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RESUMEN
ABSTRACT
Some edible coatings based on Guayabo Plantain (Musa paradisiaca L.) starch, with addition of glycerol
and chitosan, were formulated in order to assess their application on postharvest behavior of banana fresh
fruits under refrigerated storage conditions. Several physicochemical properties such as weight loss, pH,
total soluble solids (ºBx), moisture content, water activity and titratable acidity, and sensorial properties
such as color and firmness were studied. The incorporation of starch and chitosan into filmogenic solutions
produced an increase in titratable acidity, as well as contributed to weight loss and sensorial characteristics
of the analyzed fruits. Chitosan did not significantly affect the pH, soluble solids, water activity or
moisture of strawberries. According to these results it was established that the most suitable coating
formulation for extending the bananas shelf-life was that one containing 4% plantain starch, 2% w/w
glycerol and 1.5% chitosan.
Key words: Plantain starch, Shelf-life quality, Edible coatings, Sensory acceptance.
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