Resumen de Efecto del ácido cítrico sobre la calidad microbiológica de jícama mínimamente procesada.
Divino Canul, Mariela Moo, Martin Cruz
The objective of the present study was to evaluate the effect of citric acid soaking on the microbiological quality in fractions of jicama. Jicama pieces were disinfected by immersion for five minutes in a solution of sodium hypochlorite at 300 ppm. Four treatments immersion for five minutes in the following aqueous solutions were generated: 5 g L-1 of citric acid (CA); 10 g L-1 AC; 15 g L-1 AC and the control (0 g AC). Each treatment was packed in a polyethylene container and stored at 5 ± 1 ° C, until the witness lost its characteristics of acceptance. The response variables were total coliforms, E. coli, fungi, yeasts and Acceptance. T3 presented a shelf life of 13 days with acceptable quality characteristics to reduce the initial microbial count and get a sensory rating "I like it". Thus recommended the application of 10 g of AC and a temperature of 5 + 1°C for storage of minimally processed jicama.
