Citas bibligráficas
Seminario, L., (2022). Efecto del tiempo de almacenamiento con anhídrido sulfuroso sobre la firmeza, crecimiento de mohos y levaduras y aceptabilidad general de arándano (Vaccinium corymbosum L.) variedad Ventura [Tesis, Universidad Privada Antenor Orrego - UPAO]. https://hdl.handle.net/20.500.12759/9612
Seminario, L., Efecto del tiempo de almacenamiento con anhídrido sulfuroso sobre la firmeza, crecimiento de mohos y levaduras y aceptabilidad general de arándano (Vaccinium corymbosum L.) variedad Ventura [Tesis]. PE: Universidad Privada Antenor Orrego - UPAO; 2022. https://hdl.handle.net/20.500.12759/9612
@misc{renati/378280,
title = "Efecto del tiempo de almacenamiento con anhídrido sulfuroso sobre la firmeza, crecimiento de mohos y levaduras y aceptabilidad general de arándano (Vaccinium corymbosum L.) variedad Ventura",
author = "Seminario Luján, Lourdes Cecilia",
publisher = "Universidad Privada Antenor Orrego - UPAO",
year = "2022"
}
The aim of this thesis was to evaluate the effect of storage time with sulfur dioxide (SO2) on the firmness, growth of molds and yeasts and general acceptability of blueberry (Vaccinium corymbosum L.) variety Ventura. Blueberry fruits were harvested in the province of Virú, region La Libertad (Peru). They were selected, classified and packed in clamshells with a ventilated lid, and then placed in a microperforated bag and in cardboard boxes, to finally place the sulfur dioxide generator. The storage times, at 10 °C, were programmed for the Durofel a evaluation at 0, 7, 15 and 30 days of storage. The analysis of variance denoted the existence of a significant effect of the days of storage with sulfur dioxide on the firmness, growth of molds and yeasts and general acceptability in blueberry berries. The highest firmness value corresponds to day 0 with 75.25 Durofel and the lowest value to day 30 with 65.25 Durofel. The lowest growth of molds and yeasts occurred on day zero, with 14 475 cfu/g, and the highest growth on day 30, with 21 319 cfu/g. The highest acceptability of blueberry berries is obtained after seven days of storage with sulfur dioxide, with a mode of seven
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