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Resumen
Summary
In preparation for the fresh market method packed in controlled atmosphere is carried out, is a
method used to preserve the freshness of the products, as allowing regulate breathing between the
consumption of oxygen and production of carbon dioxide. The target practice was to use packaging to
prolong the shelf life of radish (Raphanus sativus) and green beans (Phaseolus vulgaris L.), as
organoleptically evaluate physical and behavior of these vegetables during storage. For it was used in
the packaging polyethylene bags and polypropylene bags and small holes they were made to allow
adequate exchange of oxygen and prevent fermentative breathing. The storage was performed at low
temperatures (10 -13C) for seven days evaluation. The evaluation of the vegetables was to observe
the physical changes (weight) and organoleptic (color, aroma and texture), to do some vegetables
were packed in polyethylene bags and polypropylene and others were not packaged (control
samples). It is then that the condition the products in correct storage methods give us the products are
in optimal conditions for marketing.
Keywords: controlled atmosphere, packaging, storage, preservation.
1.Introduccin 2. Materiales y mtodos
Dia 1 3 5 8 10 12 15
Polietileno 0.15 0.22 2.60 1.02 1.02 4.19 3.99 Anlisis de Varianza para Textura - Suma de Cuadrados Tipo III
Figura 4. Variacin de la acidez vs das almacenados Fuente Suma de Gl Cuadrado Razn-F Valor-P
Cuadrados Medio
en diferentes empaques
EFECTOS PRINCIPALES
Tabla 6. Anlisis de Varianza para Acidez - Suma de Puesto que un valor-P es menor que 0.05, este factor tiene un
Cuadrados Tipo III efecto estadsticamente significativo sobre textura
rbano.Textura con un 95.0% de nivel de confianza.
Color
Fuente Suma de Gl Cuadrado Razn-F Valor-P
Cuadrados Medio
EFECTOS
PRINCIPALES
A:Dia 10.4762 6 1.74603 4.78 0.0103 A:Dia 15.619 6 2.60317 4.00 0.0197
B:Empaque 0.285714 2 0.142857 0.39 0.6845 B:Empaque 1.52381 2 0.761905 1.17 0.3432
Puesto que un valor-P es menor que 0.05, este factor tiene un Todas las razones-F se basan en el cuadrado medio del
efecto estadsticamente significativo sobre Color con un 95.0% error residual.
de nivel de confianza. Los valores-P prueban la significancia estadstica de
cada uno de los factores. Puesto que un valor-P es
Aroma menor que 0.05, este factor tiene un efecto
estadsticamente significativo sobre Textura con un
95.0% de nivel de confianza.
Color
4. Conclusiones