Determinación de los parámetros del proceso de desverdizado para la producción de Toronja Star Ruby en la Empresa Tamacal Fruit S.A.S.

Abstract

This work exposes the variables that must be controlled in a degreening process, which is characterized by producing a color change in the epidermis of the fruits, also the realization of this project aims to create a methodology to execute the process in a way that the equipment and supplies of the Tamacal Fruits SAS company are used and a benefit is obtained when executing the production process, giving added value to the fruit. Degreening chambers regularly work with a control of temperature, relative humidity and ethylene concentration. Therefore, in the development of this work, the instruments available to carry out the manipulation of the factors were taken into account, so it has been decided to work with the Citrus catalytic generator leaving the ethylene concentration constant at level 7 for an evacuation time of 72 hours and relative humidities in the range of 90 to 95%. The temperature was designated as the independent variable. The degreening process was carried out at T <25 ° C and at T> 25 ° C. According to this, the dependent variables that were analyzed in each treatment were acidity, weight, juice content, total soluble solids (TSS), maturity index, and color index. The grapefruits that were exposed to ethylene at different temperatures did not show changes in their acidity, weight loss, and color index. On the contrary, the juice content, the total soluble solids, and the maturity index presented significant differences in each treatment.