EFECTO DE LA RADIACIÓN GAMMA SOBRE PARÁMETROS FISICOQUÍMICOS POSTCOSECHA DE GUAYABA (Psidium guajava L.)
DOI:
https://doi.org/10.47187/perf.v1i33.310Palabras clave:
Brix, color, firmeza, guayaba, postcosecha, vida útilResumen
La guayaba (Psidium guajava L.) es una fruta tropical rica en vitamina C, minerales, fibra dietética y compuestos antioxidantes; sin embargo, las pérdidas postcosecha asociadas a esta fruta se estiman alrededor del 20 al 55 % a nivel mundial. La radiación gamma es una tecnología emergente con gran potencial para optimizar parámetros postcosecha en productos frescos. El objetivo de esta investigación fue evaluar tratamientos de radiación gamma en guayaba como tecnología de conservación postcosecha. Se aplicaron niveles de radiación gamma de 100, 200 y 300 Gy y un tratamiento control sin irradiación, en un periodo de tiempo de 0, 5 y 10 días para analizar parámetros como firmeza, pérdida de peso, contenido de sólidos solubles, humedad y color. Las dosis de 200 y 300 Gy conservaron mejor la calidad de las frutas irradiadas, en cuanto a firmeza, peso, sólidos solubles totales (°Bx), contenido de humedad y color, superando al control. Concluyendo que niveles de radiación de 200 Gy conservan los atributos postcosecha mencionados, promueve la luminosidad de la fruta y extiende la vida útil. Afirmando que la radiación gamma contribuye a la optimización de la calidad de productos frescos manteniendo sus características por más tiempo.
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Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0.
