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Desarrollo de un recubrimiento comestible a base de carragenina para piña de IV gama

Abstract:

Minimally processed pineapple is more sensitive to postharvest diseases than fresh pineapple. A carrageenan-based edible coating with beeswax (BW), stearic acid (AE) and pineapple flavor (SB) was developed. The concentration of the components were determined and this resulting formulation was applied as a coating. The pineapple was processed and coated by immersion. Non-coated samples were used as control treatment. The samples were packed in transparent, rigid polystyrene (PS) and stored for 8 days at 4 C. Physical, chemical, microbiological and sensorial analyses were carried out. The coating application reduced firmness loss (22%) and weight loss (14%)(compared to uncoated product), it also favorably affected the flavor..