<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0012-7353</journal-id>
<journal-title><![CDATA[DYNA]]></journal-title>
<abbrev-journal-title><![CDATA[Dyna rev.fac.nac.minas]]></abbrev-journal-title>
<issn>0012-7353</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0012-73532018000100344</article-id>
<article-id pub-id-type="doi">10.15446/dyna.v85n204.63420</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Conservation of "Paluma" guavas coated with cassava starch and pectin]]></article-title>
<article-title xml:lang="es"><![CDATA[Conservación de las guayabas &#8220;Paluma&#8221; recubiertas con almidón de yuca y pectina]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Quirino]]></surname>
<given-names><![CDATA[Anny Karoline Rocha]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Costa]]></surname>
<given-names><![CDATA[Josenara Daiane de Souza]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Figueiredo Neto]]></surname>
<given-names><![CDATA[Acácio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Costa]]></surname>
<given-names><![CDATA[Marylia de Sousa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez-Sáenz]]></surname>
<given-names><![CDATA[Carolina María]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidade Federal do Vale de São Francisco Faculty of Agricultural Engineering ]]></institution>
<addr-line><![CDATA[Petrolina PE]]></addr-line>
<country>Brazil</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Federal de Educação Tecnológica  ]]></institution>
<addr-line><![CDATA[Petrolina PE]]></addr-line>
<country>Brasil</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Nacional de Colombia Faculty of Engineering ]]></institution>
<addr-line><![CDATA[Bogotá ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2018</year>
</pub-date>
<volume>85</volume>
<numero>204</numero>
<fpage>344</fpage>
<lpage>351</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0012-73532018000100344&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0012-73532018000100344&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0012-73532018000100344&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract This study was to evaluate the post-harvest conservation of "Paluma" guavas coated with cassava starch and pectin. The selected and disinfected fruit samples were coated with cassava starch or pectin at concentrations of 0 (control), 2, 4 and 6%. Then, fruits were stored at room temperature (25 ± 1.0°C) for 12 days. Every three days, evaluations of mass loss, length, diameter, color of peel and pulp, pulp firmness, total soluble solids, pH and vitamin C content were held. The experiment was completely randomized in a 4 x 5 factorial design with four concentrations of the solutions and five storage periods with three replications. The results showed that cassava starch and pectin-based coatings can be an alternative for maintaining the post-harvest quality of "Paluma" guavas. Concentrations of 4 and 6% of both types of coating provided good results regarding the retention of some attributes. The cassava starch kept the fruits brighter compared to fruits coated with pectin.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Este estudio evaluó la conservación post-cosecha de guayabas "Paluma" recubiertas con almidón de yuca y pectina. Las muestras de frutos seleccionadas y desinfectadas, fueron recubiertas con almidón de yuca o pectina a concentraciones de 0 (control), 2, 4 y 6%. Los frutos se almacenaron a 25 ± 1,0 ° C durante 12 días. Cada tres días se realizaron evaluaciones de pérdida de masa, longitud, diámetro, color de piel y pulpa, firmeza de pulpa, sólidos solubles totales, pH y contenido de vitamina C. El experimento fue completamente al azar en un diseño factorial 4 x 5 con cuatro concentraciones de las soluciones y cinco periodos de almacenamiento con tres repeticiones. Los resultados mostraron que los revestimientos a base de almidón de yuca y pectina pueden ser una alternativa para mantener la calidad post-cosecha de las guayabas "Paluma". Las concentraciones de 4 y 6% de ambos tipos de revestimiento proporcionaron buenos resultados con respecto a la retención de algunos atributos. El almidón de yuca mantuvo las frutas más brillantes en comparación con las frutas cubiertas con pectina.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[edible coatings]]></kwd>
<kwd lng="en"><![CDATA[fruits properties]]></kwd>
<kwd lng="en"><![CDATA[Psidium guajava L.]]></kwd>
<kwd lng="en"><![CDATA[ripening]]></kwd>
<kwd lng="en"><![CDATA[storage]]></kwd>
<kwd lng="es"><![CDATA[recubrimientos comestibles]]></kwd>
<kwd lng="es"><![CDATA[propiedades de las frutas]]></kwd>
<kwd lng="es"><![CDATA[Psidium guajava L.]]></kwd>
<kwd lng="es"><![CDATA[madurez]]></kwd>
<kwd lng="es"><![CDATA[almacenamiento]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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