<?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>0120-2812</journal-id>
<journal-title><![CDATA[Acta Agronómica]]></journal-title>
<abbrev-journal-title><![CDATA[Acta Agron.]]></abbrev-journal-title>
<issn>0120-2812</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0120-28122023000200125</article-id>
<article-id pub-id-type="doi">10.15446/acag.v72n2.110066</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Evaluación físico-química del banano maqueño (Mussa acuminata) en dos zonas de cultivo en Ecuador.]]></article-title>
<article-title xml:lang="en"><![CDATA[Physico-chemical evaluation of maqueño banana (Mussa acuminata) in two cultivation zones in Ecuador]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Chevez Véliz]]></surname>
<given-names><![CDATA[Hernán Humberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Tuarez García]]></surname>
<given-names><![CDATA[Diego Armando]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Erazo Solórzano]]></surname>
<given-names><![CDATA[Cyntia Yadira]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Revilla Escobar]]></surname>
<given-names><![CDATA[Karol Yannela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aldas Morejon]]></surname>
<given-names><![CDATA[Jhonnatan Placido]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Guapi Álava]]></surname>
<given-names><![CDATA[Gina Mariuxi]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Técnica Estatal de Quevedo  ]]></institution>
<addr-line><![CDATA[Quevedo ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional del Cuyo  ]]></institution>
<addr-line><![CDATA[Mendoza ]]></addr-line>
<country>Argentina</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2023</year>
</pub-date>
<volume>72</volume>
<numero>2</numero>
<fpage>125</fpage>
<lpage>131</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-28122023000200125&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-28122023000200125&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-28122023000200125&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Ecuador es uno de los mayores productores y exportadores de banano a nivel mundial y cumple con estándares de mercados para la Unión Europea y Estados Unidos. Sin embargo, el banano maqueño, &#8220;red dacca&#8221;, es muy poco explotado, debido al desconocimiento de la funcionalidad del material. Esta materia prima tiene la piel púrpura rojizo, contiene mayores nutrientes que el banano convencional (amarillo) y se caracteriza por la gran adaptación a zonas húmedas y resistencia a la sigatoka negra (Mycosphaerella fijiensis), sin necesidad de ningún tratamiento químico. Por esta razón, el objetivo del presente estudio fue evaluar las características físicas y químicas del banano maqueño &#8220;red dacca&#8221; (Mussa acuminata) en dos zonas de cultivo en Ecuador. Para ello, se utilizó un diseño completamente al azar (DCA) con arreglo factorial A*B, y las variables estudiadas fueron: físicas (firmeza, longitud y relación pulpa/cáscara) y químicas (acidez, pH, cenizas, °Brix, grasa, proteína, fibra total y polifenoles). Los resultados físicos y químicos mostraron diferencia significativa (p &lt; 0,05) entre la media de los tratamientos, y determinaron que los días de maduración influyen en la disminución de longitud, la relación pulpa/cáscara, el pH y en el aumento del contenido de acidez, humedad, cenizas, °Brix, grasas, proteína y fibra total; mientras que las zonas de estudio influyeron en la reducción del parámetro de firmeza y en la variación del contenido de polifenoles totales.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Ecuador is one of the largest producers and exporters of bananas worldwide, meeting the standards of European Union and the United States markets. However, the &#8220;red dacca&#8221; banana is little exploited due to the lack of knowledge of the functionality of the fruit. This raw material has a reddish-purple skin, contains more nutrients than the conventional banana (yellow) and is characterized by its great adaptation to humid areas and resistance to black sigatoka (Mycosphaerella fijiensis) without any chemical treatment. For this reason, the objective of the present study was to evaluate the physical and chemical characteristics of maqueño &#8220;red dacca&#8221; banana (Mussa acuminata) in two cultivation zones in Ecuador. The variables studied were physical (firmness, length, and pulp/peel ratio) and chemical (acidity, pH, ash, °Brix, fat, protein, total fiber, and polyphenols). The physical and chemical results showed significant difference (p &lt; 0,05) between the mean of the treatments, where the days of ripening influenced the decrease in length, pulp/peel ratio, pH and in the increase of acidity, moisture, ash, °Brix, fat, protein, and total fiber content. Likewise, the study zones influenced the reduction of the firmness parameter and the variation of the total polyphenol content.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[calidad]]></kwd>
<kwd lng="es"><![CDATA[nutrientes]]></kwd>
<kwd lng="es"><![CDATA[red dacca]]></kwd>
<kwd lng="es"><![CDATA[variedad]]></kwd>
<kwd lng="en"><![CDATA[nutrients]]></kwd>
<kwd lng="en"><![CDATA[quality]]></kwd>
<kwd lng="en"><![CDATA[red dacca]]></kwd>
<kwd lng="en"><![CDATA[variety]]></kwd>
</kwd-group>
</article-meta>
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