Efecto de la concentración de propóleo y alginato de sodio en cubierta comestible, temperatura y tiempo de almacenamiento en las características fisicoquímicas, fisiológicas y microbiológicas del arándano fresco (vaccinium corymbosum l)

• Autor: Castañeda Gálvez, Miguel Enrique
• Formato: tesis de grado
• Fecha de Publicación: 2015
• Institución: Universidad Nacional de Trujillo
• Repositorio: UNITRU-Tesis
• Lenguaje: español
• OAI Identifier: oai:dspace.unitru.edu.pe:20.500.14414/4409
• Enlace del recurso: https://hdl.handle.net/20.500.14414/4409
• Nivel de acceso: acceso abierto
• Materia: Tiempo de almacenamiento, Propóleo, Alginato de sodio, Arándano fresco, Temperatura

In this research work, it has evaluated the effect of the concentration of propolis and sodium alginate edible shell, temperature and storage time on physicochemical, physiological and microbiological characteristics of fresh blueberry (Vaccinium corymbosum L). Factorial design was applied 2x2x2x5 resulting forty treatments, having as independent variables: the concentration of propolis (0.2% to 1%), sodium alginate concentration (0.5% to 1%), temperature (0°C to 5°C) and storage time of 0, 7, 14, 21 y 28 days; as dependent variables and physicochemical characteristics (pH, °Brix and %acidity), physiological (sweating rate, TRCO2, TRO2, CR) and microbiological (Yeast and Mold Count). It was found that the coatings based on sodium alginate with extracts of propolis in higher concentrations and low temperatures maintained physicochemical, physiological and microbiological characteristics until 28 similar to the factures to start the experiment thus showed that treatment T35 was similar.