In the Amazon there is a great region producer of vegetables with high potential for industrialization, but due to problems in the supply chain it has suffered losses of this raw material on a large scale. The objective of this study was to evaluate the quality, acceptability and feasibility of marketing of a product made with Amazon vegetables. The canned salad was made with pumpkin, cowpea, cassava, cucumber and peach palm, preceeding up the steps of cleaning, sanitizing, cutting and stripping. The chemical analysis, gross, net and drained weight, pH, vacuum, microbiological evaluation, sensory evaluation for flavor, appearance and texture and acceptability were performed. The canned salad pickle proved a safe product for consumption, given the current legislation and microbiological standards. There was no significant losses in nutritional constituents, and a canned salad with reduced calories (50.33 kcal 100g-1) and average protein content of 12.50 g 100g-1. The sensory characteristics and acceptability of pickle salad were similar to industrial product and is also a competitive product and viable for commercialization, enhancing the value of the local products.
horticultural products; thermic treatment; food preservation
