Estudio de la aplicación de un recubrimiento comestible sobre el tiempo de vida útil de la mora de castilla (rubus glaucus)

Abstract

The Castilla blackberry is a fruit crop and higher demand for the province of Tungurahua, due to their high perishability cause large post-harvest losses. The aim of the research was to study the effect of applying an edible coating on the quality and preservation of fruits of blackberry (Rubus glaucus), ready for consumption, in order to increase the lifetime. We worked with blackberries from the parish of Santa Lucia-Canton Tisaleo. A central composite design was proposed to determine the concentrations of gelatin and exposures. The fruits were selected according to size, shape, uniform color and distributed in batches of 50 fruits for each treatment, washing processes, disinfection were applied by irradiation shortwave UV-C for 7.5 minutes at a distance from the lamp 40 cm to reduce the microbial load. Thereafter the edible coating is applied by dipping and drying techniques at 20 Celsius degree for 40 minutes. According to the proposed 10 design treatments that physicochemical analysis was conducted were: pH, soluble solids, acidity percentage, maturity index, vitamin C, moisture and texture (hardness); Microbiological: aerobic mesophilic bacteria, total coliforms and molds-yeasts; Sensory: color, odor, flavor, texture and acceptability and found significant differences by analysis of variance and multiple comparison test (Tukey) at a confidence level of 95 percent; percentage of acidity, texture (hardness), aerobic mesophilic bacteria, yeasts and molds-on sensory parameters. During storage trays plastic polyethylene terephthalate (PET) the best treatment T3; (5 percent gelatin more 0.25 percent citric acid more 0.6 percent Tween 20 more 1 percent glycerol), the texture and microbiological parameters were evaluated to determine the shelf life, the latter being 13 days and 19 days respectively with cost 1.44 dollars per tray containing 250g of fruit