Luiz Cláudio Kehdi Guimarães, Osvaldo Ramos de Oliveira, Julia Mayumi Pereira Fuzinaga, Vinicius Eduardo Farias Silva, Gabriela de Oliveira Silva, Kemylle Rodrigues Faria and Edvande Xavier dos Santos Filho
Pepper reflects the ethnic diversity and richness of Brazil's food traditions. The Capsicum chinense species, cultivated by small producers, generates jobs and contributes to the economy of family farmers. In this context, this study aimed to perform the biometric and physicochemical characterization of Capsicum chinense commercialized in the interior of Goiás, Brazil. Fifty intact and ripe fruits were collected in São Luís de Montes Belos, Goiás, in October and November 2023, sanitized, and sent for analysis of weight and diameters, as well as moisture, ash, lipids, soluble solids, total sugars, and titratable acidity. Significant variations (p<0.05) in length, diameter, and weight were found, with fruit length showing the greatest variability. Nevertheless, diameters were more consistent, indicating a degree of uniformity that may influence market appeal. The fruits exhibited low total titratable acidity and moderate soluble solids content, resulting in a balanced flavor profile. Total sugars and ash content were also relatively consistent, while the high moisture and low lipid content reflected the fruits' fresh and low-fat nature. Overall, the findings align with previous studies, highlighting the stability in the nutritional and physical properties of Capsicum chinense commercialized in the interior of Goiás, which could enhance their commercial and culinary potential.
Pages: 88-91 | 101 Views 46 Downloads