<?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>1692-3561</journal-id>
<journal-title><![CDATA[Biotecnología en el Sector Agropecuario y Agroindustrial]]></journal-title>
<abbrev-journal-title><![CDATA[Rev.Bio.Agro]]></abbrev-journal-title>
<issn>1692-3561</issn>
<publisher>
<publisher-name><![CDATA[Taller Editorial Universidad del Cauca]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1692-35612011000200002</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[EVALUACIÓN DEL COLOR DURANTE EL ALMACENAMIENTO DE LA PULPA DE BANANO VERDE IMPREGNADA AL VACÍO CON SOLUCIONES ANTIPARDEANTES]]></article-title>
<article-title xml:lang="en"><![CDATA[COLOR EVALUATION DURING STORAGE OF GREEN BANANAS PULP IMPREGNATED WITH ANTIBROWNNING SOLUTIONS UNDER VACCUM]]></article-title>
<article-title xml:lang="pt"><![CDATA[AVALIAÇÂO DA COR NO ARMAZENAMENTO DA POLPA DE BANANA VERDE IMPREGNADA A VACUUM USANDO SOLUÇÔES PARA EVITAR O PARDEAMENTO]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[CORTÉS R]]></surname>
<given-names><![CDATA[MISAEL]]></given-names>
</name>
<xref ref-type="aff" rid="A01"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[PINTO A]]></surname>
<given-names><![CDATA[LINA M]]></given-names>
</name>
<xref ref-type="aff" rid="A02"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[GIRALDO G]]></surname>
<given-names><![CDATA[GERMÁN A]]></given-names>
</name>
<xref ref-type="aff" rid="A03"/>
</contrib>
</contrib-group>
<aff id="A01">
<institution><![CDATA[,Universidad Nacional de Colombia Facultad de Ciencias Agropecuarias Departamento de Ingeniería Agrícola y Alimentos]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
</aff>
<aff id="A02">
<institution><![CDATA[,Universidad Nacional de Colombia  ]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
</aff>
<aff id="A03">
<institution><![CDATA[,Universidad del Quindío Facultad de Ciencias Agroindustriales ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2011</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2011</year>
</pub-date>
<volume>9</volume>
<numero>2</numero>
<fpage>8</fpage>
<lpage>22</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S1692-35612011000200002&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S1692-35612011000200002&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S1692-35612011000200002&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[La impregnación al vacío es la técnica aplicada por la ingeniería de matrices, como mecanismo de incorporación de soluciones al interior de las matrices alimentarias. Se evaluó la evolución del color en la pulpa de banano verde (PBV) (Musa cavendish) a diferentes condiciones de almacenamiento: tiempo (0, 3, 6, 9, 12 y 15 días), temperatura (4, 20 y 30&deg;C) y empaque, con vacío (CV) y sin vacío (SV)); bajo tratamientos con sulfitos (500, 1000, 1500 mg/kg PBV) y de la interacción antioxidante (60, 90, 120 mg/100 g PBV) acidulantes (50, 150, 250 mg/100 g PBV). Los parámetros de color se evaluaron en el espacio CIEL*a*b*, en términos de luminosidad (L*) y cromaticidad a* y b*. El ANOVA presentó diferencias estadísticas significativas (p <0,05) en todos los parámetros con respecto a tiempo de almacenamiento, temperatura, condiciones de empacado, zonas y concentraciones. Siempre la zona radial fue más oscura que la zona superficial. El almacenamiento de pulpa de banano a 4&deg;C, CV, permitió obtener características de color aceptables comercialmente durante los 15 días de almacenamiento. Los tratamientos con metabisulfito a 500 mg/kg PBV y la combinación de ácido ascórbico (90 mg/100 g PBV) y ácido cítrico (50 mg/100 g PBV), presentaron las mejores características de color en el tiempo a las diferentes temperaturas y concentraciones.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Vacuum impregnation is a technique applied by matrix engineering as the mechanism to incorporate the solutions to the interior of an alimentary matrix. The development of the color of the pulp of unripe Banana (PUB) (Musa cavendish) was evaluated in different storage conditions: Time 0, 3, 6, 9, 12, and 15 days, Temperature 4, 20, and 30&deg;C, packed with vacuum (WV) and without vacuum (NV) under sulfite treatment (500, 1000, 1500 mg/kg PUB) and the antioxidant interaction (60, 90, 120 mg/100 g PUB), acidulant (50, 150, 250 mg/100 g PUB) using the vacuum impregnation (VI) technique. The parameters of color were evaluated using CIEL *a *b *, in terms of lighting (L*) and chromaticity a* and b*. The ANOVA test showed significant statistical differences (P <0,05) in all the parameters related to the times of storage, temperature, packing conditions, areas of the pulp, and concentration of the solutions. In all of the cases the core part of the pulp was darker than the external part. The storage of the Banana pulp at 4&deg;C, packed under vacuum, allowed to get acceptable commercial characteristics of color during the 15 days of storage. The treatment with metabisulfites at 500 mg/kg PUB and the combination of Ascorbic (90 mg/100 g PUB) and Citric (50 mg/100 g PUB) acids, gave the best characteristics of color in time at the different temperatures and concentrations]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[A impregnaçáo a vacuo é é uma técnica usada pela engenharia de matrizes como um meio de incorporar soluçóes na matriz dos alimentos. Neste trabalho foram avaliados a evoluçáo da cor da polpa da banana verde (PBV) (Musa cavendish) para diferentes condiçóes de armazenamento: tempo (0, 3, 6, 9, 12 e 15 dias), temperatura (4, 20 e 30 &deg;C) e condiçóes de embalagem (com vácuo (CV) e sem vacuo (SV)), sob tratamento com sulfitos (500, 1000, 1500 mg/kg de PBV) e interaçáo antioxidante (60, 90, 120 mg/100 g PBV) e acidulantes (50, 150, 250 mg/100 g PBV). Os parâmetros de cor foram avaliados no sistema CIÉL*a*b*, em termos de luminosidade (L*) e cromaticidade (a*,b*). A análise de variância (ANOVA) apresentou diferenças significativas (p <0,05) em todos os parâmetros em relaçáo ao tempo de armazenamento, temperatura, condiçóes da embalagem, áreas da fruta e concentraçóes. A área radial foi sempre mais escura do que a regiáo da superfície. 0 armazenamento de polpa da banana a 4&deg;C e embalada a vácuo (CV), permitiu a obtençáo de características de cor comercialmente aceitáveis durante os 15 dias de armazenamento. Os tratamentos com metabisulfito a 500 mg/kg PBV e urna mistura de ácido ascòrbico (90 mg/100 g PBV) e ácido cítrico (50 mg/100 g PBV), teve as melhores características de cor ao longo do tempo em diferentes temperaturas e concentraçóes]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Musa cavendish]]></kwd>
<kwd lng="es"><![CDATA[pardeamiento enzimàtico]]></kwd>
<kwd lng="es"><![CDATA[polifenil oxidasa]]></kwd>
<kwd lng="es"><![CDATA[antioxidantes]]></kwd>
<kwd lng="es"><![CDATA[acidulantes]]></kwd>
<kwd lng="en"><![CDATA[Musa cavendish]]></kwd>
<kwd lng="en"><![CDATA[enzymatic browning]]></kwd>
<kwd lng="en"><![CDATA[Polyphenyl oxidase]]></kwd>
<kwd lng="en"><![CDATA[antioxidants]]></kwd>
<kwd lng="en"><![CDATA[acidulants]]></kwd>
<kwd lng="pt"><![CDATA[Musa cavendish]]></kwd>
<kwd lng="pt"><![CDATA[escurecimento oxidativo]]></kwd>
<kwd lng="pt"><![CDATA[antioxidante]]></kwd>
<kwd lng="pt"><![CDATA[acidulante]]></kwd>
</kwd-group>
</article-meta>
</front><body><![CDATA[  ]]></body><back>
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