Physical-chemistry characterization of chili peppers progenies grown in Paraipaba-CE

Abstract

As one of the most widely consumed spices in the world, cayenne is present at our table for over 500 years. The growing demand by domestic and foreign market for peppers caused the expansion of cultivated areas in several states. In addition to being consumed fresh, peppers supply the agricultural industry and can be processed and used in several product lines. This work of research aimed to evaluate the quality of fruits of the chili peppers (Capsicum frutescens L.), from different progenies, through of physical-chemistry characterization. The fruits used in the experiment were harvested from twenty source plants of the chili peppers proceeding from the town Paraipaba, CE. The following parameters were evaluated: soluble solids, total soluble sugars total, pH, titratable acidity, SS/AT ratio, vitamin C and total carotenoids. The experiment was carried out in a completely randomized design with eleven treatments and three replications. With regard to the evaluated attributes of quality, the soluble solids fruits content above of 12 °Brix, content of sugars (1,90 %), pH of 5,17, acidity and vitamin C above 0,33 % and 16,98 mg 100g-1, respectively. The general total carotenoids was 24,79 mg 100g-1 and SS/AT of 32,09, factor this of great importance for the industry. There is variation among progenies, for all the evaluated physical-chemistry characteristics.