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Evaluación del efecto de la aplicación de calcio en la estabilidad de melón (Cucumis melo L.) fresco pre-cortado

dc.contributor.advisorCáez Ramírez, Gabriela Rabe
dc.contributor.authorCasas Forero, Nidia
dc.date.accessioned2011-09-09T16:36:42Z
dc.date.available2011-09-09T16:36:42Z
dc.date.created2011
dc.date.issued2011-09-09
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dc.identifier.urihttp://hdl.handle.net/10818/192
dc.description137 Páginas.
dc.description.abstractEl objetivo fue evaluar el efecto de la aplicación de calcio sobre la estabilidad del tejido de melón (Cucumis melo L.) fresco pre-cortado. Al aplicar baños cálcicos se estableció que estos presentan un efecto positivo en la preservación de la estructura del tejido vegetal, asociado con una reducción en la pérdida de firmeza, debido a que la activación de la pectil-metil-esterasa, libera ácidos que interactúan con el calcio permitiendo la estabilización de la pared celular. El lactato de calcio permitió extender la vida útil en 9 días. Además se encontró una correlación lineal múltiple entre la firmeza y los parámetros morfométricos, que permitieron describir los cambios a nivel macro a través de las fluctuaciones en el tamaño y forma celular.es_CO
dc.language.isospaes_CO
dc.publisherUniversidad de La Sabana
dc.sourceIntellectum Repositorio Universidad de la Sabana
dc.sourceUniversidad de la Sabana
dc.subjectTecnología de alimentoses_CO
dc.subjectMelón de Castillaes_CO
dc.titleEvaluación del efecto de la aplicación de calcio en la estabilidad de melón (Cucumis melo L.) fresco pre-cortadoes_CO
dc.typebachelorThesis
dc.publisher.programMaestría en Diseño y Gestión de Procesos
dc.publisher.departmentFacultad de Ingeniería
dc.identifier.local142731
dc.identifier.localTE00096
dc.type.localTesis de maestría
dc.type.hasVersionpublishedVersion
dc.rights.accessRightsopenAccesses_CO
dc.creator.degreeMagíster en Diseño y Gestión de Procesos
dc.creator.degreeMagíster en Diseño y Gestión de Procesos


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