SISTEMA DE BIOSEGURIDAD PARA LA CALIDAD DE CHAYOTES Y REDUCCIÓN DE VIVIPARISMO PARA EXPORTACIÓN

Abstract

The chayote (S. edule), is a vegetable export marketed USA and Canada. It is harvested by hand and susceptible to friction, rolling, oxidation and manipulation during the selection and packaging, quality and reducing microbial load increases risk of transmission of gastrointestinal diseases. A constraint on varieties of chayote is viviparismo (germination) that reduces its shelf life and is commercially punished. The result recorded high rate of transpiration, which encourages condensation on the packaging fungal growth. Equipment for the treatment and packaging of fruits was designed by a classifier, cleaning equipment, disinfection by ozonated water, waxing and UV emission. The machine registered as a utility model allows continuous flow pack large amounts of fruit without damage, maintains quality and prevents falls from ramps, bearing friction, and accelerates the selection by avoiding quality losses. Ultraviolet light (1, 3 and 5 kJ m-2) reduced viviparismo and fruit weight loss compared to the control without affecting biochemical qualities. Fruits washed with ozonated water had less weight loss and reduced incidence of pathogenic blister showing superior quality compared to untreated fruits.