Resumen

WELINSKI DE O. D'ANGELO, Jessica; MICHELLOTI BETTONI, Marcelle; FRANCISCO MOGOR, Átila  y  CUQUEL, Francine Lorena. Fresh-cut Zucchini shelf-life after applying glutamic acid biofertilizer. Idesia [online]. 2017, vol.35, n.1, pp.73-77.  Epub 16-Abr-2016. ISSN 0718-3429.  http://dx.doi.org/10.4067/S0718-34292017005000010.

The goal of this study was to increase the fresh-cut zucchini shelf-life with glutamic acid biofertilizer. Treatments consisted of foliar applications of aqueous solutions of the bacterial fermentation containing 30% L-glutamic acid, at 14^th, 21^st, 28^th, and 35^th days after transplanting, at 0.2 and 0.4 mL L^-1, 100 mL per plant of 7 days, starting at 14 days after transplant during the whole cycle (42 days). Zucchini fruits were pre-selected, sanitized and minimally processed into strips. Fruits were weighed (100 g) and placed into plastic bags of low density polyethylene (70 um). After sealing bags were stored. Plastic bags were kept at 6 ± 1 °C and 95% relativity humidity. Weight loss, soluble solids content, pH, titratable acidity, and color were performed at regular intervals of two days during eight days. To increase the fresh-cut zucchini shelf-life it is recommended to apply 0.4 mL L^-1 glutamic acid biofertilizer.

Palabras clave : Cucurbita pepo; summer squash; minimally processed; aminoacids; bacterial fermentation.

        · resumen en Español     · texto en Inglés     · Inglés ( pdf )