Impregnation of calcium chloride and ascorbic acid in strawberry preservation (chandler variety)
DOI:
https://doi.org/10.24054/limentech.v9i2.1554Keywords:
ascorbic acid, CaCl2, strawberry, Vacuum impregnation, LifeAbstract
The present research was carried out in order to determine the isotonic solution that allows to obtain a better quality of the strawberry packaged and stored in refrigeration. The addition of calcium chloride and ascorbic acid was carried out by the vacuum impregnation method, where two different solutions of sweeteners (sucrose and sorbitol) were used.The treated strawberry was packed in polyethylene bags weighing approximately 200 grams, which was stored at 4-5°C, where the physicochemical, physiological and organoleptic characteristics of the Chandler strawberry variety in the state of maturity 3 and 4 were monitored, according to the Colombian Technical Standard (NTC 4103 of 1996). during days 0, 8 and 15. At the conclusion of the study, it was determined that the sweetener solution that provides the best absorption of calcium chloride and ascorbic acid is sucrose, thus extending the shelf life of sucrose.
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