Mejora de la conservación postcosecha de la naranjilla (Solanum quitoense Lam) mediante atmósferas modificadas

Abstract

The present work studied the capacity of several modified atmospheres to improve the physical-chemical, sensory and microbiological quality of naranjilla fruit stored refrigerated at 7 Celsius degree during a 10 days period. The study was divided into two phases. In the first one the physicochemical, microbiological and quality characterization of the naranjilla (Solanum quitoense Lam.), collected in the sector of the Chaco of the Province of Napo were determined. From this characterization it was determined the maturity stages of the fruit used in the experimental work. In the second experimental phase, fruit without physiological and mechanical damages was harvested at maturity stages two and three and stored in refrigeration at 7 Celsius degree for 10 days. The oxygen and carbon dioxide-based gaseous mixtures used were: 2.5 percent per 2.5 percent, 2.5 percent per 5.0 percent, 80 percent per 10 percent, 80 percent per 20 percent and 90 percent per 10 percent. Test Microbiological, physical-chemical and sensory quality tests were performed on days 1, 4, 7 and 10 in triplicate. The best physicochemical and physiological results were obtained by means of the gas combination 2.5 O2/2.5 CO2. This treatment reduced the respiration rate of the fruit by 60 percent, resulting in a higher firmness (9.8 percent) than the control treatment (air). In the microbiological aspect this treatment produced a reduced growth of aerobic mesophilic microorganisms and lactic acid bacteria, but its influence was negligible on molds and yeasts growth.