Evaluación funcional de una bandeja biodegradable obtenida a partir de harina de yuca y fibra de fique

Abstract

This work looking to establish some functional characteristics of a biodegradable tray made from cassava flour and sisal fiber through the technique of compression molding, grape variety is packed they break them in biodegradable polystyrene trays as a benchmark for comparison, covered with a film of polyvinyl chloride and stored at a temperature of 12 ° C in order to simulate climatic conditions which are commonly found in these products (supermarket). The microbiological analysis was applied, gases within the packaging, and product firmness packed every 10 days during storage for one month to give 4 checkpoints. It was established that the biodegradable tray favors the proliferation of fungi and yeasts, promotes the accumulation of gases, and is not a factor that influences the strength of the grapes.