Preservación de pimientos con aplicación de coberturas de quitosana
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Author
García, M.Díaz, R.
Casariego, A.
Bolumen, S.
de Hombre, R.
González, I.
Rodríguez, I.
Salgado, J. M.
Date
2009
Metadata
Show full item recordAlternative Title
Preservation of green bell peppers with chitosan coatingsAbstract
Se aplicaron coberturas de quitosana en pimientos (Capsicum annuum L.) con el objetivo de evaluar su influen- cia en el mejoramiento de la calidad y prolongación del perío- do de conservación. Cada lote de pimientos fue tratado en forma diferente, considerando muestras sin tratar y tratadas con disoluciones de quitosana. Las coberturas se aplicaron mediante pinceladas con disoluciones a 1 y 2 % (m/v) de quitosana en ácido láctico a 1 %. Posterior al secado de los frutos, estos se envasaron en bolsas de polietileno de baja densidad. Se determinaron varios parámetros de calidad du- rante el almacenamiento de 10 a 12 ºC: pérdida de peso, textu- ra, sólidos solubles, pH y evaluación sensorial mediante el análisis descriptivo cuantitativo. Las coberturas de quitosana mejoraron la calidad de los pimientos con respecto a aque- llos sin tratar y aumentaron su vida poscosecha, obteniéndose mejores resultados con la disolución de quitosana a 1 %.Chitosan coatings were applied on green bell peppers (Capsicum annuum L.) to evaluate their effect on prolongation of quality and shelf life of this vegetable. Each group of peppers was treated in different way, considering samples without treatment and samples coated with chitosan solutions. The coatings were applied by brushstrokes with chitosan solutions at 1 and 2% (w/v) in lactic acid 1%. Later to the drying of the vegetables, these they were packed in bags of low density polyethylene. Some parameters of quality were determined during the storage at 10 to 12ºC: weight loss, texture, soluble solids, pH and sensorial evaluation by Quantitative Descriptive Analysis. The chitosan coatings enhanced the quality of peppers and prolonging their shelf life, better results were obtained with chitosan solution at 1%.
Journal
Ciencia y Tecnología de los AlimentosVolume
19Issue/Article Nr
1Collections
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc/3.0/