Aplicación de un recubrimiento comestible a base de goma guar para mejorar la tolerancia al frio de tomate chonto (Solanum Lycopersicum) durante el almacenamiento
DOI:
https://doi.org/10.24054/limentech.v22i1.3151Palavras-chave:
almacenamiento en frio, calidad, daño por frío, goma guar, tomateResumo
El almacenamiento bajo condiciones de refrigeración es una práctica común para prolongar la vida útil del tomate, sin embargo, puede resultar en daños por frío que afectan su apariencia y calidad. Por lo tanto, el objetivo de este estudio fue evaluar el impacto de un recubrimiento comestible de goma guar (0.75% y 1.5%) como una posible alternativa para proteger al tomate “chonto” contra el daño por frío durante el almacenamiento a 10 ± 1 °C durante 45 días. Los resultados de las propiedades mecánicas y de barrera de las películas indican que los recubrimientos a base de goma guar al 1,5% presentan una mayor viscosidad, un 9,42% menos en la tasa de permeabilidad al vapor de agua y una microestructura más lisa y homogénea, con respecto a los recubrimientos de goma guar al 0,75%. En la aplicación de los recubrimientos en la superficie del tomate, los muestras con goma guar al 1,5% exhiben un mejor cubrimiento de la piel y requiere de menos inmersiones para una aplicación homogénea. Asimismo, esta formulación de recubrimiento permitió reducir el daño por frío en un 59% y alargar la vida poscosecha de los tomates en un 80% respecto a los tomates sin recubrimiento. Entonces, esto sugiere que los recubrimientos a base de goma guar podrían ser un método efectivo para mantener la calidad del tomate durante su almacenamiento en frio.
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