Comparación de dos sustancias aceleradoras del proceso de maduración en las variedades de plátano barraganete y dominico, para procesos agroindustriales.

Abstract

Artificial ripening in fruits is a process that has been carried out in recent decades and has been updated with the implementation of technology to control all the variables that influence the process (relative humidity, temperature), this has served for the supply of agro-industries and the creation of new products. In the titration work, it was sought to compare the effect of ethylene and ethephon in the ripening process of barraganete plantain and Dominican plantain through 3 ripening treatments (T1: ethephon, T2: ethylene and T3: control), evaluating both physical results as chemists showing that during the ripening process the fruit presents changes such as an increase in Brix degrees and a decrease in pH due to the increase in malic acid. It was concluded that physically from ethephon and ethylene a homogeneous maturation is obtained in the short term. Through analysis of variance, it was determined that there is no statistical difference between treatments in the barraganete plantain, while in the Dominican plantain the ethephon is different from the other treatments. Analyzing the physical and chemical results of the two varieties of banana with the different treatments, it was detected that in Treatment 3 or as a control, the bananas suffer greater dehydration compared to the other treatments. The sensory panel determined that ethephon had a positive effect on the ripening and organoleptic characteristics of the two varieties of bananas. The benefit / cost analysis determined that the project is viable.