Elaboração de picles fermentado a partir do maxixe (cucumis anguria)

Abstract

Gherkin (Cucumis anguria) is a vegetable originating from the African region, belonging to the Cucurbitaceae family and widely cultivated in the north and northeast regions of Brazil. In ambient conditions, the gherkin fruit shrivels and yellows quickly. Therefore, this work studied the behavior of gherkin subjected to the lactic fermentation process at a temperature of 18°C, to obtain pickles. The process was monitored by measuring pH, total acidity (% lactic acid) and soluble solids. The lactic fermentation process of vegetables prevents microbial contamination, promoting an increase in the shelf life of vegetables by reducing pH, as well as helping to improve sensory quality. Gherkin fermentation was investigated for 29 days, where the final pH value was 3.45. Likewise, the acidity expressed in % lactic acid was 0.75%. The results obtained through physical-chemical analyzes allowed us to verify that fermentation occurred normally, obtaining a product with desirable characteristics of a fermented food. It was also found that the preparation of fermented pickles proved to be a viable alternative for offering this vegetable, since the acidification process results in an increase in shelf life. Furthermore, it was proven that the preparation of the pickle resulted in a low production cost, as the raw materials involved in the process are accessible.