<?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>0121-750X</journal-id>
<journal-title><![CDATA[Ingeniería]]></journal-title>
<abbrev-journal-title><![CDATA[ing.]]></abbrev-journal-title>
<issn>0121-750X</issn>
<publisher>
<publisher-name><![CDATA[Universidad Distrital Francisco José de Caldas]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0121-750X2022000100206</article-id>
<article-id pub-id-type="doi">10.14483/23448393.17564</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Conservación de piña mínimamente procesada: evaluación de parámetros fisicoquímicos]]></article-title>
<article-title xml:lang="en"><![CDATA[Preservation of Minimally Processed Pineapple: Evaluation of Physicochemical Parameters]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vargas-Serna]]></surname>
<given-names><![CDATA[Claudia L.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[González]]></surname>
<given-names><![CDATA[Vanessa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ochoa-Martínez]]></surname>
<given-names><![CDATA[Claudia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vélez Pasos]]></surname>
<given-names><![CDATA[Carlos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad del Valle Facultad de Ingeniería Escuela de Ingeniería de Alimentos]]></institution>
<addr-line><![CDATA[Cali ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad del Valle Facultad de Ingeniería Escuela de Ingeniería de Alimentos]]></institution>
<addr-line><![CDATA[Cali ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad del Valle Facultad de Ingeniería Escuela de Ingeniería de Alimentos]]></institution>
<addr-line><![CDATA[Cali ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad del Valle Facultad de Ingeniería Escuela de Ingeniería de Alimentos]]></institution>
<addr-line><![CDATA[Cali ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2022</year>
</pub-date>
<volume>27</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0121-750X2022000100206&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0121-750X2022000100206&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0121-750X2022000100206&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Contexto:  El alto consumo de piña a nivel mundial requiere que el mercado ofrezca diferentes alternativas de comercialización, incluyendo productos mínimamente procesados. Los cambios indeseables en el producto durante el almacenamiento pueden reducirse mediante las condiciones de procesamiento y empaque. El objetivo de este trabajo fue evaluar el efecto del tipo de empaque, el pretratamiento y el tipo de corte sobre parámetros de calidad de piña fresca cortada.  Método:  La piña fue cortada en cubos de 2 cm de lado y en cuartos de rodaja de 1,5 cm de espesor. Las muestras se almacenaron en envases PET con o sin almohadilla absorbente. Se evaluó además el preenfriamiento de las muestras. Se evaluaron propiedades de calidad del producto durante 14 días de almacenamiento.  Resultados:  Los cuartos de rodaja presentaron menor pérdida de peso, mantuvieron el color, el contenido de vitamina C, los polifenoles y la capacidad antioxidante, mientras el corte en cubos presentó mejor comportamiento en cuanto a la firmeza. El uso de almohadillas absorbentes aceleró la pérdida de peso, el preenfriamiento no mostró un efecto significativo en las variables de respuesta.  Conclusiones:  Los resultados obtenidos sugieren que es posible mantener las propiedades de calidad de piña variedad MD2 mínimamente procesada cortada en cuartos de rodaja y empacada en envases PET conservando la vitamina C y los compuestos fenólicos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Context:  The high consumption of pineapple worldwide requires that the market offer different commercialization alternatives, including minimally processed products. Undesirable changes in the product during storage can be reduced by its processing and packaging conditions. This work aimed to evaluate the effect of the type of packaging, the pretreatment, and the type of cut on fresh-cut pineapple quality parameters.  Method:  The pineapple was cut into 2 cm cubes and quarter slices of 1,5 cm thickness. Samples were stored in PET containers with or without an absorbent pad. The precooling of the samples was also evaluated. The quality properties of the fruit were evaluated during 14 days of storage.  Results:  The quarter slices showed less weight loss and maintained their color, vitamin C content, polyphenols, and antioxidant capacity, whereas the cut in cubes showed a better performance in terms of firmness. The use of absorbent pads accelerated the weight loss. Precooling did not show a significant effect in the response variables.  Conclusions:  The results obtained suggest that it is possible to maintain the quality properties of minimally processed pineapple of the MD2 variety when it is cut in quarter slices and packaged in PET containers, thus preserving the vitamin C content and phenolic compounds.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[almohadilla absorbente]]></kwd>
<kwd lng="es"><![CDATA[preenfriamiento]]></kwd>
<kwd lng="es"><![CDATA[tipo de corte]]></kwd>
<kwd lng="es"><![CDATA[refrigeración]]></kwd>
<kwd lng="es"><![CDATA[piña.]]></kwd>
<kwd lng="en"><![CDATA[absorbent pad]]></kwd>
<kwd lng="en"><![CDATA[precooling]]></kwd>
<kwd lng="en"><![CDATA[type of cut]]></kwd>
<kwd lng="en"><![CDATA[refrigeration]]></kwd>
<kwd lng="en"><![CDATA[pineapple.]]></kwd>
</kwd-group>
</article-meta>
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