<?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>S0120-28122024000300242</article-id>
<article-id pub-id-type="doi">10.15446/acag.v73n3.115163</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Effects of antioxidants, cutting methods, and packaging on the quality of fresh-cut banana (Musa paradisiaca L.)]]></article-title>
<article-title xml:lang="es"><![CDATA[Efectos de antioxidantes, métodos de troceado y envasado sobre la calidad de banano (Musa paradisiaca L.) mínimamente procesado]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Dussán Sarria]]></surname>
<given-names><![CDATA[Saúl]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hleap Zapata]]></surname>
<given-names><![CDATA[José Igor]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Camacho Tamayo]]></surname>
<given-names><![CDATA[Jesús Hernán]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Colombia  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2024</year>
</pub-date>
<volume>73</volume>
<numero>3</numero>
<fpage>242</fpage>
<lpage>250</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-28122024000300242&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-28122024000300242&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-28122024000300242&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The objective of this study was to evaluate the effect of antioxidant agents, type of packaging, and cutting method on the stability of fresh-cut bananas stored for 12 days at 11±2ºC and 85 ± 2 % relative humidity (RH). The fruits were sanitized, cut into slices and cubes, treated with 0.92% (w/v) citric acid (CA) and 0.5% (w/v) L-cysteine (CS), and packaged in polyethylene terephthalate (PET) boxes and polystyrene trays coated with 16&#956;m PVC film (Po). Every 2 days of storage, physicochemical properties (titratable acidity, soluble solids, pH) and color parameters (CIELAB) were evaluated. For both types of packaging, banana slices treated with CA presented higher titratable acidity values (0.38), lower pH values (4.75), and less variation in the values of the color coordinates b* (39.5) and L* (66.0) than those treated with CS and the control. Fresh-cut banana slices treated with 0.92 % (w/v) citric acid and packaged in polystyrene trays + PVC plastic had better stability for up to 12 days of storage at 11 ± 2 °C and 85 ± 2 % RH.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El objetivo de este estudio fue evaluar el efecto de agentes antioxidantes, el tipo de empaque y tipo de corte sobre la estabilidad del banano mínimamente procesado, almacenado durante 12 días a 11 ± 2 ºC y 85 ± 2 % humedad relativa (HR). La fruta fue higienizada, cortada en rodajas y cubos, y tratada con ácido cítrico (AC) al 0.92 % (p/v) y L-cisteína (CS) al 0.5 % (p/v). Posteriormente, fue acondicionada en cajas de polietileno tereftalato (PET) y en bandejas de poliestireno recubiertas con film de PVC de 16 &#956;m (Po). Cada 2 días de almacenamiento se evaluaron las propiedades físico-químicas (acidez titulable, sólidos solubles, pH) y los parámetros de color (CIELAB). En todos los tipos de envase, los cortes de banano tratados con AC presentaron valores mayores de acidez titulable (0.38 %), valores menores de pH (4.75) y menor variación en los valores de las coordenadas de color b* (39.5) y L* (66.0), en comparación con los tratados con CS y el control. Los bananos cortados en rodajas, tratados con ácido cítrico al 0.92 % (p/v) y envasados en bandejas de poliestireno + plástico PVC tuvieron una mejor estabilidad hasta por 12 días de almacenamiento a 11 ± 2 °C y 85 ± 2 % HR.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Cavendish&#8217;]]></kwd>
<kwd lng="en"><![CDATA[cold storage]]></kwd>
<kwd lng="en"><![CDATA[minimally processed fruit]]></kwd>
<kwd lng="en"><![CDATA[stability]]></kwd>
<kwd lng="es"><![CDATA[almacenamiento refrigerado]]></kwd>
<kwd lng="es"><![CDATA[Cavendish]]></kwd>
<kwd lng="es"><![CDATA[fruta mininamente procesada]]></kwd>
<kwd lng="es"><![CDATA[estabilidad]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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