<?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>0121-4004</journal-id>
<journal-title><![CDATA[Vitae]]></journal-title>
<abbrev-journal-title><![CDATA[Vitae]]></abbrev-journal-title>
<issn>0121-4004</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Química Farmacéutica, Universidad de Antioquia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0121-40042016000300202</article-id>
<article-id pub-id-type="doi">10.17533/udea.vitae.v23n3a06</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Aplicación y efecto de un recubrimiento comestible sobre la vida útil de la mora de castilla ( rubus glaucus benth)]]></article-title>
<article-title xml:lang="en"><![CDATA[Edible coating application and effect on blackberry ( rubus glaucus benth) shelf life]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Villegas]]></surname>
<given-names><![CDATA[Camilo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Albarracín]]></surname>
<given-names><![CDATA[William]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Nariño  ]]></institution>
<addr-line><![CDATA[Pasto ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Nariño  ]]></institution>
<addr-line><![CDATA[Pasto ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2016</year>
</pub-date>
<volume>23</volume>
<numero>3</numero>
<fpage>202</fpage>
<lpage>209</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0121-40042016000300202&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0121-40042016000300202&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0121-40042016000300202&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen:  Antecedentes: En los últimos años ha incrementado el interés por el consumo de frutas en estado fresco debido al potencial nutricional que estas contienen. Además, por el alto consumo energético que se generan en la aplicación de una cadena en frío, se ha incursionado en la aplicación de recubrimientos comestibles como una técnica alternativa para la conservación de frutas.  Objetivos: Por tal razón, este trabajo tuvo como objetivo aplicar un recubrimiento a base de hidroxipropil metilcelulosa con la inclusión de cera de abejas en mora de castilla y evaluar su efecto en la conservación de esta fruta.  Métodos: Se trabajó con un diseño multifactorial categórico y el análisis estadístico utilizado fue el LSD de Fisher con un nivel de confianza del 95%; determinándose propiedades fisiológicas tales como respiración y pérdida de peso, propiedades fisicoquímicas como pH, acidez titulable, sólidos solubles totales e índice de maduración durante un periodo de 15 días a una temperatura de 4°C.  Resultados: Se obtuvo diferencias significativas (p&lt;0,05) entre los tratamientos evaluados a partir del tercer día de almacenamiento tanto para los parámetros fisicoquímicos como fisiológicos. La acidez titulable tuvo un decrecimiento marcado en el tratamiento control (T5) con respecto a los tratamientos donde se aplicó los recubrimientos (T1, T2, T3, T4) donde el descenso de la acidez fue menor. Por otro lado, la pérdida de peso, los sólidos solubles totales, el pH, el índice de maduración y el índice de respiración incrementaron a medida que el tiempo de almacenamiento transcurrió, indicando que las moras tratadas con los recubrimientos tuvieron un incremento menor con respecto a las moras sin recubrimiento.  Conclusiones: Los recubrimientos comestibles aplicados a la mora de castilla tuvieron un efecto positivo sobre las propiedades evaluadas, siendo los mejores tratamientos el T3 y T4. En general, la aplicación de un recubrimiento comestible a base de hidroxipropil metilcelulosa y cera de abejas logró aumentar la vida útil de la mora de castilla.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract:  Background:  On the last years the interest on fresh fruits consumption has been increased due to its nutritional potential as well as high energetic demand generated by the cold-chains storage. It is the reason why it has been dabbled on edible coating as an alternative method on fruits preservation.  Objectives:  This investigation focused on the coating application using a hydroxypropyl methylcellulose based with bees wax applied all over blackberry fruits in order to evaluate the effects on its preservation.  Methods:  A multifactorial categorical design was used through the Fisher LSD method as a statistical analysis with a confidence level of 95%; it were determined physiological properties such respiration and weight loss, and physicochemical properties like pH, titratable acidity, soluble solids, and ripeness index within a period of 15 days at 4°C.  Results:  It were obtained significant differences (p&lt;0.05) between the evaluated treatments from the third storage day for physicochemical and physiological parameters. The titratable acidity has a marked decrease on the control treatment (T5) regarding treatments where coatings were applied (T1, T2, T3, T4) where a smaller decrease on acidity was obtained. In other hand, the weight loss, total soluble solids, pH, ripening and respiration index showed an increase over storage time. The blackberry fruits processed with edible coating presented a slight increase compared to control samples.  Conclusions:  Edible coatings applied on blackberry fruits had a positive effect in the evaluated properties, treatments T3 and T4. Generally, edible coatings with hydroxypropyl methylcellulose base and beeswax increase the shelf life of blackberry.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Cera de abejas]]></kwd>
<kwd lng="es"><![CDATA[hidroxipropil metilcelulosa]]></kwd>
<kwd lng="es"><![CDATA[índice de respiración]]></kwd>
<kwd lng="es"><![CDATA[mora de castilla]]></kwd>
<kwd lng="es"><![CDATA[propiedades fisicoquímicas]]></kwd>
<kwd lng="en"><![CDATA[Bees wax]]></kwd>
<kwd lng="en"><![CDATA[hydroxypropyl methylcellulose]]></kwd>
<kwd lng="en"><![CDATA[respiration rate]]></kwd>
<kwd lng="en"><![CDATA[blackberry]]></kwd>
<kwd lng="en"><![CDATA[physicochemical properties]]></kwd>
</kwd-group>
</article-meta>
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