Aplicación de un recubrimiento comestible a partir del mucílago de Sábila (aloe vera) como método de conservación de la Guayaba.
The present study was carried out with the objective of applying an edible coating from aloe vera mucilage (Aloe Vera) as a method of preserving guava. This is a fruit not recognized for its nutritional and sensory properties; however, its extremely thin rind causes a considerable amount of this fru...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2019
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| Subjects: | |
| Online Access: | http://repositorio.utc.edu.ec/handle/27000/8450 |
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Add Tag | Summary: | The present study was carried out with the objective of applying an edible coating from aloe vera mucilage (Aloe Vera) as a method of preserving guava. This is a fruit not recognized for its nutritional and sensory properties; however, its extremely thin rind causes a considerable amount of this fruit to be lost during post-harvest handling, producing low yields and economic losses for farmers who depend on this activity. To prolong the shelf life of fruits and other food products, the use of edible coatings has been implemented, which act by improving the conservation of the product without altering its characteristics. In this work, aloe vera mucilage was evaluated as an edible coating in guava. In the experimental phase, the DCA completely random design was used, where Factor A corresponds to the storage temperature of fresh guava (4ºC, and 18°C). and Factor B corresponds to the concentration levels of the coating of (Aloe vera plus glycerol) (95%+5%, 97%+3% and 99%+1%). The effect of the guava coating was determined by analysis: microbiological (count of molds and yeasts), chemical (pH, Brix degrees, titratable acidity) and physical (color, texture, weight). The combined use of the edible coating and refrigeration, concluded with an assessment of the shelf life of the fruit, being for guava T3 (99% aloe vera and 1% glycerol storage temperature 4ºC) which extended in 16 days, this This is due to the fact that the coating acts as a barrier to the transfer of water and gases, and its ability to serve as a carrier for antioxidant and antimicrobial agents, which reduces the rate of aging of the fruit, also deprives microbial growth, in this way all the characteristics of the guava were preserved. |
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