Commercial potential of fruits from albus varietal groups of chayote
DOI:
https://doi.org/10.29312/remexca.v16i7.3862Keywords:
chayote varietal groups, darkening, QualityAbstract
México cuenta con la mayor variabilidad de frutos de chayote (Sechium edule Jacq. Sw.). Sin embargo, no hay reportes sobre los tratamientos postcosecha para los chayotes blancos tipo albus. El objetivo fue evaluar diferentes tratamientos postcosecha en los grupos varietales albus: a. minor, a. levis, a. dulcis, a. spinosum y a. levis gigante cosechados en Huatusco, Veracruz, México. Para ello los frutos se almacenaron a 12 ±1 °C y 90 ±5% HR por siete días, y después se mantuvieron a 18 ±1 °C y 60 ±5% HR para su evaluación. Los tratamientos fueron: cera, película plástica, ácido cítrico y ácido ascórbico, solos o combinados. Se determinó la pérdida de peso, la calidad comercial, la actividad enzimática, la permeabilidad de membrana y el contenido de fenoles. Se observó que los frutos tipo albus son sensibles al obscurecimiento del epicarpio, pérdida de peso, viviparismo e incidencia de hongos, con una vida de anaquel de entre 1 y 6 días. El uso de recubrimiento de cera y películas plásticas individuales o combinadas con ácidos orgánicos redujeron las pérdidas de peso y la actividad enzimática de polifenol oxidasa (PPO) y peroxidasa (POD), incrementando la vida útil de los frutos de 6 a 12 días.
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