Microbiological and physicochemical evaluation of Biquinho-type peppers from different markets

Abstract

Given that storage conditions can affect the composition and commercial viability of peppers, this study aimed to evaluate the quality of Biquinho peppers sold in four establishments in Southeastern Brazil. Analyses were performed to assess firmness, color, pH, soluble solids, titratable acidity, moisture, total phenolics, antioxidant activity, water activity, and microbiological quality of the peppers. The levels of the compounds analyzed in the Biquinho peppers varied according to the sampling location. The peppers from market ‘A’ presented the best antioxidant, phenolics and soluble solids levels. The peppers presented microbiological contamination, emphasizing the importance of care in handling the fruits.