frutas

La Escuela Técnica Superior de Ingenieros Agrónomos de la Universidad Politécnica de Madrid ha desarrollado un método para conocer algunas propiedades internas de las frutas como su sabor, su madurez o su vida útil, sin necesidad de abrirlas.

El Laboratorio de Propiedades Físicas y Tecnológicas Avanzadas en Agroalimentación de la Universidad Politécnica madrileña ha encontrado una forma no destructiva de medir la calidad de la fruta, en concreto el durazno, que puede determinar el momento idóneo para su comercialización y consumición.

Se trata de una técnica que, mediante una cámara especial -de visión multiespectral-, toma imágenes de la fruta para comprobar la cantidad de clorofila que posee. Esto determina el grado de madurez del durazno  ya que, a medida que el fruto madura, la clorofila de su interior va desapareciendo.

A partir de estas imágenes, los científicos han llevado a cabo unas clasificaciones en las que, además, se han tenido en cuenta otras medidas de referencia como la firmeza y el contenido de azúcares.

«Este sistema podría ser utilizado tanto por las grandes plataformas de distribución de fruta hasta los supermercados y establecimientos comerciales», ha explicado la profesora Lourdes Lleo, que ha trabajado en la investigación, desarrollada dentro del proyecto europeo Isafruit.

Según Lleo, la utilidad de este método radica en su capacidad para determinar en qué momento de su vida está el fruto, de tal forma que puede «guiar», por ejemplo, al comerciante a la hora de «sacarlo inmediatamente a la venta o esperar al día siguiente para hacerlo» de manera más fiable comparado con los métodos actuales.

En cuanto al consumidor, aunque puedan existir »expertos» a la hora de elegir un buen durazno, la profesora Lleo señala que «el ojo humano tienen menos sensibilidad para diferenciar las distintas tonalidades del rojo», así que hay grados de maduración que muestra este color que pueden pasarle desapercibido.

El sistema sigue en laboratorio donde, en la actualidad, se está intentando aplicar también al melón.
De todas maneras ya existe algo parecido que se utiliza en las peras que es un tensiómetro que mide la dureza que presenta la pera ya que al ir madurando se torna más blanda y acuosa.

Como se ve, las Universidades del mundo están permanentemente trabajando buscando nuevos métodos que nos permitan perfeccionar al máximo nuestro sistema productivo.

No nos debe asustar y mucho menos debemos rechazar de cuajo la posibilidad de utilizar algunos de estos adelantos, por supuesto debemos tener si precaución sobre su procedencia y seriedad que nadie mejor que una Universidad nos la puede dar.

De todas maneras los argentinos somos poco propensos a apoyarnos en las altas casas de estudio para incorporar los adelantos tecnológicos que estas puedan llegar a proponer. Somos en definitiva bastante tradicionalistas y conservadores y esto mas allá de beneficiarnos por sostener viejas tradiciones nos dejan relegados en un pasado que no sé si es bueno en todos sus contenidos.

Ni la revolución por la revolución misma, ni tan conservador que nos ancle a viejas técnicas que no aceptan los mercados de hoy.

En la evolución está el secreto de mantenernos actualizados y al compás del mundo.

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