Viabilidad y mejora en la calidad y duración de frutas frescas: annona muricata (guanábana) y citrus aurantifolia (lima) a través del método del encerado post - cosecha.

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  • This research. Try to preserve the fresh fruit of the soursop (Annona muricata) lime (citrus aurantifolia) through the wax method. First, we apply chemical treatments and waxing for soursop. For we performed hydrothermal lime wax treatments. The files were dipped in fungicide solutions at low concen...

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Main Author: Sánchez Vásquez, Denis Edgar
Other Authors: Villanueva Cumplido, Gerardo Manuel
Format: Tesis de grado
Language: spa
Published: 2014
Subjects:
Online Access: http://dspace.unitru.edu.pe/handle/UNITRU/3579
Summary:This research. Try to preserve the fresh fruit of the soursop (Annona muricata) lime (citrus aurantifolia) through the wax method. First, we apply chemical treatments and waxing for soursop. For we performed hydrothermal lime wax treatments. The files were dipped in fungicide solutions at low concentrations and diluted in water, and commercial wax solutions 55, 60, and 70% concentration. We also made use of commercial wax solutions to 65% concentration and 36 ° C, allowing more and better preservation of fresh fruit lemon, reaching a limit of 24 days. Guanabanas were subjected to a hydrothermal treatment of 47 ° C and immersion time of 15 minutes, then followed by cooling of fruit dipped in cold water for 15 minutes. After appropriate drying, the wax remains in commercial wax solutions 65, 75, 85 and 95% concentration; and wax solutions prepared in research. The highest efficiency was found in the solution of 75% commercial wax concentration, achieving expand the Post-harvest storage period up to 12 days. The physical, chemical and organoleptic tests subject to the fruits of guava and lime showed no significant difference in the fresh fruit and natural fruit.

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