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Food Science and Technology

Print version ISSN 0101-2061On-line version ISSN 1678-457X


RINALDI, Maria Madalena; SANDRI, Delvio; RIBEIRO, Michelle de Oliveira  and  AMARAL, Adriana Garcia do. Physico-chemical and nutritional characteristics of bell pepper produced in the field and through a hydroponic production system. Ciênc. Tecnol. Aliment. [online]. 2008, vol.28, n.3, pp.558-563. ISSN 0101-2061.

The objective of this work was to evaluate the physicochemical characteristics and proximate composition of bell pepper cultivars stored in natural ambient conditions (temperature of 21 ± 2 °C and relative humidity of 70 ± 5%). The experiment was carried out using a completely randomized design, with four types of bell peppers (Paloma and Impacto produced through a hydroponic production system; Paloma and Magali produced in the field) and six analysis periods, with three repetitions. The cultivars Paloma produced in the field and hydroponic Impacto presented the greatest mass. The highest moisture and lowest crude fiber contents were obtained for Paloma cultivar, and the highest protein and carbohydrate contents, for Magali cultivar. Soluble solids were higher in Magali produced in the field. Moisture was not influenced by the treatments (field or hydroponic) and storage. During the 12 days of storage, all treatments presented high values of vitamin C, being higher in hydroponic Impacto and lower in Magali from the field. Mass loss reached 14.11% at 12 days of storage, which was considered the limiting period for bell pepper storage. Paloma and Impacto cultivars can be recommended for cultivation.

Keywords : Capsicum annuum L.; centesimal composition; storage; shelf life.

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