Evaluation of Different Biodegradable Polymers of Vegetable Origin Ace Fruit Edible Coatings for Prolonging Conservation

This investigation studies the effect that have the biodegradable polymers Starch of yuca and Protein of soya used like edible coatings in fruits with distinct morphological characteristics like Averrhoa carambolo L. (carambola), Carica papayaL. (Papaya) and Carica pentagona H. (babaco). The experimental model used was a design of complete blocks at random with a factorial arrangement AxBxC equal to twelve treatments with two repetitions giving a total of twenty-four experimental units. The factors of study were like factor To the types of fruits (Carambola, Papaya and Babaco), factor B states of maturity (semimaduro and mature) and like factor C concentration of the coating (Starch of yuca and Protein of soya). To evaluate the effects of the coatings in the fruits analysed the following variables of study Brix, pH, Acidity, Loss of weight and Colorimetry in L*, a* and b*. For the essays used fruits selected that you find free of impurities and mechanical damages, proceeded to the wash and disinfection in a solution of citrus acid to 2 % during 20 minutes and produced the dried, afterwards prepared the coating forming a mix that heated to 60C by 30 min to 300 rpm by means of a platen of magnetic agitation con warming, made the application of the coatings in the fruits by means of a paintbrush, the dried of the fruit made it to him to a temperature between 22 C and 23 C for finally observe the process of maduration of each one of the fruits. The results indicate that by means of the application of the coating to base of the polymer starch of yuca in carambolas attained to prolong the useful life and conservation of this fruit.