Características físicas, químicas e bioquímicas do pimentão verde in natura e desidratado.

Abstract

The bela pepper is a vegetable of great economic importance and dehydration would be an alternative method of conservation. Thus, the study aimed to analyze physical, chemical and biochemical green pepper fresh and dehydrated. The experiment was conducted as a completely randomized design with two treatments (bela pepper fresh and dehydrated) and ave replications. Analyzed characteristics such as moisture. ash, soluble solids, pH, water activity, ascorbic acid, acidity, fat, protein, total and reducing sugars. chlorophyll, carotenoids, anthocyanins, flavonoids and phenolic compounds. Bela peppers /n natura initiated senescence from the eighth day of storage. The total income of dehydration was 3,08% in 12 kg of green peppers. The loss of water occurring during the drying process increased the concentration of chemical and biochemical components of the dry mass of the green bela pepper, especially ascorbic acid, sugars, proteins, pigments and phenolic compounds. The increase in nutrients favored the completion of drying, as an alternative during the harvest period, to enjoy the great productions.