Resumen de Extensión de la vida de anaquel y conservación postcosecha de jitomates var. ‘kenton’ mediante la aplicación de recubrimientos biodegradables
Selene C. H. Rives Castillo, Rosa Ventura Aguilar, Mónica Hernández López, Silvia Bautista-Baños
- español
El objetivo de este estudio fue evaluar recubrimientos comestibles biodegradables en la conservación de jitomates var. ‘Kenton’ de dos estados de madurez, en diferentes temperaturas. Se elaboraron recubrimientos de quitosano 1 % adicionados con aceite esencial de orégano (AEO) a 0.005, 0.01 y 0.03 % y cera de abeja 0.1 %. Se evalúo la producción de CO2, etileno, pérdida de peso, firmeza, SST, pH, acidez titulable, carotenoides, y determinaciones microbiológicas y sensoriales. En general, el mayor efecto se observó en los jitomates del estado de madurez rojo-maduro y con el recubrimiento con la concentración más alta (0.03 %) de AEO i.e. mayor firmeza, menor pérdida de peso, aumento de carotenoides, menor incidencia y severidad de microorganismos (hongos, levaduras y bacterias) y fitopatógenos, y mayor calidad sensorial respecto al aroma, color y sabor. Los principales géneros de hongos que se aislaron fueron Alternaria, Cladosporium, Fusarium, Geotrichum y Botrytis.
- English
The objective of this study was to evaluate biodegradable edible coatings in the postharvest conservation of tomato variety Kenton of two stages of maturity, at different temperatures. Coatings with 1% chitosan added with oregano essential oil (EO) at 0.005, 0.01 and 0.03% and 0.1% beeswax were elaborated. The production of CO2, ethylene, weight loss, firmness, SST, pH, titratable acidity, carotenoids, and microbiological and sensory determinations were evaluated. In general, the highest effect was observed for the light red tomatoes, and for the coating with the EO concentration at 0.03% i.e. higher firmness, lower weight loss, increased of carotenoid. In general, the highest effect was observed for the tomatoes in the red-ripe maturity stage and for the coating with the highest concentration (0.03%) of EO i.e. higher firmness, lower weight loss, increased of carotenoids, lower incidence and severity of microorganisms (fungi, yeast and bacteria) and phytopathogens, and higher sensory quality with respect to aroma, color and flavor. The main fungal genera that were isolated were Alternaria, Cladosporium, Fusarium, Geotrichum and Botrytis.
