Evaluación del efecto microbiológico de un recubrimiento comestible a base de cáscara de plátano y ácido salicílico en tomate (Solanum Lycopersicum).

Abstract

The objective of this work was to determine the microbiological effect on tomato by means of an edible coating based on banana peel flour and salicylic acid. In this resear ch, total counts of mesophilic aerobes, molds and yeasts were determined as microorganisms indicating spoilage, and Salmonella spp and Listeria monocytogenes as the most frequent pathogenic microorganisms in this type of vegetable.