Aprovechamiento de fresa (Fragaria sp.) de calidad no comercial para el desarrollo de una lámina de fruta

Abstract

Ecuador is recognized for its diverse fruit biodiversity and confronts the challenge of managing seasonal fruit overproduction. The issue of fruit waste in the supply and consumption chain has a significant socio-environmental impact that affects the population. This study focused on the revaluation of discarded fruit as an alternative to mitigate fruit waste. From this discarded material, sheets with excellent sensory and nutritional characteristics were obtained through convection drying at various temperatures. Through an analysis of variance, it was determined that the optimal combination of temperature and time for drying was 50 degrees Celsius for 8 hours. This innovative product demonstrates considerable potential for the food industry, offering a nutritious and sustainable alternative. The production of dehydrated strawberry slices from non-commercial fruits represents a viable solution to reduce food waste and generate added value. The production chain should scale up production and investigate novel applications for strawberry slices in the food industry.