Recubrimientos comestibles antioxidantes para aumentar la vida útil de pera cv conferencia
| dc.contributor.advisorTFE | Fernández García, Teresa | |
| dc.contributor.advisorTFE | Fernández Pan, Idoya | |
| dc.contributor.affiliation | Escuela Técnica Superior de Ingenieros Agrónomos | es_ES |
| dc.contributor.affiliation | Nekazaritza Ingeniarien Goi Mailako Eskola Teknikoa | eu |
| dc.contributor.author | Cirilo Roiz, Antonio | |
| dc.date.accessioned | 2016-05-23T12:40:40Z | |
| dc.date.available | 2020-09-01T23:00:09Z | |
| dc.date.issued | 2015 | |
| dc.date.updated | 2016-01-11T12:15:07Z | |
| dc.description.abstract | This paper proposes a new alternative to improve the quality of conference pear during marketing conditions. Thus, in order to extend the shelf-life of the pears, maintaining their appearance over a prolonged period and prevent the appearance of superficial scald during marketing conditions, alginate-based edible coatings were developed as carriers of natural antioxidants: cinnamaldehyde, eugenol and carvacrol. The coatings improved the appearance and firmness of the samples for a period of 15 trading days at 20 ºC throughout the period of analysis. No significant differences between treatments and control effectiveness in retaining the α-farnasene and its impact on the superficial scald were observed. A sensory analysis of samples was done, which results showed that the coating did not alter the appearance of the samples but some changes in their taste were detected. It is necessary to continue with the studies initiated by advancing the date of application of the coating and focusing on the formulation with carvacrol as an active agent, and higher concentrations of alginate. | es_ES |
| dc.description.degree | Máster Universitario en Tecnología y Calidad en las Industrias Agroalimentarias por la Universidad Pública de Navarra | es_ES |
| dc.description.degree | Nekazaritzako Elikagaien Industrietako Teknologiako eta Kalitateko Unibertsitate Masterra Nafarroako Unibertsitate Publikoan | eu |
| dc.embargo.lift | 2020-09-01 | |
| dc.embargo.terms | 2020-09-01 | |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.uri | https://academica-e.unavarra.es/handle/2454/20734 | |
| dc.language.iso | spa | en |
| dc.rights.accessRights | info:eu-repo/semantics/openAccess | |
| dc.subject | Edible coating | es_ES |
| dc.subject | Alginate | es_ES |
| dc.subject | Essential oil | es_ES |
| dc.subject | Pear | es_ES |
| dc.subject | Scald | es_ES |
| dc.title | Recubrimientos comestibles antioxidantes para aumentar la vida útil de pera cv conferencia | es_ES |
| dc.type | info:eu-repo/semantics/masterThesis | |
| dspace.entity.type | Publication | |
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