Estudio comparativo de cultivares de repollo (Brassica oleracea L. var. capitata L.) con relación a la producción de repollo fermentado: carbohidratos solubles, acidez total, pH y tiempo de fermentación

Abstract

In a comparative study of twenty-three cabbage cultivars, regarding sauerkraut production under natural fermentative process, contents of soluble carbohydrates, total acidity as lactic acid, pH and fermentation time were determined. Through the results, it was verified that the levels of soluble carbohydrates varied as following: a) cabbage: fresh matter — 1.93% to 3.88% (mean of 2.65), dry matter — 19.33% to 48.38% (mean of 33-57%); b) sauerkraut: fresh matter -0.02% to 0.33% (mean of 0.11%), dry matter 0.25% to 3.03% (mean of 1.22% ); c) brine: 0.05% to 0.44% (mean of 0.18% ). The total acidity ranged from 0.99% to 1.74% (mean of 1.32% ), the pH from 3.60 to 4.00 (mean of 3.98), and the fermeritaton time corresponded to a period of 30.00 to 34.00 days (mean of 32.26 days). It was also verified with the results, that the manufactured sauerkrauts with all the cabbage cultivars were feasible to undergo lactic acid fermentation, regarding sauerkraut production.