Use of alginate-based coating and its effect on the quality of strawberries (Fragaria ananasa) cv. Camarosa
DOI:
https://doi.org/10.24054/limentech.v9i1.1530Keywords:
Sodium alginate, Calcium chloride, Strawberry, edible coatingAbstract
The aim of the study is to evaluate the effect of the application of an edible coating alginate based on the quality of the strawberry stored in refrigeration with the purpose of extending its commercial life. Strawberries were selected according to the Colombian Technical Standard 4103, they were sanitized, initially strawberries
were physicochemical and physiological tested such as weight, color, fi rmness, pH, titratable acidity, Brix,% of moisture and breathing rate, subsequently lots were distributed and coated with 4 treatments in which there was only variation in the percentage of alginate values 0.5, 0.7,0.85, and 1%, keeping constant the CaCl2,
glycerol and the percentages of ascorbic acid with 1 , 2 and 2% respectively compared to the control sample.
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