Effect of chemical bath in the preservation of physicochemical, microbiological and sensorial properties of the strawberry (fragaria x ananassa)
Abstract
The development of fourth-line conservation techniques has played an important role in the food industry, being effective in prolonging the shelf life of fruits. The objective of this investigation was to evaluate the effect of a chemical spray bath, on some physicochemical, microbiological and sensory parameters of the strawberry; using citric acid, ascorbic acid and calcium chloride in different concentrations, uncoated strawberries were used as control. Analyzes were performed on day 0, 3, 6, 9 and 12 of storage at 5°C, evaluating physicochemical, microbiological and sensory properties. The chemical bath composed of 0,25% of CaCl2, 0,025% citric acid and 0,025% ascorbic acid preserved the fruits a longer period of time, which was reflected in an increase in the resistance to mechanical damage during storage thanks to the action of calcium chloride.
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References
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