Resumen

SALSAMENDI, Maité; PORTELA, Gabriela  y  PONZIO, Nora. Efecto de distintas concentraciones de sacarosa, miel y ácido ascórbico en la calidad sensorial y microbiológica de una mezcla de frutas cortadas. Rev. cienc. tecnol. [online]. 2013, n.19, pp.35-44. ISSN 1851-7587.

The purpose of ready to eat fruits is to provide the consumer a product with long shelf life, maintaining its nutritional and sensory quality. The objective was to evaluate the effect of natural preservatives in different concentrations on sensory and microbiological quality of fresh-cut fruit. A mixture of apples, oranges, bananas and pears was used, then peeled and chopped. Concentrations of saccharose, honey and ascorbic acid of 0,15, 20,25%; 0.10, 15, 20 % and 0,1 0,25 and 0,5%, respectively, were added and then stored at 4ºC. The acceptability of consumers, was assessed by Quantitative and Descriptive Analysis (QDA, n=30). Sensorial apple texture valuation was increased by honey and ascorbic acid, but no significant differences were found in sweetness and aroma, both in saccharose and ascorbic acid. The evolution of Total Aerobic Mesophiles (TAM, Triptein-Soy-Agar, planting on surface), Fungi and Yeasts (F & Y, Yeast-Glucose-Chloranphenicol, planting on surface), and Lactic Acid Bacteria (LAB, Man-Rogosa- Sharpe and Most Probable Number) were analyzed. The UFC lowest values observed, in AMT, corresponded to honey 15%-24hs, 10 and 20%-48 hs, in saccharose at 20%-initial and 20%-48 hs; Furthermore, the lowest UFC values in AA were founded at 0.1% and 0.5%-24hs. These preservatives, at the concentrations used, showed different control dynamics. However, were not statistically different. The effect of the preservatives used on the development of Escherichia coli, Rhodotorula spp. and Lactobacillus spp was also evaluated. All the preservatives used exerted control over the microorganisms growth, although with different capacity.

Palabras clave : Fresh-cut fruits; Sensorial-Microbiological Analysis; Preservatives.

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