Evaluación de cera, y atmósferas controladas en la conservación del fruto de fresa (Fragaria vesca)

Abstract

The purpose of this research was to evaluate the type of wax and atmospheres under controlled conditions on the preservation of strawberry fruit (Fragaria vesca), at room temperature, in order to determine a treatment that contributes to extend the shelf life of the strawberry, being this one of the fruits with the highest demand in the province of Tungurahua and contributing to the economy of several families. Therefore, the work was carried out with a randomised block experimental design, with a 3x2+2 factorial arrangement and 3 replications; the results showed that the treatments and the control in a sheath with Frutiver wax and vacuum-sealed atmosphere for the variable days on the perch lasted 11 days. For the weight variable, no loss was recorded at 5 and 10 days. In the fruit hardness variable, the control treatment in the sheath was the one that best preserved the hardness of the fruit with an average of 0.49 kg/cm2; in the total soluble solids variable, the control in the tub and the control in the sheath obtained the highest values with an average of 8.93 and 8.50 °Brix, being in an average value in relation to the ranges of Table (3). For the hydrogen potential variable, the control in the sheath obtained the best pH at 5 and 10 days with averages of 3.51 and 3.73 respectively, therefore, it is an optimal value since the strawberry is classified as an acid fruit. Thus, treatment S1D2 presented the highest percentage of healthy fruit, reaching up to 90%. On the other hand, the presence of Rhizopus sp and an adult of Trips was recorded.