JosĂ© Francisco Falconi Novillo, Thesis, Escuela Superior PolitĂ©cnica de Chimborazo
At Animal Science Faculty of Escuela Superior Politecnica de Chimborazo, three edible coatings were evaluated -gelatin, pectin, and bee wax - under a control treatment.
The variety was Oso Grande and the storage was at an environment and cooling temperature, with three repetitions under a bi factorial completely randomized design. The results were put under the variance analysis and media separation according to TUKEY (p<0,05).
It was established that the use of edible coating affected statistically in the physical, chemical and microbiological characteristics of the strawberry, so it was concluded that geline coating show better characteristics with less loss of weight (5,26 %) and a firmness of (9,92N), soluble solids (7,49%), pH (3.69), acidity (0.73%), aerobic mesophilic inhibition (38 UFC/ml), molds and yeasts (45UFC/ml) and a life time of 5 days.
The production cost for obtaining the gel coating was the cheapest with ($11,10/Kg). The results obtained show the efficiency of the edible coating for extending the life time of the strawberry conserving its physical-chemical and microbiological characteristics.
Empleo de recubrimientos comestibles en la conservación de Fragaria xananassa (fresa), José Francisco Falconi Novillo
Sandra Gabriela Barrazuela Rojas, Directora trabajo de titulación; Georgina Hipatia Moreno Andrade, Asesora trabajo titulación
Picture shows strawberry ripening stages (a better picture in the complete paper, links below)