Efecto del recubrimiento de alginato-calcio y temperatura de almacenamiento sobre la vida útil de la fresa (Fragaria × ananassa)
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Abstract
Introduction. Strawberry (Fragaria × ananassa) is a highly perishable fruit whose marketing in communities such as Gatazo-Colta is limited by rapid quality loss and cold chain instability. Objective. To evaluate the effect of an edible sodium alginate coating (1%) plasticized with glycerol (0.5%) and cross-linked with calcium chloride (1.5%), combined with two storage temperatures (4 °C vs. 10 °C), on the microbiological and physicochemical shelf life of strawberries. Methodology. A 2×2 factorial experimental design in randomized complete blocks (n=24 experimental units) was applied. Time-to-rejection (>10⁵ CFU·g⁻¹ molds/yeasts) was analyzed using Kaplan-Meier survival curves and Cox proportional hazards models. Physical deterioration trajectories (weight loss, firmness) were evaluated using Linear Mixed Models (LMM). Results. A significant interaction (p < .05) was detected between coating and temperature. The combined treatment (Coating at 4 °C) extended the median shelf life beyond 10 days, significantly reducing the weight loss rate and the risk of microbiological failure (Hazard Ratio < 0.20) compared to the control at 10 °C, which barely reached 4 days. Conclusion. The application of alginate-calcium coating in synergy with strict refrigeration constitutes a technologically viable strategy to reduce waste and guarantee safety in local supply chains. General Area of Study: Agricultural and Biological Sciences. Specific area of study: Applied Statistics for Postharvest Quality. Type of study: Original article.
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