Casava starch and bee wax coating effect on the chontaduro fruit
The chontaduro has a high nutritive value and it is one of the more complete fruits as a food, it is highly perishable, making it susceptible to damage and affecting its quality and acceptance. Because of that, the effect of coating based on enzimatically modified cassava starch (variety SM 707-17) and bees wax effect was evaluated on the weight loss, firmness, Brix grades, titratable acidity and the respiratory rate of the red variety fruits in post harvest step, stored under environmental conditions (18oC of temperature and 77,7 % of relative humidity). A complete random design with four treatments and three replicates was used; the treatments were: T1 control sample without no treatment, T2 with 0,5 % bees wax, T3 with 1,5 % bees wax, T4 with 2,5 % bees wax, all treatments were added with modified cassava starch (4% concentration), glycerin and carboximetilcelulose (CMC). The results were analyzed by an ANOVA (α=0,05) using the SPSS 19 software, with a level of significance (p<0,05) in the response variables, identifying T3 as the treatment with the higher incidence, maintaining the quality conditions of chontaduro for 4 additional days.
| Main Authors: | , , |
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| Format: | Digital revista |
| Language: | spa |
| Published: |
Universidad del Cauca -Facultad de ciencias Agrarias
2014
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| Online Access: | https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/350 |
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