Efecto del cloruro de sodio y dos líquidos de cobertura en la conservación química del pimiento (Capsicum Annuum L.)

This research was conducted with the objective of establishing the optimum concentration of sodium chloride and two packing media (acetic acid and olive oil) to extend the life of the pepper, subjecting it to the conservation process can fit the standard Ecuador (INEN 405). Design was used in two-factor completely randomized with three replications under AxB. Factors in the study were: A. The packing medium (5% vinegar acetic acid and olive oil) and B. Percent Sodium (1% and 2%) chloride. As experimental unit used green pepper 1134g California. Physical and qualitative at 30 and 60 days of storage characteristics were assessed; parameters such as acidity, pH, moisture, protein, fiber and vitamin C. Using the AOAC (Association of Official Analytical Chemists) methods. The results showed that treatment T2, corresponding to (vinegar to 5% acetic acid, 2% sodium chloride). It allowed better preserve the characteristics of pepper, as results showing pH = 4,477%; Acidity = 4.50%; protein = 1.667%; moisture = 94.030%; fiber = 1.477% and vitamin C = 113,667mg. And as for the analysis of microbiological parameters (Escherichia coli, fungi and yeasts) T2 also proved to be the best as there was absence. Thus it is concluded that this treatment was stable for a longer time compared to the other treatments and it is possible to retain the characteristics of a vegetable in acidic media.

• Main Author: Río Zambrano, Dany (author)
• Format: bachelorThesis
• Language: spa
• Published: 2014
• Subjects: Conserva; Pimiento; Líquido de cobertura; Cloruro de sodio; acidez titulable
• Online Access: http://repositorio.espam.edu.ec/handle/42000/436