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Información tecnológica

On-line version ISSN 0718-0764

Abstract

DUSSAN-SARRIA, Saúl; REYES-CALVACHE, Pedro M  and  HLEAP-ZAPATA, José I. Effect of Edible Coating and Different Type of Packaging in Physical-Chemical and Sensory Attributes of Fresh-Cut Manzana' Pineapple. Inf. tecnol. [online]. 2014, vol.25, n.5, pp.41-46. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642014000500007.

The effects of edible coating and of various types of packaging of fresh-cut ,Manzana' pineapple stored under refrigeration at 5±1°C and 90±2% of relative humidity were evaluated. The monitoring quality attributes was done every four days until the day 24. The experimental design used was completely randomized with three replicates with a total of eight treatments derived from four packaging conditions and two of coating. Descriptive statistics, ANOVA and means comparison using Tukey test were applied. The software SAS 9.3 (p <0.05) was used. The edible coating had significant effect on the conservation according to the titratable acidity TA and pH values. However, the fresh-cut pineapple in vacuum packing, treated with ascorbic acid (1% v/v), citric acid (1% v/v) and CaCl2 (1% v/v), without edible coating and stored under refrigeration maintained the quality attributes for 16 days.

Keywords : .

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