Tratamiento de la emisión de etileno por tomates mediante la adsorción en zeolita natural modificada para controlar su maduración prematura
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Date
2018
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Universidad de Concepción
Abstract
En el presente trabajo se estudió la efectividad de la zeolita natural y modificada como adsorbente de etileno, utilizando como sujetos de estudio tomates de la variedad Medano en estado breaker con aproximadamente un 90% de color verde en la superficie. Los tomates se almacenaron bajo distintos tratamientos: Control, zeolita modificado con nanopartículas de cobre (Cu), zeolita modificada con nanopartículas de zinc (Zn), zeolita modificada con nanopartículas de cobre y zinc (Cu / Zn) y zeolita natural, por periodos de tiempo de 8 y 15 días. Posterior al periodo de almacenamiento se realizaron análisis químicos y físicos para comprobar cuál de los tratamientos fue más efectivo en la adsorción de etileno. Como resultado se obtuvo que el tratamiento Cu / Zn presentó mejores resultados en comparación a los demás tratamientos, lo que significa que el método de interacción entre la zeolita modificada y el etileno es probablemente a través de enlaces catión-π, a diferencia del tratamiento con zeolita natural que presentó el resultado menos favorable entre los tratamientos, donde se asume que la interacción es mediante enlaces más débiles de CH-O. De los análisis realizados los que permiten comprobar de forma clara diferencias presentes entre los tratamientos, en particular licopeno, color (tono, índice de color, diferencia de color), textura (módulo de elasticidad) y etileno remanente, los que se deben tener en consideración para una posterior investigación sobre el mismo tema.
In the present work, effectiveness of natural and modified zeolites as ethylene adsorbents was studied, using as raw material tomatoes of Medano cultivar in breaker state with approximately a 90% of green surface colour. Tomatoes were stored under different treatments: Control, zeolite modified with copper nanoparticles (Cu), zeolite modified with zinc nanoparticles (Zn), zeolite modified with copper and zinc nanoparticles (Cu / Zn) and natural zeolite, for periods of 8 and 15 days. After storage, chemical and physical analyses were carried out to verify which of the treatments was more effective in the adsorption of ethylene. As a result, the Cu / Zn treatment presented better performance in comparison to other treatments, which indicates that the interaction method between the modified zeolite and ethylene is probably via cation-π bonds. On the other hand, treatment with natural zeolite showed the least favourable result among the treatments, assuming interaction by weaker CH-O bonds. From analyses carried out, these allow to establish clear differences between the treatments for lycopene, colour (hue, colour index, colour difference), texture (modulus of elasticity) and remaining ethylene, which must be taken into account for further investigation.
In the present work, effectiveness of natural and modified zeolites as ethylene adsorbents was studied, using as raw material tomatoes of Medano cultivar in breaker state with approximately a 90% of green surface colour. Tomatoes were stored under different treatments: Control, zeolite modified with copper nanoparticles (Cu), zeolite modified with zinc nanoparticles (Zn), zeolite modified with copper and zinc nanoparticles (Cu / Zn) and natural zeolite, for periods of 8 and 15 days. After storage, chemical and physical analyses were carried out to verify which of the treatments was more effective in the adsorption of ethylene. As a result, the Cu / Zn treatment presented better performance in comparison to other treatments, which indicates that the interaction method between the modified zeolite and ethylene is probably via cation-π bonds. On the other hand, treatment with natural zeolite showed the least favourable result among the treatments, assuming interaction by weaker CH-O bonds. From analyses carried out, these allow to establish clear differences between the treatments for lycopene, colour (hue, colour index, colour difference), texture (modulus of elasticity) and remaining ethylene, which must be taken into account for further investigation.
Description
Tesis presentada para optar al título de Ingeniero en Alimentos
Keywords
Zeolitas, Tomates, Etileno, Desarrollo vegetal