Aplicación de técnicas de deshidratación, maceración y escaldado, para la conservación de manzanas Red Delicious, Flor de Mayo y Emilia

Abstract

Apple production is common in various regions of the world. The apple is well known for its nutritional value, being a recommended fruit in the diet of human beings. The fruit possesses attractive, organoleptic characteristics for the consumer. In some places in harvest season it has not been well used in all its totality due to some factors, the lack of knowledge of the application of conservation techniques.

During the processing of the apple, a physical change takes place in its coloring, known as enzymatic browning. To control this change one uses dehydration, maceration and blanching techniques as an alternative for effective use of the fruit. In the project, the development of products applying techniques for the development of teas, liquors and marmalades has been proposed. The principal ingredients are local apples from the Highlands such as the Flor de Mayo, Emilia and Red Delicious varieties.