Efecto de un recubrimiento comestible y diferentes tipos de empaque en los atributos físico-químicos y sensoriales de piña 'Manzana' mínimamente procesada

Abstract

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.