Cambios en las características físico-químicas de pseudofrutos de Merey (Anacardium occidentale L) y frutos de ají dulce (Capsicum chinense Jacq) mediante la deshidratación

Studies regarding postharvest management of vegetables and fruits are scarce at the Eastern part of Venezuela, where the produces are sold generally fresh, since the farmers ignore about proper techniques to increase both shelf life and value.An experiment was conducted to evaluate the physical and chemical properties of both fresh and dehydrated fruits and apples of sweet pepper (Capsicum chinense) and cashew (Anacardium occidentale L) respectively.These are plant species with a high economical importance at Eastern Venezuela, where they are greatly used for both cuisine and dessert purposes.Cashew apples were cut in small pieces 3 mm long and dehydrated at 65°C for 24 h while the sweet pepper fruits were cut in half to be dehydrated at 60°C for 24 h.Results of the four samples taken showed that the weight loss was around 87% from the original weight, with a weight yield above 10%.Soluble solids content increased in average around seven times with respect to the fresh value.pH values did not show differences between fresh and dehydrated samples, staying between 4,6 and 4,8.Acidity, shown as Citric acid, was equal to 0,49/100g and 0,85/100g for dehydrated fruits of sweet pepper and cashew apples respectively.Vitamin C, shown as Ascorbic acid, was greatly reduced; however, the final values obtained for both cashew (126mg/100g) and sweet pepper (104mg/100g) were between an adequate range for both dehydrated samples.These results showed the possibility of diversify the fresh produce of both plant species, while keeping the fruit and apples physical and chemical quality.