Citas bibligráficas
Escalante, A., (2015). Aplicación de un recubrimiento comestible de goma de tara (Caesalpinia spinosa molina kuntze) sobre fresas (Fragaria ananassa cv. aromas) para prolongar su conservación [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/1854
Escalante, A., Aplicación de un recubrimiento comestible de goma de tara (Caesalpinia spinosa molina kuntze) sobre fresas (Fragaria ananassa cv. aromas) para prolongar su conservación [Tesis]. : Universidad Nacional Agraria La Molina; 2015. https://hdl.handle.net/20.500.12996/1854
@mastersthesis{renati/249030,
title = "Aplicación de un recubrimiento comestible de goma de tara (Caesalpinia spinosa molina kuntze) sobre fresas (Fragaria ananassa cv. aromas) para prolongar su conservación",
author = "Escalante Varona, Ana Valquiria",
publisher = "Universidad Nacional Agraria La Molina",
year = "2015"
}
This research had the objective to formulate an edible coating, applied to strawberries (Fragaria ananassa cv. Aromas), and based on three main components: tara gum (carbohydrate), beewax (lipid) and glycerol (plasticizer); using Mix Design methodology. Coated strawberries were stored at 5 °C and 90% relative humidity. The effectiveness of the experimental formulations (16 in total) was assessed by determining weight loss, firmness, respiration rate and luminosity of the fruit, after nine days of storage. Mathematical functions that linked each response variable with the study variables (proportions of the three principal components) were estimated; resulting in polynomials of degree two for all the answers. Cox's direction was used to determine the influence of each variable under study over each response variable. Desirability Global methodology, was used to determine the optimal formulation that would minimize weight loss and respiratory rate, and maximize firmness and luminosity. The optimal formulation had 0,46 % tara gum, 0,31 % beewax and 1,22% of glycerol, and it gave a weight loss 12,43 %, a firmness 505, 5 gf, a respiratory rate 45,28 mgC02•kg•1•h•1 and a luminosity 30,21; being better, regarding uncoated strawberries. Shelf life of strawberry coated with optimal coating was estimated using the Integrator Method, using as main factors of spoilage the mold growth and weight loss; resulting in an approximate time of 6-8 days for optimal formulation; while uncoated strawberries was stable only for 4-6 days, according to the importance of each factor.
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