NASCIMENTO, A. M.; http://lattes.cnpq.br/3304528491641877; NASCIMENTO, Ana Marinho do.
Resumo:
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.
