La investigación tuvo como objetivo predecir los sólidos solubles, acidez y pH de los frutos de aguaymanto (Physalis peruviana L.) mediante la técnica de espectroscopía dieléctrica en el rango de microondas. Las propiedades dieléctricas (constante dieléctrica – Ɛ’) de los frutos de aguaymanto se midieron en una escala logarítmica de 0.5 a 9 GHz a 20 ºC, mediante una sonda coaxial abierta conectado a un analizador vectorial de redes, además, se determinó los sólidos solubles, acidez y pH. Los resultados mostraron que los valores medios de los espectros de la constante dieléctrica de los frutos de aguaymanto disminuyó a medida que aumentaba la frecuencia de 0.5 a 9 GHz, asimismo, los valores de sólidos solubles aumentaron de 13.493 a 14.850 ºBrix, la acidez disminuyo de 2.842 a 2.120 y el pH aumentó de 3.468 a 3.663. Los mejores modelos de predicción para los sólido...

The objective of the research was to evaluate a biodegradable container from cassava starch to prolong the useful life of two fruits, strawberry (VESCA) and blackberry (Rubus sp.), stored at room temperature and refrigeration. Three factors were evaluated with two levels each (container, temperature and type of fruit). The variable response was the useful life time, for which it was determined: PH, acidity, °Brix, Color (LAB *) and calorific energy. Both fruits, strawberry and blackberry, were kept up to seven days at room temperature and nine days in refrigeration, using the biodegradable container, obtaining times superior to control (without packaging to the environment).  

The objective of the research was to evaluate a biodegradable container from cassava starch to prolong the useful life of two fruits, strawberry (VESCA) and blackberry (Rubus sp.), stored at room temperature and refrigeration. Three factors were evaluated with two levels each (container, temperature and type of fruit). The variable response was the useful life time, for which it was determined: PH, acidity, °Brix, Color (LAB *) and calorific energy. Both fruits, strawberry and blackberry, were kept up to seven days at room temperature and nine days in refrigeration, using the biodegradable container, obtaining times superior to control (without packaging to the environment).  

The objective of the research was to evaluate a biodegradable container from cassava starch to prolong the useful life of two fruits, strawberry (VESCA) and blackberry (Rubus sp.), stored at room temperature and refrigeration. Three factors were evaluated with two levels each (container, temperature and type of fruit). The variable response was the useful life time, for which it was determined: PH, acidity, °Brix, Color (LAB *) and calorific energy. Both fruits, strawberry and blackberry, were kept up to seven days at room temperature and nine days in refrigeration, using the biodegradable container, obtaining times superior to control (without packaging to the environment).  

The objective of the research was to evaluate a biodegradable container from cassava starch to prolong the useful life of two fruits, strawberry (VESCA) and blackberry (Rubus sp.), stored at room temperature and refrigeration. Three factors were evaluated with two levels each (container, temperature and type of fruit). The variable response was the useful life time, for which it was determined: PH, acidity, °Brix, Color (LAB *) and calorific energy. Both fruits, strawberry and blackberry, were kept up to seven days at room temperature and nine days in refrigeration, using the biodegradable container, obtaining times superior to control (without packaging to the environment).