Efecto del aceite esencial de Cymbopogon citratus (dc.) Stapf (zacate limón) en la conservación de calidad postcosecha de fresa
DOI:
https://doi.org/10.18633/biotecnia.v27.2460Palabras clave:
citral, conservante, antioxidante, antimicrobiano, bioconservaciónResumen
Se evaluó el efecto del aceite esencial de zacate limón (Cymbopogon citratus) sobre la calidad postcosecha en frutos de fresas durante 21 días de almacenamiento a 4°C. Se emplearon concentraciones de 0.5%, 1.0%, 1.5% y 2.0% de aceite esencial de zacate limón, comparándolas con un control negativo y un control positivo con Microdyn. Los tratamientos con 1.5% y 2.0% de aceite esencial fueron los más efectivos en la conservación de la firmeza, el contenido de humedad y la actividad antioxidante, manteniendo la frescura visual del fruto. En contraste, los tratamientos con concentraciones de 0.5% y 1.0% así como el control negativo, mostraron una rápida pérdida de calidad, con un incremento en los sólidos solubles totales y azúcares reductores. La actividad antioxidante se mantuvo alta en los tratamientos con 1.5% y 2.0%, lo que sugiere que el aceite esencial ralentizó los procesos oxidativos. Los resultados indican que el aceite esencial de C. citratus a concentraciones de 1.5% y 2.0% es comparable con los conservantes comerciales como Microdyn, presentándose como una alternativa natural para prolongar la vida útil de fresas frescas sin recurrir a químicos sintéticos. Este enfoque tiene implicaciones relevantes para la industria de alimentos frescos en la búsqueda de métodos de conservación más sostenibles.
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