<?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>0123-4226</journal-id>
<journal-title><![CDATA[Revista U.D.C.A Actualidad & Divulgación Científica]]></journal-title>
<abbrev-journal-title><![CDATA[rev.udcaactual.divulg.cient.]]></abbrev-journal-title>
<issn>0123-4226</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Ciencias Aplicadas y Ambientales]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0123-42262019000200012</article-id>
<article-id pub-id-type="doi">10.31910/rudca.v22.n2.2019.1320</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto de recubrimientos comestibles de Aloe vera y alginato de sodio sobre la calidad poscosecha de fresa]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of Aloe vera and sodium alginate edible coatings on postharvest quality of strawberry]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Figueroa]]></surname>
<given-names><![CDATA[Alexis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ayala-Aponte]]></surname>
<given-names><![CDATA[Alfredo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez-Tamayo]]></surname>
<given-names><![CDATA[Martha Isabel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad del Valle  ]]></institution>
<addr-line><![CDATA[Santiago de Cali Valle del Cauca]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad del Valle  ]]></institution>
<addr-line><![CDATA[Santiago de Cali Valle del Cauca]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad del Valle  ]]></institution>
<addr-line><![CDATA[Santiago de Cali Valle del Cauca]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2019</year>
</pub-date>
<volume>22</volume>
<numero>2</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0123-42262019000200012&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0123-42262019000200012&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0123-42262019000200012&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Las fresas son frutas altamente perecederas, susceptibles a daño mecánico, deterioro y desórdenes fisiológicos durante su almacenamiento. La aplicación de recubrimientos, se presenta como una alternativa promisoria de tratamiento poscosecha, que permite mantener la calidad de las fresas. El objetivo de esta investigación fue estudiar el efecto de recubrimientos comestibles de sábila (A. vera) y alginato de sodio sobre parámetros de calidad de fresas, durante el almacenamiento refrigerado. Se evaluaron mezclas de recubrimientos comestibles de alginato de sodio y A. vera (100:0, 75:25, 50:50 y 25:75) sobre la pérdida de peso, color, firmeza, pH y acidez titulable de fresas, durante almacenamiento refrigerado (0, 3 ,9 y 12 días). Adicionalmente, se determinó el espesor y la opacidad de las películas obtenidas a partir de las soluciones formadoras de recubrimientos, utilizando el método de &#8220;casting&#8221;. Los resultados mostraron que la combinación de A. vera y alginato de sodio tiene un efecto significativo en la reducción de pérdida de calidad de fresa, durante el almacenamiento en refrigeración. Todos los tratamientos con recubrimientos comestibles presentaron, al final del almacenamiento, menor pérdida de peso (7-16%), mayor firmeza (entre 1,3 a 2,1 veces más), mayor retención del color y mayor acidez titulable que las muestras sin recubrimiento (control). El espesor de las películas disminuyó con el incremento de la adición de Aloe vera y la opacidad disminuyó significativamente con la adición de la sábila en 25% y 50% en las mezclas con alginato de sodio.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Strawberries are highly perishable fruits, being susceptible to mechanical injury, decay and physiological disorders during storage. Applications of edible coatings have been shown to be promising as a tool to improve the quality and extend storage. The aim of this study was to evaluate the use of Aloe vera and sodium alginate as an edible coating in postharvest quality of cold storage strawberries. The composition of edible coatings of sodium alginate and A. vera (100: 0, 75:25, 50:50 and 25:75) was studied on weight loss, color, firmness, pH and titrable acidity of strawberries during refrigerated storage (0, 3, 9 and 12 days). The thickness and opacity of the films were also determined, from the coating forming solutions using the casting method. The short shelf life and the high deterioration of the quality characteristics of strawberries during postharvest, justify to investigate alternative conservation techniques such as edible coatings, in order to reduce food loss and improve consumer acceptance The results showed that the combination of Aloe vera and sodium alginate has a significant effect in the reduction of the loss of the quality of the fruit during refrigerated storage. All coating treatments showed at the end of storage less weigth loss (7-16%), greater firmness, (between 1,3 to 2,1 more times) more color retention and greater titrable acidity tan uncoated samples (Control). The addition of Aloe vera decreased the thickness of the films and the opacity decreased significantly with the addition of Aloe vera in 25 and 50% in the mixtures with sodium Alginate.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[fresa]]></kwd>
<kwd lng="es"><![CDATA[Fragaria x ananassa]]></kwd>
<kwd lng="es"><![CDATA[calidad poscosecha]]></kwd>
<kwd lng="es"><![CDATA[recubrimientos comestibles]]></kwd>
<kwd lng="es"><![CDATA[frutas mínimamente procesados]]></kwd>
<kwd lng="en"><![CDATA[strawberry]]></kwd>
<kwd lng="en"><![CDATA[Fragaria x ananassa]]></kwd>
<kwd lng="en"><![CDATA[postharvest quality]]></kwd>
<kwd lng="en"><![CDATA[edible coatings]]></kwd>
<kwd lng="en"><![CDATA[minimally processed fruits]]></kwd>
</kwd-group>
</article-meta>
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