Aplicación de tratamiento térmico, recubrimiento comestible y baño químico como tratamientos poscosecha para la conservación de hortalizas mínimamente procesadas

Hernández, Alejandro Escobar; Cardozo, Carlos Julio Márquez; Flores, Claudia Estela Restrepo; Salazar, Jaime Andrés Cano; Gómez, Jairo Humberto Patiño

doi:10.15446/acag.v63n1.40149

Cited by 9 publications

(7 citation statements)

References 29 publications

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“…La intensidad de la respiración constituye un índice de la actividad metabólica de tejidos, aspecto que permite calcular o estimar la duración de su vida útil en función del potencial de deterioro aerobio de los vegetales (Martínez- González et al 2017). En zanahoria, que normalmente tiene una tasa de respiración alta, se ha demostrado que el manejo poscosecha con técnicas de acondicionamiento -como el uso de recubrimientos comestibles y tratamientos térmicos-reducen significativamente la intensidad de respiración en 11 y 44 por ciento, respectivamente (Escobar et al 2014). Tales prácticas de conservación pueden contribuir a que se mantenga la apariencia física y turgencia durante el almacenamiento.…”

Section: Respiraciónunclassified

“…Durante la refrigeración para la conservación y traslado de la zanahoria, se deben tener en cuenta dos elementos: 1) disminuir la respiración, la transpiración y la producción de etileno, y 2) evitar el punto de congelación, ya que las pérdidas por congelación son irreversibles, y los daños, visibles en cuanto se produce el proceso de descongelación (Escobar et al 2014). Los equipos de refrigeración deberán mantener temperaturas entre 10°C y 14°C, y humedad relativa superior a 90 por ciento (Barzee et al 2019) para propiciar baja respiración, la transpiración y síntesis de etileno, y, al mismo tiempo, evitar el congelamiento celular (Goyal et al 2019).…”

Section: La Refrigeración Durante La Conservación De La Zanahoriaunclassified

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Algunas consideraciones sobre el manejo poscosecha de la zanahoria

Verdugo-Fuentes

Peñuelas-Rubio

Martínez³

et al. 2021

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Carrot has a high content of carbohydrates, fiber, antioxidants, and minerals, and it can be con- sumed fresh or processed. Good postharvest management allows maintaining its chemical charac- teristics and organoleptic properties suitable for consumption. This review compiles information on the postharvest management of this species, emphasizing the main factors that affect its shelf life. High respiration and perspiration rate, mechanical damage, and inadequate management of conservation atmospheres reduce its postharvest quality.

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Section: Respiraciónunclassified

Section: La Refrigeración Durante La Conservación De La Zanahoriaunclassified

Algunas consideraciones sobre el manejo poscosecha de la zanahoria

Verdugo-Fuentes

Peñuelas-Rubio

Martínez³

et al. 2021

aap

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“…Minimally-processed products (MPP) are ready-to-eat fresh fruits or vegetables that have passed procedures such as washing, cutting or peeling, and packaging [1]. However, the processing steps cause physical and physiological changes, resulting in undesired symptoms such as off-flavors, enzymatic browning, loss of firmness and nutrients, and the development of possible pathogenic microorganisms [2,3].…”

Section: Introductionmentioning

confidence: 99%

“…To prevent these symptoms and prolong the shelf life of MPP, auxiliary techniques have been used along with refrigeration techniques such as modified and controlled atmosphere, chemical treatment, irradiation, edible coatings, heat treatments, and others [3,4]. Among these, the application of antioxidants is one of the most efficient.…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant Chemical Treatment Affects Physiology and Quality of Minimally-processed Escarole

et al. 2019

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This study evaluated the effect of antioxidant application on quality and physiological aspects of minimally-processed escarole (Cichorium endivia var. latifolia L.) stored at 0 °C and 90–95% relative humidity for 21 d. After minimal processing, leaves were immersed for 5 min in the following solutions: deionized water-control (CT), 1% ascorbic acid (AA), 1% citric acid (CA), 1% oxalic acid (OA), and 2% ethylenediamine-tetraacetic acid (EDTA). Excess water was removed and they were then packed in trays of expanded polystyrene and stored at 0 °C and 90–95% relative humidity for 21 d. Analyses were performed on day 0, after 1 h of processing, and then at intervals of 3 d. The 1% CA treatment maintained the highest levels of endogenous ascorbic acid and pigment content, as well as the lowest values of weight loss and Browning Index (BI). Microbiological development was within the limits established during storage for all treatments. Total phenolic compound content and the activity of polyphenol oxidase and peroxidase enzymes showed variations among treatments. Observing all results, it was concluded that 1% CA was the best antioxidant for the maintenance of the quality attributes of minimally-processed escarole for up to 21 d in cold storage at 0 °C.

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Assessing the cadmium content of cacao crops in Arauca, Colombia

Bravo,

Quiroga-Mateus,

López-Casallas

et al. 2024

Environ Monit Assess

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The district of Arauca is the second-largest producer of cacao in Colombia. However, despite its quality, it faces issues for export due to levels of cadmium (Cd) higher than the regulatory thresholds. A central question is how it may impact agricultural performance in the presence of Cd in cacao and chocolates. This study quantified Cd in cacao plantations from Arauca. Thus, 180 farms were assessed in the municipalities of Arauquita, Fortul, Saravena, and Tame. Five sample types (soil, irrigation channel sediment, soil litter, cacao seeds, and chocolates) were assessed for Cd. As a technological innovation, the new MXRF technology was used for Cd in chocolates. The sequence of Cd content was soil litter > chocolate > soils > cacao seeds > irrigation-channel sediment. A gradient north–south of Cd content in soil was observed, where highest content was found in farms near the Arauca River, and lower farther away. In irrigation channel sediment, Cd levels averaged 0.07 mg kg−1. The Cd content in cacao seeds was 0.78 mg kg−1 on average. Cd content in chocolates was above the threshold (1.10 mg kg−1 on average, including several cacao mass percentages). These artisanal chocolate bars produced by single farms were near the limit of Cd set by the European Union (up to 0.8 mg kg−1). Therefore, mixing beans from different farms could reduce their Cd content. The present study underscores the complexity of Cd distribution, emphasizing the importance of integrating soil, crop, and landscape features in managing and mitigating Cd levels in cacao.

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Aplicación de tratamiento térmico, recubrimiento comestible y baño químico como tratamientos poscosecha para la conservación de hortalizas mínimamente procesadas

Cited by 9 publications

References 29 publications

Algunas consideraciones sobre el manejo poscosecha de la zanahoria

Algunas consideraciones sobre el manejo poscosecha de la zanahoria

Antioxidant Chemical Treatment Affects Physiology and Quality of Minimally-processed Escarole

Assessing the cadmium content of cacao crops in Arauca, Colombia

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