<?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>S0120-28122025000100055</article-id>
<article-id pub-id-type="doi">10.15446/acag.v74n1.123919</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Effect of UV-C irradiation combined with a sodium alginate edible coating on postharvest quality and antioxidant potential of sour guava (Psidium friedrichsthalianum Nied.)]]></article-title>
<article-title xml:lang="es"><![CDATA[Efecto de la combinación de irradiación UV-C y un recubrimiento comestible de alginato de sodio en la calidad poscosecha y el potencial antioxidante de la guayaba agria (Psidium friedrichsthalianum Nied.)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Garzón-García]]></surname>
<given-names><![CDATA[Alba Mery]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad del Valle - Sede Regional Caicedonia  ]]></institution>
<addr-line><![CDATA[Caicedonia Valle del Cauca]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2025</year>
</pub-date>
<volume>74</volume>
<numero>1</numero>
<fpage>55</fpage>
<lpage>62</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-28122025000100055&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-28122025000100055&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-28122025000100055&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Sour guava is a promising fruit due to its nutritional value and phytochemical richness in the fresh state. However, reports on the postharvest behavior of this fruit are very limited. Therefore, the aim of this research was to evaluate the effect of emerging technologies on the quality attributes and antioxidant potential of sour guava. A completely randomized design with two factors (treatment type and storage time) was employed. Fruits were divided into three lots according to the treatment applied: control (C), UV-C irradiation for 5 minutes (UV), and a combined treatment consisting of UV-C irradiation for 5 minutes followed by the application of a 2 % sodium alginate edible coating (UV+EC). After treatment, the fruits were stored for 21 days at 8 °C and 70 % relative humidity. Physicochemical parameters (pH, total soluble solids, titratable acidity, firmness, and weight loss), color attributes (L*, a*, and b*), and antioxidant activity (total phenolic content and antioxidant capacity determined by DPPH, ABTS, and FRAP assays) were evaluated on days 0, 7, 14, and 21. A two-way ANOVA followed by a Tukey&#8217;s post hoc test was conducted to assess the effects of treatment type and storage time on physicochemical parameters, color attributes, and antioxidant activity (p &lt; 0.05). Results showed that UV+EC treatment effectively delayed ripening and helped preserve both surface color and antioxidant capacity during storage, whereas the UV treatment alone only increased antioxidant activity up to approximately day 14 of storage. Further research is required to evaluate sensory acceptance and to conduct a complete metabolomic characterization.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La guayaba agria es una fruta prometedora debido a su valor nutricional y riqueza fitoquímica en estado fresco. Sin embargo, los estudios sobre el comportamiento poscosecha de esta fruta son muy limitados. Por tanto, el objetivo de esta investigación fue evaluar el efecto de tecnologías emergentes sobre los atributos de calidad y el potencial antioxidante de la guayaba agria. Se empleó un diseño completamente al azar con dos factores (tipo de tratamiento y tiempo de almacenamiento). Las frutas se dividieron en tres lotes según el tratamiento aplicado: control (C), irradiación UV-C durante 5 minutos (UV) y un tratamiento combinado consistente en irradiación UV-C durante 5 minutos seguida de la aplicación de un recubrimiento comestible de alginato de sodio al 2 % (UV+EC). Tras los tratamientos, las frutas se almacenaron durante 21 días a 8 °C y con humedad relativa de 70 %. Se evaluaron parámetros fisicoquímicos (pH, sólidos solubles totales, acidez titulable, firmeza y pérdida de peso), atributos de color (L*, a* y b*) y actividad antioxidante (contenido de fenoles totales y capacidad antioxidante mediante los ensayos DPPH, ABTS y FRAP) en los días 0, 7, 14 y 21. Se realizó un ANOVA de dos vías seguido de una prueba post hoc de Tukey para evaluar el efecto del tipo de tratamiento y el tiempo de almacenamiento sobre los parámetros fisicoquímicos, los atributos de color y la actividad antioxidante (p &lt; 0.05). Los resultados mostraron que el tratamiento UV+EC retardó eficazmente la maduración y ayudó a preservar tanto el color superficial como la capacidad antioxidante durante el almacenamiento, mientras que el tratamiento UV por sí solo incrementó la actividad antioxidante hasta aproximadamente el día 14 de almacenamiento. Se requiere investigación adicional para evaluar la aceptación sensorial y realizar una caracterización metabolómica completa.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Antioxidant capacity]]></kwd>
<kwd lng="en"><![CDATA[color analysis]]></kwd>
<kwd lng="en"><![CDATA[fruit quality]]></kwd>
<kwd lng="en"><![CDATA[phenols]]></kwd>
<kwd lng="en"><![CDATA[physicochemical parameters]]></kwd>
<kwd lng="es"><![CDATA[análisis de color]]></kwd>
<kwd lng="es"><![CDATA[calidad de la fruta]]></kwd>
<kwd lng="es"><![CDATA[capacidad antioxidante]]></kwd>
<kwd lng="es"><![CDATA[fenoles]]></kwd>
<kwd lng="es"><![CDATA[parámetros fisicoquímicos]]></kwd>
</kwd-group>
</article-meta>
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