Estudio del efecto potencializador del Látex de Sande (Brosimum utile) en el recubrimiento comestible comercial de cera de Carnauba sobre la vida útil del tomate de árbol (Solanum betaceum).

Abstract

This research studied the potentiating effect of (Brosimum utile) sande latex used as carnauba wax commercial edible coating to extend the duration of tree tomato. Four triplicated samples were used, they were: control treatment (without coating), Tc (comercial coating plus sande latex in a 10%) and Td (plus sande latex in a 15%). This was applied for five-second submerged fruit. Some parameters were evaluated, they were: physical parameters: texture (Kgf) using a penetrometer and gravimetric weight loss (%). Chemical: pH, acidity (citric acid %), soluble solids (°Brix), and maturity index (°Brix/% citric acid) using the Ecuadorian Technical Norms; molds and yeasts (CFU/cm2) with the use of petrifilm. These parameters were measured at 0, 8, 15, 21 and 30 days of storage at ambient temperatura; the sensorial analysis was carried out at 15 and 30 days, the aspects evaluated were shine, color, texture, flavor and appearance (test system). The results, it was necessary to use the data at 30 storage days to compare them with the fresh product. The results were: Td showed better physical and chemical characteristics and all the samples are under the mold and yeast limit for fresh fruit. The sensorial analysis carried out at the end of the evaluation shows that Td was best evaluated in color, texture, flavor and appearance. The results show that the use of latex in a 15% results positive for the duration of tree tomato exceeding the results obtained with the use of control treatment. Thus it is recommended to use sande latex as a component for edible coating.