Análisis de la vida útil y propiedades nutracéuticas de dos variedades de fresa inoculadas con diversas cepas de Bacillus subtilis
DOI:
https://doi.org/10.18633/biotecnia.v27.2630Palabras clave:
Propiedades físicas, Fresa, Vida de anaquel, Propiedades químicasResumen
El objetivo de este estudio es analizar el efecto sobre las propiedades físicas (forma, tamaño, peso y color), químicas ( Sólidos solubles, acidez titulable y pH), nutracéuticas (ácido ascórbico y antocianinas) y decaimiento de fresas (Fragaria x ananassa) de las variedades Camino Real y Festival al aplicar cuatro tratamientos de cepas de B. subtilis (08, MZ, DN y 06) vs un control (Sin tratamiento) para 5 estados de maduración (Fresas rojas, fresas maduras, fresas rosadas, fresas verdes maduras y fresas verdes); lo anterior con el fin de encontrar los tratamientos que pro-muevan mejoras en los parámetros estudiados. En los resultados encontrados se tiene que en la vida útil para la variedad Camino Real a 28.5 °C el tratamiento 06 reporta un decaimiento de 42.2% menor que el CTL (43.9 %), para 8 °C los tratamientos MZ y DN reportaron un decaimiento de 28.8% que es inferior al CTL (36.1 %); respecto a la variedad Festival a 28.5 °C el tratamiento 06 registro un decaimiento de 41.2 % por debajo de CTL (43.5 %), para 8 °C los tratamientos 08, MZ y DN registran un decaimiento de 27.7 %, 30% y 37.7 % respectivamente, valores inferiores al CTL (46.1 %). Los resultados indican que, al realizar los tratamientos, las propiedades físicas y químicas mejoran o en algunos casos se mantienen iguales a las muestras sin tratamiento, lo que permite dilucidar de manera particular que el tratamiento 06 es el más adecuado a 28.5 °C así como MZ y DN a 8°C para ambas variedades.
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