<?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>0304-2847</journal-id>
<journal-title><![CDATA[Revista Facultad Nacional de Agronomía Medellín]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Fac. Nac. Agron. Medellín]]></abbrev-journal-title>
<issn>0304-2847</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Ciencias Agrarias - Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0304-28472021000109461</article-id>
<article-id pub-id-type="doi">10.15446/rfnam.v74n1.83837</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Edible coatings based on cassava starch, salicylic acid and essential oils for preservation of fresh-cut mango]]></article-title>
<article-title xml:lang="es"><![CDATA[Recubrimientos comestibles a base de almidón de yuca, ácido salicílico y aceites esenciales para la conservación de mango fresco cortado]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Santacruz Terán]]></surname>
<given-names><![CDATA[Stalin]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Laica Eloy Alfaro de Manabí  ]]></institution>
<addr-line><![CDATA[Manta ]]></addr-line>
<country>Ecuador</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2021</year>
</pub-date>
<volume>74</volume>
<numero>1</numero>
<fpage>9461</fpage>
<lpage>9469</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0304-28472021000109461&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0304-28472021000109461&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0304-28472021000109461&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Mango has a short shelf-life after harvesting. The use of edible coatings on the elaboration of minimally processed mango is an alternative for its commercialization. In the present work edible coatings based on chitosan, starch-salicylic acid and starch-cinnamaldehyde-thymol were applied to fresh cut-mango. Weight loss, soluble solids, titratable acidity, color and microbiological analyses were studied along storage for 12 days at 8 °C and 90% relative humidity. Titratable acidity was the highest for mangoes coated with chitosan and the lowest was for starch-salicylic acid coating. Regarding instrumental texture, fruit coated with chitosan showed a higher penetration force compared to fruit coated with starch and uncoated samples. Microbiological results showed that all coated mangoes inhibited growing of fungi and yeast whereas uncoated samples showed an increase of both microorganisms along 12 days of storage period.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El mango se caracteriza por presenta un tiempo de vida útil corto luego de la cosecha. El uso de recubrimientos comestibles en la elaboración de mango mínimamente procesado es una alternativa para su comercialización. En este estudio, se aplicaron películas de quitosano, almidón de yuca-ácido salicílico o almidón de yuca-cinamaldehído-timol a mango Tommy Atkins cortado con posterior almacenamiento de 12 días a 8 °C y 90% de humedad relativa. Se analizó la pérdida de peso, sólidos solubles, acidez titulable, textura instrumental, color y análisis microbiológico del mango. Los resultados mostraron que la mayor y menor acidez titulable se obtuvo para las frutas recubiertas con quitosano y almidón-ácido salicílico, respectivamente. En cuanto a textura instrumental, la fruta recubierta con quitosano tuvo una mayor fuerza de penetración que la fruta tratada con almidón y el control. A nivel microbiológico, todas las películas inhibieron el desarrollo de hongos y levaduras mientras el control presentó un incremento durante 12 días de almacenamiento.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Chitosan]]></kwd>
<kwd lng="en"><![CDATA[Cinnamaldehyde]]></kwd>
<kwd lng="en"><![CDATA[Thymol]]></kwd>
<kwd lng="en"><![CDATA[Tommy Atkins]]></kwd>
<kwd lng="es"><![CDATA[Quitosano]]></kwd>
<kwd lng="es"><![CDATA[Cinamaldehído]]></kwd>
<kwd lng="es"><![CDATA[Timol]]></kwd>
<kwd lng="es"><![CDATA[Tommy Atkins]]></kwd>
</kwd-group>
</article-meta>
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