Evaluación comparativa de tecnologías de enfriamiento y tratamientos con hipoclorito de sodio, para prolongar la vida útil del tomate en condiciones tropicales
DOI:
https://doi.org/10.5377/elhigo.v15i2.21728Palabras clave:
poscosecha, cámaras de enfriamiento, hipoclorito de sodio, vida útil, calidadResumen
El tomate (Solanum lycopersicum L.) es un cultivo de gran importancia hortícola cuya vida de anaquel se reduce en climas tropicales por la rápida maduración y la incidencia de patógenos poscosecha. Para enfrentar esta limitante, se evaluó el desempeño de los sistemas de enfriamiento, ColdStore, una cámara evaporativa, y Coolbot®, un cuarto frío adaptado, comparándolos con el almacenamiento ambiental, junto con inmersiones en hipoclorito de sodio cada tres y cinco días. El experimento se realizó bajo un diseño BCA bifactorial, evaluando temperatura, color, firmeza, °Brix, incidencia de enfermedades y tiempo de conservación. Coolbot® mantuvo temperaturas promedio de 12.5 ± 2.05 °C y 72.0 ± 6.63 % HR, firmeza media de 1.39 kg·cm⁻², conservando la calidad comercial hasta el día 21, ColdStore operó a 23.06 ± 2.13 °C y 84.7 ± 10.6 % HR con una media de firmeza de 0.91 kg·cm⁻², manteniendo calidad comercial hasta el día 15, ambas superiores al ambiente (25.1 ± 3.52 °C y 60.8 ± 13.8 % HR; 0.36 kg·cm⁻²). Los °Brix se mantuvieron estables alrededor de 3.5. Las inmersiones en hipoclorito no mostraron diferencias estadísticas, pero en combinación con las cámaras redujeron descartes de frutos por pudriciones a 1.51–3.44 % en CoolBot y ColdStore, frente al 10.08 % en ambiente. En conjunto, Coolbot® con inmersiones cada tres días resultó la alternativa más eficiente para prolongar la vida útil y preservar la calidad visual del tomate, mientras que ColdStore representó una opción viable y de menor costo para contextos con acceso limitado a energía.
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