Entraves do cultivo convencional e as potencialidades do cultivo orgânico do pimentão no Brasil

Abstract

RESUMOO pimentão está entre as dez hortaliças mais importantes em termos de valor econômico no Brasil, devido ao uso culinário e suas propriedades nutricionais, além de representar significativa importância na agricultura familiar, sobretudo por fazer a integração desta com a agroindústria. Entretanto, análises feitas pela ANVISA no pimentão desde 2001, demonstram altos índices de irregularidades nas amostras analisadas, sendo 84% ocasionados pela presença de agrotóxicos não autorizados para a cultura, utilizados para controlar doenças e insetos. Considerando a relevância destes dados, amplamente divulgados pela mídia e a demanda cada vez mais freqüente por hortaliças livres de resíduos sintéticos, o objetivo deste estudo é apresentar os entraves do cultivo convencional e ressaltar as potencialidades do cultivo orgânico do pimentão através do manejo agroecológico de doenças e insetos. A partir das informações reunidas neste trabalho, verifica-se que a produção orgânica do pimentão é uma prática viável, sendo imprescindível o aperfeiçoamento de novas tecnologias compatíveis a este tipo de produção, formuladas de acordo com a realidade e disponibilidade de recursos da propriedade agrícola familiar.Palavras-chave: agrotóxicos; sustentabilidade; Capsicum annuum L.; agricultura familiar; hortaliça. ABSTRACTThe pepper is among the ten most important vegetables in terms of economic value in Brazil, due to the culinary use and its nutritional properties, besides representing significant importance in family agriculture, mainly for integrating this with the agroindustry. However, analyzes carried out by ANVISA on peppers since 2001 show high levels of irregularities in the analyzed samples, 84% of which are caused by the presence of unauthorized pesticides used to control diseases and insects. Considering the relevance of these data, widely disseminated by the media and the increasingly frequent demand for synthetic residues free, the objective of this study is to highlight the obstacles of conventional cultivation and the potentialities of the organic cultivation of chili through the agroecological management of diseases and Insects. From the information gathered in this work, it is verified that the organic production of sweet pepper is a viable practice, and it is essential to improve new technologies compatible with this type of production, formulated according to the reality and availability of resources of the family farm.

Physical-chemical quality and bioactive compounds of red bell pepper, under soil cover and fertilization

“…Due to its versatility and nutritional properties, it can be commercialized in natura and integrated into agribusiness, making this crop one of the most consumed vegetables by the Brazilians. According to Moura et al (2013), the estimate is that the area cultivated with the genus Capsicum in Brazil is 5 thousand hectares annually, allowing an average production of 15 tons per hectare, thus resulting in employment and income for its producers (Trecha et al , 2017).…”

Physico-chemical characterization and kinetics of drying of organic yellow bell pepper (Capsicum annuum L.)

“…The green peppers are characterized by being harvested before reaching full maturity, presenting slight bitterness. The yellow and orange chilies have intermediate maturation, whereas the red chilies are harvested at full maturity, presenting sweet taste (Trecha et al, 2017).…”

“…The peppers are part of the gastronomy of several countries, and can be consumed in natura, in the preparation of salads or used industrially as raw material in the production of sauces, condiments, colorings or concentrated aromas (Bogusz Júnior et al, 2015). Besides the aroma, pungency and attractive color, the pepper pericarp has several nutrients that are beneficial to human health, such as calcium, phosphorus, iron, B vitamins, carotenoids and flavonoids that are substances associated with the prevention of diseases such as cancer (Lahbib et al, 2017;Trecha et al, 2017).…”