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dc.contributor.advisorPlaza-Delestre, María de L.
dc.contributor.authorBuitrago Florez, Luz Angela
dc.date.accessioned2018-11-14T19:16:07Z
dc.date.available2018-11-14T19:16:07Z
dc.date.issued2013
dc.identifier.urihttps://hdl.handle.net/20.500.11801/1313
dc.description.abstractDistributors of citrus fruits in Puerto Rico produce peeled oranges as their main product, however this product is highly perishable. The main objective of this research was to compare different edible film treatments for extending the shelf life of fresh peeled oranges stored at 4 ± 0.5 º C. Four edible films treatments were evaluated as follows: NatureSeal® (NS), NatureSeal® with 2% of potassium sorbate (NS+SP), hydroxypropyl methylcellusoe with 2.5% of glycerol (HPMC), hydroxypropyl methylcellusoe with 2.5% of glycerol and 2% of potassium sorbate (HPMC+SP) and a control treatment (fruit without edible film). In petri plate aerobic microorganism, fungus and yeast were counted. Weight lost, external appearance, texture, color, pH, water activity (aw), ºBrix, vitamin C and acid titration were measured in the treatments. The analyses were performed at 0, 3, 7, 14, 21, 28 days after application of the edible film treatments. Overall, the SP edible films had the lowest microbial counts. There were no significant differences among edible films regarding weight lost, texture, pH, aw, ºBrix, vitamin C and acid titration. The HPCM edible films had the best external appearance. Overall, this study found the edible film HPCM+SP produced the best results.
dc.description.abstractEl núcleo de cítricas de Puerto Rico produce naranjas peladas, sin embargo, enfrenta el problema de la corta vida útil de este producto. Por este motivo, esta investigación fue realizada para comparar tratamientos de películas comestibles las cuales puedan ser utilizadas para extender el largo de vida útil durante el almacenamiento de naranjas frescas peladas a 4 ± 0.5 ºC. Se evaluaron cuatro tratamientos: NatureSeal® (NS), NatureSeal® con 2% de sorbato de potasio (NS+SP), hidroxipropylmetilcelulosa con 2.5% de glicerol (HPMC), hidroxipropylmetilcelulosa con 2.5% de glicerol y 2% de sorbato de potasio (HPMC+SP) y un control de frutas sin película. Se realizó recuento total en plato petri de microorganimos aerobios, recuento de hongos y levaduras. También, se midió pérdida de peso, apariencia externa, textura, color, pH, actividad de agua (aw), ºBrix, vitamina C y acidez titulable en las frutas tratadas. Estos análisis se realizaron a los 0, 3, 7, 14, 21 y 28 días después de aplicar la película comestible. En general, las películas comestibles con SP presentaron menor carga microbial. No se encontraron diferencias significativas entre las películas en pérdida de peso, textura, color, pH, aw, ºBrix, vitamina C y acidez titulable. Las películas comestibles elaboradas a base de HPCM mostraron mejor apariencia. En conclusión, la película comestible HPCM+SP obtuvo el mejor resultado.
dc.language.isoesen_US
dc.subjectNaranjasen_US
dc.subjectCitrus sinensisen_US
dc.titleUtilización de películas comestibles para extender el largo de vida útil de naranjas (Citrus sinensis) frescas peladasen_US
dc.typeThesisen_US
dc.rights.licenseAll rights reserveden_US
dc.rights.holder(c) 2013 Luz Angela Buitrago Florez.en_US
dc.contributor.committeeOrellana Feliciano, Lynette E.
dc.contributor.committeeWessel Beaver, Linda
dc.contributor.committeeNegrón Pérez, Edna
dc.contributor.representativeValencia, Elide
thesis.degree.levelM.S.en_US
thesis.degree.disciplineFood Science and Technology Programen_US
dc.contributor.collegeCollege of Agricultural Sciencesen_US
dc.contributor.departmentDepartment of Food Science and Technologyen_US
dc.description.graduationSemesterFallen_US
dc.description.graduationYear2013en_US


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