<?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>S0304-28472024000310853</article-id>
<article-id pub-id-type="doi">10.15446/rfnam.v77n3.109200</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Coating of oxidized banana starch and olive oil for the preservation of cherry tomatoes (Solanum lycopersicum cv. Cerasiforme)]]></article-title>
<article-title xml:lang="es"><![CDATA[Recubrimiento de almidón oxidado de plátano y aceite de oliva para la conservación de tomates cherry (Solanum lycopersicum cv. Cerasiforme)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sares]]></surname>
<given-names><![CDATA[Luis A. Cedeño]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Casariego Año]]></surname>
<given-names><![CDATA[Alicia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García Pérez]]></surname>
<given-names><![CDATA[Mario A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jumbo-Peña]]></surname>
<given-names><![CDATA[Ney D.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Machuca Román]]></surname>
<given-names><![CDATA[Jennifer V.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Technical University of Machala Faculty of Chemical and Health Sciences ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,University of Havana Pharmacy and Food Institute Deparment of Food]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad San Gregorio de Portoviejo  ]]></institution>
<addr-line><![CDATA[Manabí ]]></addr-line>
<country>Ecuador</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<volume>77</volume>
<numero>3</numero>
<fpage>10853</fpage>
<lpage>10864</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0304-28472024000310853&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0304-28472024000310853&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0304-28472024000310853&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Postharvest conservation of fresh fruits and vegetables is a constant challenge in the food industry. Biodegradable coatings represent an innovative and sustainable solution to extend their shelf life. In this context, this research evaluated the influence of a coating based on oxidized banana starch (Musa paradisiaca L. group AAA, cv. Cavendish) and olive oil on the conservation of cherry tomatoes (Solanum lycopersicum cv. Cerasiforme) during their storage at ambient conditions. Coating-forming emulsions were prepared using starch (4% m v-1) with a high degree of oxidation, glycerol, Tween 80, and olive oil. The products were dip coated. The starch extraction yield was 27.26% by the wet milling method. The contents of lipids, crude fiber, proteins, carbohydrates, and ashes tended to decrease in oxidized starches with increasing reaction time, the opposite behavior for humidity (P&#8804;0.05). Solubility and oil absorption capacity increased in oxidized starches, while water absorption and swelling power decreased (P&#8804;0.05). The best combination for the formulation of oxidized starch coatings was 3% (m v-1) of glycerol and 0.3% (m v-1) of oil. This coating reduced weight losses and delayed the ripening process. The results suggested that the use of coatings based on oxidized banana starch and olive oil is an effective strategy for maintaining the quality and freshness of the fruits during a longer storage period.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN La conservación poscosecha de frutas y hortalizas frescas es un desafío constante en la industria alimentaria. Los recubrimientos biodegradables representan una solución innovadora y sostenible para prolongar su vida útil. En este contexto, esta investigación evaluó la influencia de un recubrimiento a base de almidón oxidado de plátano (Musa paradisiaca L. grupo AAA, cv. Cavendish) y aceite de oliva en la conservación de tomates cherry (Solanum lycopersicum cv. Cerasiforme) durante su almacenamiento en condiciones ambientales. Se prepararon emulsiones formadoras de recubrimiento usando almidón (4% m v-1) con alto grado de oxidación, glicerol, Tween 80 y aceite de oliva. Los productos se recubrieron mediante inmersión. El rendimiento de extracción del almidón fue de 27,26% por el método de molienda húmeda. Los contenidos de lípidos, fibra cruda, proteínas, carbohidratos y cenizas tendieron a disminuir en los almidones oxidados al aumentar el tiempo de reacción, comportamiento opuesto para la humedad (P&#8804;0,05). La solubilidad y capacidad de absorción de aceite aumentaron en los almidones oxidados, mientras que la absorción de agua y poder de hinchamiento disminuyeron (P&#8804;0,05). La mejor combinación para la formulación de los recubrimientos de almidón oxidado fue 3% (m v-1) de glicerol y 0,3% (m v-1) de aceite. Este recubrimiento redujo las pérdidas de masa y retrasó el proceso de maduración. Los resultados sugirieron que el uso de recubrimientos a base de almidón oxidado de plátano y aceite de oliva es una estrategia eficaz para mantener la calidad y frescura de los frutos durante un periodo de almacenamiento más prolongado.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Biodegradable coating]]></kwd>
<kwd lng="en"><![CDATA[Musa paradisiaca]]></kwd>
<kwd lng="en"><![CDATA[Starch]]></kwd>
<kwd lng="en"><![CDATA[Solanum lycopersicum]]></kwd>
<kwd lng="en"><![CDATA[Storage]]></kwd>
<kwd lng="es"><![CDATA[Recubrimiento biodegradable]]></kwd>
<kwd lng="es"><![CDATA[Musa paradisiaca]]></kwd>
<kwd lng="es"><![CDATA[Almidón]]></kwd>
<kwd lng="es"><![CDATA[Solanum lycopersicum]]></kwd>
<kwd lng="es"><![CDATA[Almacenamiento]]></kwd>
</kwd-group>
</article-meta>
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