Roldán-Crespo, Ivette M.

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    Propiedades antimicrobiales del aloe vera en cantalupo (Cucumis melo L.) listos para consumo
    (2017) Roldán-Crespo, Ivette M.; Orellana-Feliciano, Lynette E.; College of Agricultural Sciences; Chávez Jáuregui, Rosa N.; Plaza, María de L.; Department of Food Science and Technology; Huerta López, Carlos I.
    Promoting the intake of healthy and fresh products ready for consumption has caused a great interest in the food industry. Is for this reason the search of ways to maintain the microbiological, nutritional and sensorial quality of these foods, avoiding losses in the market. Due to the attention that the plants have caused due to their antimicrobial potential, which can be applied beneficially to horticultural products, this research focuses on the study of the antimicrobial effectiveness of Aloe barbadensis, as a possible solution to this problem. The main objective was to evaluate the antimicrobial properties of an aqueous solution of Aloe Vera in the following microorganisms: E. coli ATTC25922, Salmonella typhi ATTC 14028 and Aspergillus niger ATTC 10535. The aim is to determine a suitable concentration that can inhibit the growth of these microorganisms and be used as post-harvest treatment in cantaloupes, it is expected to reduce the incidence of rotting and maintain its quality for a longer period. By in vitro studies of dilution and cyclic voltammetry, it was determined that the most effective treatment was 30% of Aloe Vera. This treatment was applied to chopped cantaloupes, evaluating the microbiological quality, physical-chemical aspects such as weight loss, pH, and general product acceptability. It was determined that the applied treatment could reduce the microbial load and to maintain physical-chemical properties without significantly modifying the organoleptic properties of the fruit.