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RAMIREZ ALVAREZ YURI A.* , VELAZQUES PARRILLA JOSE M.** y RAMOS FLORES JHON A.**
RESUMEN
ABSTRACT
Some edible coatings were prepared based on plantain starch Guayabo (Musa paradisiaca L.), in order to
evaluate its application in the postharvest behavior of fresh fruits of the banana during storage under
refrigeration conditions and environment factor. Some physicochemical properties such as weight loss were
studied. The incorporation of the edible coatings in each platanito (14 samples) contributed to the control in
the weight loss and to denote which was the most suitable for this product. According to the results it was
established that the most suitable coating formulation to prolong the useful life of the platanitos is the coating
5 that contained 1% CMC and 0.5 ml of glycerol, also the coating 6 composed of 2g of cassava starch, 1.5 g
of glerine and drops the starch gel.
Key words: Plantain starch, Shelf-life quality, Edible coatings, Sensory acceptance.
CONCLUSION
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