Carrera Ingeniería en Alimentos

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Author: search.filters.author.Alcocer Pérez, Magali FernandaSubject: search.filters.subject.VIDA ÚTIL DE ALIMENTOS

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    Mejora de la conservación postcosecha del tomate de árbol (Solanum betaceum Cav.) variedad mora mediante atmósferas modificadas
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-07) Alcocer Pérez, Magali Fernanda; Angós Iturgaiz, Ignacio Ángel
    The present study addressed the effect of various atmospheres on the physical-chemical, sensory and microbiological quality of the tree tomato (Solanum betaceum Cav.) “mora” variety stored in refrigeration at 4 Celsius degrees for 10 days. In the first part of the experimentation, the physical-chemical characterization of the fruit was determined in the different state of maturity (green, half-ripe and ripe). During the second part, fruits harvested at maturity state 5 and without physiological hurt were stored under five modified gas mixtures: G1, 2.5 percent O2, 2.5 percent CO2 and 95 percent N2; G2, 2.5 percent O2, 5 percent CO2 and 92.5 percent N2; G3, 80 percent O2, 10 percent CO2 and 10 percent N2; G4, 80 percent O2, 20 percent CO2 and 0 percent N2 and G5, 90 percent O2, 10 percent CO2 and 0 percent N2. The respiration rate was determined on days 1, 4, 7 and 10, in triplicate. In addition, physical-chemical analysis, sensory and microbiological quality determinations were carried out in the same way in triplicate, on the same days. The gas mixture G1 allowed reducing the respiratory rate of oxygen consumption. Similarly, gaseous mixtures G2, G3, G4 and G5 allowed reducing the respiratory rate of carbon dioxide production. The gas mixture G3 allowed to have better results in luminosity (L *) and Chroma (C *) but caused greater irregularity in maturation. The gas mixture G4 allowed to have better results in Chroma (C*) and hue (h degrees), having no significant differences for the rest of parameters.