Diseño de un recubrimiento comestible bioactivo para aplicarlo en la frutilla (Fragaria vesca) como proceso de postcosecha.

Abstract

In this research a bioactive edible coating was designed for application in strawberry (Fragaria vesca) as postharvest process. The fruit was store 5°C and 85% relative humidity approx. Several formulations were using by 23 factorial design: temperature (35°C and 45°C), amount of agar-agar (10g and 20g) and the amount of starch (10g and 20g). In the coated strawberries and control (strawberry uncoated) were analyzed color, texture, appearance and taste. Based on these results, the process conditions were selected. The best coating edible was obtained with 10 g of agar – agar and 20 g starch applied at 45 °C. On the stability studies of the strawberries with the edible bioactive coating and the control, the color, texture, change of size and weight, the coating thickness, ° Brix, microbiological estimation, respiration rate, sensory analysis, moisture content, pH and titratable acidity were analyzed. In this research also was performed a plant design, were sized the necessary equipment based on mass balance and energy. It was developed the BFD, PFD, plant layout, diagram of travel, the flow operators. The economic analysis reported that its implementation is profitable to do so with the added bonus of providing a quality strawberry to 7 days of storage.