Efectos de radiación roja y azul en el tiempo de vida útil de 3 frutos seleccionados en condiciones ambientales.

Abstract

Abstract: In this last stretch, technology has been the one that has evolved the most and, with it, has improved and strengthened the different activities carried out by every company and company around the world. As for food, this has significantly transformed this sector, to the point that it has allowed the development of new processes and conservation methods so thatthe products acquire greater durability with the passing of days. In the present work, the conservation of three fruits (banana, grape and pear) under blue, red and ambient LED light is analyzed, later, the comparison is made and the best storage proposalis shown. An exploratory quantitative methodology was used, resulting in the fact that the wavelength does alter the physical-chemical composition of the fruits with the passing of days, in addition, that the values obtained in each experimentation are minimal, so it is concluded that, the irradiation of the lights contributes in a certain way, but not in its totality in comparison to other methods of conservation.