Elaboración, y caracterización de recubrimientos comestibles, obtenidas del almidón de zanahoria blanca, utilizadas para conservar fresas

Abstract

This study evaluated the conservation effect of edible coatings on strawberries. Physicochemical, microbiological, and bromatological tests were conducted at the Faculty of Animal Sciences of the Escuela Superior Politécnica de Chimborazo. The methodological framework included a completely randomized design to analyze the impact of white carrot starch (Arracacia xanthorrhiza). The collected results underwent analysis of variance and subsequent Tukey test (P<0.05), while the t-Student test was essential for physical tests. According to the findings, strawberries coated with edible coating extracted using Sodium Hydroxide exhibited the most favorable outcomes, demonstrating a lower weight loss percentage (4.50%), a texture score of 6.50%, a pH of 3.72, and a sugar content of 7.96 °Brix. Bromatological analysis revealed a moisture content of 20.14% and ash content of 0.25%. Microbiological analysis indicated mould and yeast values of 1.35E+02 (CFU/ml) and mesophilic aerobes of 3.55E+02 (CFU/ml), maintaining safety standards. Physical tests (thickness, solubility, water vapor transparency) showed no significant differences based on the extraction method. Finally, utilizing edible coating derived from white carrot starch extracted via the sodium hydroxide method ensures the postharvest quality of strawberries.