Obtención de ácido acético a partir de plátano (Musa AAB), El Carmen, Manabí.

Abstract

The cultivation of Musaceae in Ecuador is one of the fundamental activities for the economy of the Canton El Carmen province of Manabí, producing large hectares cultivated for the export of bananas. However, by having a significant demand for hectares with this fruit, they generate musaceous waste that affects the environment. For this reason, the need arose to insert a circular economy to treat these wastes and convert them into products with added value, thus arising the approach of preservation and improvement of waste to obtain acetic acid when processing the banana. Organic acids play an important role since, together with sugars, they are the main soluble components of ripe fruits and have a very important effect on flavor, this being one of the main ripening indices that determines the harvest date of the fruits. for multiple purposes, in this investigation it determined the maturity index of each variety to proceed in obtaining acetic acid. A comparison of acetic acid yield was made in the Barraganete Musa AAB banana with cultivars such as Dominico, Orito and Banano, which were submitted to determine the prevalence of microorganisms. This allowed the DBCA statistical nalysis with AxB factorial arrangement, being the factor A the Musaceae cultivars and the factor B the microorganisms of the wild crops and kombucha. The results obtained were carried out according to the Ecuadorian Technical Standard 2296 for the evaluation of vinegar.