<?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>0122-8706</journal-id>
<journal-title><![CDATA[Ciencia y Tecnología Agropecuaria]]></journal-title>
<abbrev-journal-title><![CDATA[Cienc. Tecnol. Agropecuaria]]></abbrev-journal-title>
<issn>0122-8706</issn>
<publisher>
<publisher-name><![CDATA[Corporación Colombiana de Investigación Agropecuaria - Corpoica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0122-87062023000100015</article-id>
<article-id pub-id-type="doi">10.21930/rcta.vol24_num1_art:2857</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto de diferentes formulaciones de recubrimiento con proporción de mezcla polisacárido/proteína para la conservación de lulo (Solanum quitoense L)]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of different coating formulations with polysaccharide/protein mixture ratio for the preservation of lulo (Solanum quitoense L)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Benavides Caicedo]]></surname>
<given-names><![CDATA[Jhein Fiorela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bastidas Legarda]]></surname>
<given-names><![CDATA[Angie Paola]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López Enriquez]]></surname>
<given-names><![CDATA[David Fernando]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Osorio Mora]]></surname>
<given-names><![CDATA[Oswaldo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Nariño  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Nariño  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad de Nariño  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad de Nariño  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2023</year>
</pub-date>
<volume>24</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0122-87062023000100015&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0122-87062023000100015&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0122-87062023000100015&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El sector hortofrutícola enfrenta problemáticas relacionadas con el mal manejo poscosecha, lo que genera altos porcentajes de pérdidas. El lulo (Solanum quitoense), fruto andino altamente apetecible en el mercado nacional e internacional, presenta una fisiología climatérica que acelera su metabolismo y disminuye su vida útil, por tal motivo, se ha impulsado el desarrollo de recubrimientos comestibles a partir de materiales biopoliméricos. El objetivo de la investigación fue comparar el efecto de diferentes formulaciones de recubrimientos a base de polisacáridos (pectina o hidroxipropilmetilcelulosa (HPMC)) y proteína (gelatina) sobre la pérdida de peso (%), índice de color y firmeza (N) en lulo. Los frutos fueron seleccionados, acondicionados y distribuidos en nueve (9) tratamientos con proporciones 75/25%, 50/50%, 25/75% y 100% del total de biopolímeros (3% p/v) y frutos sin recubrimiento como control. Todos se almacenaron durante 15 días en condiciones ambientales (18,84 ± 1,07 °C y 51,33 ± 4,55% de humedad relativa (HR)). Los resultados indicaron que T2 (50/50 % pectina/gelatina) presentó la menor pérdida de peso (9,654± 0,9 %) para el último día de evaluación y se redujo en 16,40 % respecto al control, preservó el color (9,909 ± 0,3)y mantuvo la firmeza del fruto (26,879 ± 4,0 N). Lo anterior permitió evidenciar un mejor efecto sinérgico entre laproteína y el polisacárido sobre las propiedades del fruto, convirtiéndose así en una alternativa viable y aplicable parala conservación y su contribución en la disminución de las perdidas poscosecha.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The fruit and vegetable sector faces problems related to poor postharvest handling, which generates high percentages of losses. Lulo (Solanum quitoense), a highly desirable Andean fruit in the national and international market, has a climacteric physiology that accelerates its metabolism and decreases its shelf life; for this reason, the development of edible coatings from biopolymeric materials has been promoted. The objective of the research was to compare the effect of different coating formulations based on polysaccharides (pectin or hydroxypropyl methylcellulose (HPMC)) and protein (gelatin) on weight loss (%), color index and firmness (N) in lulo. The fruits were selected, conditioned and distributed in nine (9) treatments with proportions 75/25 %, 50/50 %, 25/75 % and 100 % of total biopolymers (3 % w/v) and uncoated fruits as control. All were stored for 15 days under ambient conditions (18.84 ± 1.07 °C and 51.33 ± 4.55 % relative humidity (RH)). The results indicated that T2 (50/50 % pectin/gelatin) presented the lowest weight loss (9.654 ± 0.9 %) for the last day of evaluation and was reduced by 16.40 % with respect to the control, preserved color (9.909 ± 0.3) and maintained fruit firmness (26.879 ± 4.0 N).This showed a better synergistic effect between the protein and the polysaccharide on fruit properties, thus becominga viable and applicable alternative for conservation and its contribution to reducing postharvest losses.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[calidad poscosecha]]></kwd>
<kwd lng="es"><![CDATA[firmeza]]></kwd>
<kwd lng="es"><![CDATA[índice de color]]></kwd>
<kwd lng="es"><![CDATA[maduración]]></kwd>
<kwd lng="es"><![CDATA[pérdida de peso]]></kwd>
<kwd lng="en"><![CDATA[postharvest quality]]></kwd>
<kwd lng="en"><![CDATA[firmness]]></kwd>
<kwd lng="en"><![CDATA[color index]]></kwd>
<kwd lng="en"><![CDATA[ripening]]></kwd>
<kwd lng="en"><![CDATA[weight loss]]></kwd>
</kwd-group>
</article-meta>
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