En este trabajo se estudia alargar la vida útil en diferentes frutos, concretamente en
albaricoque, berenjena, ciruela, mango, manzana, nectarina y pera. Para ello, se
analizaron los efectos de diferentes antioxidantes ... [+]
En este trabajo se estudia alargar la vida útil en diferentes frutos, concretamente en
albaricoque, berenjena, ciruela, mango, manzana, nectarina y pera. Para ello, se
analizaron los efectos de diferentes antioxidantes (ácido ascórbico, ácido cítrico,
Dianox, Fruit Fresh TM, Food Freshly O Plus BIO 3 y Food Freshly O Plus Ultra UE).
Las frutas una vez cortadas se introdujeron en la disolución del antioxidante
recomendada en su ficha técnica y se monitorizaron las frutas a lo largo de 6 días.
Se procedió a evaluar las características de firmeza, pardeamiento y vida útil de la
muestra control, donde no se realizó ningún tipo de tratamiento, y se comparó con los
efectos de cada tratamiento. El ensayo se realizó en primer lugar en condiciones de
laboratorio o ideales donde se obtuvieron buenos resultados en berenjena, mango
manzana y pera, ya que en albaricoque, ciruela y nectarina ninguno de los tratamientos
realizados consiguió mantener las condiciones óptimas de la fruta para su
comercialización. En el caso de las cuatro frutas seleccionadas, se evaluaron los
antioxidantes con mejores resultados en condiciones de trabajo, cuya característica
diferenciadora es que no se reemplaza la solución antioxidante entre las diferentes
frutas. Los antioxidantes que dieron mejores resultados fueron Food Freshly O Plus
Bio3 para manzana y pera; Food Freshly O Plus Bio3 y Food Freshly O Plus Ultra UE
para berenjena. En el caso del mango, la fruta se mantenía en buenas condiciones para
su comercialización independientemente del tratamiento realizado, así como en la
muestra control. [-]
The purpose of this study was to increase the shelf life of different fruits, such as
apricot, nectarine, apple, pear, mango, eggplant and plum. The effect of different
antioxidants (ascorbic acid, citric acid, ... [+]
The purpose of this study was to increase the shelf life of different fruits, such as
apricot, nectarine, apple, pear, mango, eggplant and plum. The effect of different
antioxidants (ascorbic acid, citric acid, Dianox, Fruit Fresh TM, Food Freshly O Plus
BIO 3 and Food Freshly O Plus Ultra EU) were assayed. The fruits, once cut, were
introduced in the antioxidant solution following the recommendation in their technical
data sheet and the fruits were monitored over 6 days.
The characteristics of firmness, browning and useful life were evaluated of the control
sample, where no treatment was carried out, and it was compared with the effects of
each treatment. The test was carried out in two conditions: laboratory and working
conditions. In the laboratory conditions good results were obtained in eggplant, mango
and apple, however in apricot, plum and nectarine none of the assayed treatments led to
increase the shelf life of the fruits for its commercialization . In the case of the four
selected fruits with better results under laboratory conditions, the antioxidants were
evaluated under working conditions, whose distinguishing feature is that the antioxidant
solution is not replaced between the different fruits. The antioxidants with the best
results were Food Freshly O Plus Bio3 for apple and pear; Food Freshly O Plus Bio3
and Food Freshly O Plus Ultra EU for eggplant. In the case of mango, the fruit
remained in good conditions for commercialization independently of the treatment
carried out, as well as in the control sample. [-]
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