Post by account_disabled on Jan 25, 2024 5:04:25 GMT -5
Mexican researchers work on mango and apple biopolymers transformed into biocompostables . In the ripening processes at a molecular scale of these fruits, substances can be applied that slow down their ripening processes. Researcher Stefany Cárdenas Pérez proposes in her doctoral thesis the use of image analysis techniques that could be implemented at low cost in the industry and fruit selection methods, which would reduce contamination among those that are healthy and in the process of decomposition. With atomic force microscopy it is possible to locally apply substances that delay the biochemical processes of ripening in fruits and study them on a nanometric scale.
Mango and apple biopolymers transformed into biocompostables Avoid food waste Worldwide, Mexico is in 15th place in apple production and 5th in mango production ; However, during post-harvest handling, up to 40% of their production is lost because Telegram Database they lose physical and chemical properties over time such as firmness and color changes, characteristics attributable to their quality and freshness. To contribute to the solution of this problem, Stefany Cárdenas Pérez, in her doctoral thesis in food sciences from the National School of Biological Sciences of the.
National Polytechnic Institute (IPN), proposed to delve deeper into the maturation processes of both fruits at cellular, nanometric and molecular level using novel technologies such as atomic force microscopy, computer vision systems and nanotechnology. “We wanted to know how the interactions of certain chemical substances present in food tissue and cells affect the conditions of the biological material on such a small scale, in addition to determining how these properties influence changes in its structure at a macroscopic level. We were interested in fruits of economic importance for the country and the world, so we selected apple (from the Golden Delicious cultivar) and mango (Tommy Atkins variety) as objects of comparative study.
Mango and apple biopolymers transformed into biocompostables Avoid food waste Worldwide, Mexico is in 15th place in apple production and 5th in mango production ; However, during post-harvest handling, up to 40% of their production is lost because Telegram Database they lose physical and chemical properties over time such as firmness and color changes, characteristics attributable to their quality and freshness. To contribute to the solution of this problem, Stefany Cárdenas Pérez, in her doctoral thesis in food sciences from the National School of Biological Sciences of the.
National Polytechnic Institute (IPN), proposed to delve deeper into the maturation processes of both fruits at cellular, nanometric and molecular level using novel technologies such as atomic force microscopy, computer vision systems and nanotechnology. “We wanted to know how the interactions of certain chemical substances present in food tissue and cells affect the conditions of the biological material on such a small scale, in addition to determining how these properties influence changes in its structure at a macroscopic level. We were interested in fruits of economic importance for the country and the world, so we selected apple (from the Golden Delicious cultivar) and mango (Tommy Atkins variety) as objects of comparative study.