Control químico de infecciones postcosecha en hortalizas
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Date
2017
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Universidad Nacional de Trujillo
Abstract
El trabajo tuvo como objetivo el estudio del control químico de infecciones postcosecha de hortalizas, por ser productos perecederos cuando se conserva en condiciones inadecuadas de temperatura, humedad relativa y empaque, con el fin de contribuir a mejorar las condiciones socio económicos del productor a través de investigaciones dirigida al desarrollo sostenible, como resultado del estudio se conoció la existencia de métodos alternativos que nos ayudarías a controlar las infecciones postcosecha en hortalizas entre los cuales tenemos al ácido Peroxiacético o peracético, el ozono, benomyl, fludioxonil, nanopartículas de cobre y de óxido de zinc, entre otros más mencionados por lo que cabe resaltar la importancia del comportamiento de cada compuesto químico en función a las hortalizas sometidas según los parámetros establecidos en cada estudio; consecuentemente tener una mejor acción germicida y de esta manera evitar más perdidas en el ámbito agroalimentario.
ABSTRACT The study aimed to study the chemical control of postharvest infections vegetables, being perishable products when stored under inadequate conditions of temperature, relative humidity and packaging in order to help improve the socioeconomic conditions of the producer through aimed at sustainable development, as a result of the study research was known the existence of alternative methods that would help us to control postharvest infections vegetables among which are the peroxyacetic or peracetic acid, ozone, benomyl, fludioxonil, nanoparticles copper and zinc oxide, among others mentioned so it is worth noting the importance of the behavior of each chemical compound according to subject vegetables according to the parameters established in each study; consequently have a better germicidal action and thus prevent further losses in the food sector.
ABSTRACT The study aimed to study the chemical control of postharvest infections vegetables, being perishable products when stored under inadequate conditions of temperature, relative humidity and packaging in order to help improve the socioeconomic conditions of the producer through aimed at sustainable development, as a result of the study research was known the existence of alternative methods that would help us to control postharvest infections vegetables among which are the peroxyacetic or peracetic acid, ozone, benomyl, fludioxonil, nanoparticles copper and zinc oxide, among others mentioned so it is worth noting the importance of the behavior of each chemical compound according to subject vegetables according to the parameters established in each study; consequently have a better germicidal action and thus prevent further losses in the food sector.
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Keywords
Infecciones postcosecha, Acido Peroxiacético, Perdidas agroalimentarias