APLICACIÓN DE BACTERIAS ÁCIDO-LÁCTICAS PROVENIENTES DEL MUCILAGO DE CACAO COMO AGENTE DE CONSERVACIÓN DE LA PAPAYA

Abstract:

The objective of this research was to evaluate the conservation of papaya with application of lactic acid bacteria from cocoa mucilage, different application percentages (0, 5, 10%) were used by spraying at room temperature 35 C, the change in physical, chemical, and microbiological characteristics in a period of 14 days, the weight of papaya fluctuated between 1-1.4 kg, considering a harvest maturity. A Completely Random Design (DCA) was carried out with a bifactorial AxB arrangement, for the comparison of means of the treatments to be studied, the Tukey rank test at 5% was used. The variables evaluated (pH, weight loss, acidity) resulted in the T9 treatment (10% BAL; 14 Days) that maintained the best storage properties after the 14-day storage time, the color of the fruit was kept at adequate levels.

Año de publicación:

2020

Keywords:

Fuente:

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