Evaluación del efecto antimicrobiano del gel de aloe vera y ácido cítrico en apio (Apium graveolens) cortado en fresco

This paper will evaluate the content of citric acid and Aloe gel as antimicrobial in (Apium graveolens) fresh cut during storage will be evaluated, determining the organoleptic quality of celery (Apium graveolens) treated with Aloe vera gel and citric acid and a microbiological analysis of total col...

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Main Author: Paternina Tuñón, Joyces Saned
Other Authors: Martínez, Lurys
Format: Tesis de grado
Language: Español
Published: Universidad Especializada de las Américas 2020
Subjects:
Online Access: http://repositorio2.udelas.ac.pa/handle/123456789/265
Summary: This paper will evaluate the content of citric acid and Aloe gel as antimicrobial in (Apium graveolens) fresh cut during storage will be evaluated, determining the organoleptic quality of celery (Apium graveolens) treated with Aloe vera gel and citric acid and a microbiological analysis of total coliform count. Fruits and vegetables are living things that continue to breathe and perspire after being harvested. Fruits and vegetables are climacteric has a high respiration rate and this makes ripening faster. (RIVERA, 2014) A 3x3 experimental factorial method of Latin squares, exploratory using as sample celery cut into fresh slices divided into 10 bags of 100 grams. Samples were made in the biology laboratory of the Especialized University of the Americas (UDELAS). Treatment with Aloe gel and citric acid significantly reduced the loss of firmness during cold storage. This edible coating offers us to retard certain physiological processes that reduce bacterial growth in the Apium Graveolens.