Physicochemical characterization and volatile profile of Capsicum spp. and evaluation of macromorphological parameters of endophytic fungi associated with peppers grown in the Araguaína region

Abstract

Peppers (Capsicum spp.) have diversity in terms of size, shape, color, flavor, pungency and aroma, as they cover different chemical classes predominant in each variety. Because they have these specific characteristics, they are consumed in natura, in preserves, in jellies, chocolates, snacks, and used as raw material in the food industry in the form of condiments and dyes. Associated with peppers, there are endophytic fungi, which produce volatile compounds that act as attractants for pollinating insects and act as inhibitors of pathogenic insects and invertebrates. This work aimed to characterize the physicochemical parameters and volatile profile of Capsicum spp. peppers and their associated endophytic fungi. The experimental part of the work was carried out in the chromatography laboratory (LABCROM), Cimba unit, and in the microbiology laboratory, EMVZ unit of the Federal University of Northern Tocantins (UFNT), Araguaína campus. Capsicum fruits were harvested in the greenhouse, belonging to the agronomy course at Centro Universitário Tocantinense Presidente Antônio Carlos (UNITPAC) in Araguaína and in a private unit in Aragominas. Peppers of the genus Capsicum were analyzed according to their physicochemical characteristics (length, largest diameter, weight, pH, total titratable acidity (TTA), moisture and ash), volatile profile of Capsicum and its associated endophytic fungi. As a result, it was possible to affirm that the microorganisms associated with chili peppers (Capsicum frutescens) are endophytic fungi, which were grouped into ten morphotypes of filamentous fungi and two of yeast. The fruits of the genus Capsicum showed differences in terms of physicochemical properties and volatile profile.