<?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>S1692-35612020000200145</article-id>
<article-id pub-id-type="doi">10.18684/bsaa(18)145-155</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto microbiológico de recubrimiento modificado por vía ácida sobre el tomate larga vida]]></article-title>
<article-title xml:lang="en"><![CDATA[Microbiological effect of coating modified by acid via on the long tomato life]]></article-title>
<article-title xml:lang="pt"><![CDATA[Efeito microbiológico do revestimento de ácido amplificado na vida de longo tomate]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[HOYOS-YELA]]></surname>
<given-names><![CDATA[NELSY]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[PÉREZ-IMBACHÍ]]></surname>
<given-names><![CDATA[ROCÍO]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[PAZ-PEÑA]]></surname>
<given-names><![CDATA[SANDRA PATRICIA]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[MOSQUERA-SÁNCHEZ]]></surname>
<given-names><![CDATA[SILVIO ANDRÉS]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad del Cauca Facultad de Ciencias Agrarias Grupo Ciencia y Tecnología de Biomoléculas de Interés Agroindustrial (CYTBIA)]]></institution>
<addr-line><![CDATA[Popayán ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad del Cauca Facultad de Ciencias Agrarias Grupo Ciencia y Tecnología de Biomoléculas de Interés Agroindustrial (CYTBIA)]]></institution>
<addr-line><![CDATA[Popayán ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad del Cauca Facultad de Ciencias Agrarias Grupo Ciencia y Tecnología de Biomoléculas de Interés Agroindustrial (CYTBIA)]]></institution>
<addr-line><![CDATA[Popayán ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad del Cauca Facultad de Ciencias Agrarias Grupo Ciencia y Tecnología de Biomoléculas de Interés Agroindustrial (CYTBIA)]]></institution>
<addr-line><![CDATA[Popayán ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<volume>18</volume>
<numero>2</numero>
<fpage>145</fpage>
<lpage>155</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S1692-35612020000200145&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S1692-35612020000200145&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S1692-35612020000200145&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Se aplicó un recubrimiento elaborado con almidón de yuca modificado por vía ácida, para evaluar el comportamiento pos-cosecha del tomate bajo condiciones ambientales, determinando su efecto sobre las características estructurales del tomate y su acción microbiológica sobre los hongos Colletotrichum sp y Fusarium Sp. La modificación de almidón nativo de yuca variedad SM 707-17 se realizó por adición de ácido cítrico (15% p/p respecto al almidón en base seca) a una suspensión de almidón sometida a condiciones controladas de temperatura y velocidad de agitación. El efecto se comparó con el de la aplicación de otros elaborados con base en almidón modificado enzimáticamente y almidón nativo, siendo T1: muestra testigo; T2: recubrimiento con almidón modificado enzimáticamente; T3: recubrimiento con almidón modificado con ácido cítrico y T4: recubrimiento con almidón nativo. La aplicación se realizó de forma manual con esponja limpia y estéril; los tomates se colocaron en bandejas rotuladas dejando secar por 24 h a temperatura ambiente, a partir de las cuales se inició la medición de las variables crecimiento microbiano y caracterización microscópica del exocarpo del tomate durante 15 días, aplicando un diseño factorial completamente al azar 4x6, que tuvo en cuenta el tipo de muestras relacionadas e independientes; los datos obtenidos se analizaron mediante el software SPSS versión 19 con el cual se encontró que el factor &#8220;Recubrimiento&#8221; no influyó sobre las variables de respuesta analizadas, a diferencia del factor &#8220;Tiempo&#8221; que tuvo efecto decisivo sobre las mismas.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[SUMMARY A coating elaborated with modified cassava starch was applied by acid route, to evaluate the post-harvest behavior of the tomato under environmental conditions, determining its effect on the microbiological and structural characteristics. The modification of native starch of cassava variety SM 707-17 was carried out by addition of citric acid (15% w/w with respect to starch on dry basis) to a suspension of starch subjected to controlled conditions of temperature and speed of agitation. The effect was compared with that of the application of others elaborated based on enzymatically modified starch and native starch, being T1: control sample; T2: coating with enzymatically modified starch; T3: coating with starch modified with citric acid and T4: coating with native starch. The application was made manually with clean and sterile sponge; The tomatoes were placed in labeled trays, allowing to dry for 24 h at room temperature, from which the microbial growth and microscopic characterization of the tomato exocarp was measured for 15 days, applying a completely randomized 4x6 factorial design that had consider the type of related and independent samples; the data obtained were analyzed using SPSS software version 19, which found that the "Coating" factor did not influence the response variables analyzed, unlike the "Time" factor that had a decisive effect on them.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO Um revestimento elaborado com fécula de mandioca modificada foi aplicado por via ácida, para avaliar o comportamento pós-colheita do tomate sob condições ambientais, determinando seu efeito sobre as características microbiológicas e estruturais. A modificação do amido nativo da variedade de mandioca SM 707-17 foi realizada pela adição de ácido cítrico (15% p/p em relação ao amido em base seca) a uma suspensão de amido submetida a condições controladas de temperatura e velocidade de agitação. O efeito foi comparado com o da aplicação de outros elaborados com base em amido enzimaticamente modificado e amido nativo, sendo T1: amostra controle; T2: revestimento com amido enzimaticamente modificado; T3: revestimento com amido modificado com ácido cítrico e T4: revestimento com amido nativo. A aplicação foi feita manualmente com esponja limpa e estéril; Tomates foram colocados em bandejas rotuladas deixado a secar durante 24 h à temperatura ambiente, a partir do qual as variáveis &#8203;&#8203;de medição do crescimento microbiano e microscópica tomate caracterização exocarp começou durante 15 dias, usando um desenho factorial 4x6 completamente casualizado que tinha considerar o tipo de amostras relacionadas e independentes; os dados obtidos foram analisados &#8203;&#8203;no software SPSS versão 19, que constatou que o fator "Coating" não influenciou as variáveis &#8203;&#8203;de resposta analisadas, diferentemente do fator "Time" que teve efeito decisivo sobre elas.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Solanum lycopersicom]]></kwd>
<kwd lng="es"><![CDATA[Almidón de yuca]]></kwd>
<kwd lng="es"><![CDATA[Ácido cítrico]]></kwd>
<kwd lng="en"><![CDATA[Solanum lycopersicom]]></kwd>
<kwd lng="en"><![CDATA[Cassava starch]]></kwd>
<kwd lng="en"><![CDATA[Citrus acid]]></kwd>
<kwd lng="pt"><![CDATA[Solanum lycopersicom]]></kwd>
<kwd lng="pt"><![CDATA[Amido de mandioca]]></kwd>
<kwd lng="pt"><![CDATA[Ácido cítrico]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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