. In addition to the evaluated agronomic and physicochemical parameters, this hybrid stands out for having a differentiated and innovative shape of chili pepper, since no such hybrid has been found in the Brazilian market until then. Mulamba & Mock and Genotype-Ideotype selection indexes were concordant in the selection of the three best genotypes.

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“…Tabela 1 Concentração de sólidos solúveis totais (SST -%), acidez total titulável (ATT -g ácido cítrico.100g -1 ), ratio (SST/ATT), açúcares redutores (AR -%), lipídios totais (%), cinzas (%), umidade (%) e pH, no fruto fresco e na conserva de pimenta malagueta (Capsicum frutescens) à temperatura ambiente durante armazenamento de 180 dias. Os valores de acidez total titulável no fruto fresco também foi similar aos encontrado por Borges et al (2015), que mostraram resultados variando entre 0,16g ácido cítrico.100 g -1 (Capsicum spp.) e 0,56g ácido cítrico.100 g -1 (C. chinense).…”

Section: Resultsunclassified

“…SegundoReis et al (2015), o baixo teor de acidez titulável no fruto significa um melhor estado de conservação, refletindo diretamente na qualidade do produto final.A relação SST/ATT indica o grau de equilíbrio entre o teor de açúcares e ácidos orgânicos no fruto. O fruto fresco apresentou valor de ratio semelhante aos encontrados porBorges et al (2015), que dentre as pimentas estudadas, os valores da relação SST/ATT variaram de 19,35 (C. annuum) a 51,28 (Capsicum spp), sendo 20,43 para a pimenta C. frutescens L. Quando comparado com as conservas o ratio apresentou maior valor (p<0,05) nos últimos períodos (150 e 180) de estudo de estabilidade em relação ao fruto fresco. Isso provavelmente deve-se ao teor de sólidos solúveis totais (SST) elevado e a baixa acidez total titulável (ATT), que resultam em um ratio elevado (SST/ATT)(REIS et al2015).A concentração de açúcares redutores no fruto de pimenta foi superior ao encontrado porNascimento et al (2018) em Capsicum annuum L (pimentão) in natura (2,8%).…”

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