la Evaluación de películas comestibles de quitosano, agar y tomillo para mantener la calidad de frutos de aguacate ‘Hass’ durante su almacenamiento
DOI:
https://doi.org/10.18633/biotecnia.v25i1.1728Palabras clave:
Recubrimientos comestibles, quitosano, tomillo, películas, vida de anaquelResumen
En este trabajo se elaboraron películas comestibles (PCs) a base de quitosano (Q), agar (A) y tomillo (T), en cuatro diferentes formulaciones (Q, A, QA y QAT). A las PCs se les evaluaron propiedades mecánicas (tensión y elongación a la ruptura), propiedades estructurales (espectroscopía de infrarrojo por FTIR), propiedades térmicas (análisis termogravimétrico), propiedades de transporte (permeabilidad al vapor de agua) y análisis morfológico (microscopía electrónica de barrido). Las PCs de QA y QAT destacaron por su resistencia a la tensión, transparencia, velocidad de transmisión al vapor de agua y permeancia, así como la mayor capacidad antioxidante. Se evaluó el efecto de la aplicación de los recubrimientos comestibles (RCs) de QA y QAT en la calidad de frutos de aguacate “Hass” durante 13 días de almacenamiento a 25 °C. Se evaluaron periódicamente en los frutos las variables de pérdida de peso, tasa de respiración, producción de etileno, apariencia visual y pudriciones. La aplicación de los RCs al fruto redujo su pérdida de peso y extendió su vida de anaquel. Los RCs les confirieron a los frutos una barrera al vapor de agua, reduciendo la pérdida de peso en 40%. Así mismo, se disminuyó la incidencia de pudriciones de los frutos.
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