Utilización de tres tipos de recubrimientos comestibles en la conservación postcosecha de Carica papaya L. (Papaya)

Abstract

In the Faculty of Animal Science at Polytechnic School of Chimborazo, the effect of three types of edible coatings against a witness in the postharvest conservation of papaya, with three repetitions each, distributed under a completely randomized desing was evaluated, the results were analyzed by analysis of variance and mean separation by Tukey (P<0,05). Stating that the variables weight loss and soluble solids content no significant differences between treatments, but there are numerical difference, treatment of gelatin showed less weight loss (12,00%) and a content of soluble soilds (8,48°brix), in the texture parameter coating treatments showed no significant difference between them, however numerically greater firmness present gelatin (92,85N), lower Ph (5,81) and higher acidity (0,17%) was recorded with the aloe vera gel. The lowest rate of maturity was achieved with coatings of gelatin (59,00) and aloe vera gel (59,62). Greater efficiency in slower growth for both aerobic mesophilic bacteria (7,97x105 y 9,13x105 CFU/ml) to molds and yeasts (7,03x105 y 8,67x105 CFU/ml) was obtained with coatings of gelatin and aloe vera gel, respectively. The results presented demonstrate the effectiveness edible coatings in the extending the useful life of papaya keeping the organoleptic charateristics.