Evaluación de Estrategias Poscosecha (temperatura y desinfección) en Chocho Verde a dos Índices de Cosecha, en Campus Experimental Salache, en el periodo 2018-2019.

The present research was carried out in Cotopaxi Technical University, in Salache Experimental Campus, Eloy Alfaro neighborhood, Latacunga Canton, Cotopaxi Province, at 2725 height m.s.n.m. with 78º37'14 "West longitude and 00º59'57" South latitude. This study is focused on reducing post-harvest losses. There were evaluated three factors: Two storage temperatures (5ºC and ambient), three disinfection methods (water, ozone and sodium hypochlorite) and harvest indexes (green).A randomized complete block design (DBCA) was applied. The results were a total of 12 treatments for three repetitions with 36 experimental units. Thus, the ADEVA and the Tukey were calculated for the functional analysis test (p <0.05) for the sources that gave statistical significance. In order to respond to the proposed objectives, the following variables were analyzed: weight, firmness, pH, soluble solids, color and incidence of pests, diseases and physio-pathies. All these actions have concluded that: the best harvest index in young cud is the C2 (lime) with 2.72 average pounds of force reached during the 5 conservation days. The best disinfectant is B3 (sodium hypochlorite) with an average of 8.26 in pH for 6 days. In addition, the diseases’ incidence is 31.25%. Consequently, conservation is the best. The right temperature is T1 (5ºC) with an 8.23 average in test pH for the tender grain storage. Furthermore, this keeps the quality grain with 4.81ºbrix. In other words, it is recommended to harvest in the C2 index (lime), disinfect with B3 (sodium hypochlorite) and a temperature T1 (5ºC) storage. It was also carried out a bromate-logical analysis of the tender cunt. The results were shown: proteins with 14.14% in the tender state and in the dry state with 17.30%, in the total fat 6.5% in the tender state and in the

• 主要作者: Ullco Ante, Mauro Vinicio (author)
• 格式: bachelorThesis
• 語言: spa
• 出版: 2019
• 主題: ESTRATEGIAS; POSCOSECHA; CHOCHO
• 在線閱讀: http://repositorio.utc.edu.ec/handle/27000/6296