<?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>0187-7380</journal-id>
<journal-title><![CDATA[Revista fitotecnia mexicana]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. fitotec. mex]]></abbrev-journal-title>
<issn>0187-7380</issn>
<publisher>
<publisher-name><![CDATA[Sociedad Mexicana de Fitogenética A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0187-73802016000400393</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Cinética de cambios sensoriales y vida de anaquel de carambola mínimamente procesada]]></article-title>
<article-title xml:lang="en"><![CDATA[Kinetics of sensory changes and shelf-life of minimally processed star fruit]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[González-González]]></surname>
<given-names><![CDATA[Gladys]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pirovani]]></surname>
<given-names><![CDATA[María E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Piagentini]]></surname>
<given-names><![CDATA[Andrea M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ulín-Montejo]]></surname>
<given-names><![CDATA[Fidel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Miranda-Cruz]]></surname>
<given-names><![CDATA[Edith]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Osorio-Osorio]]></surname>
<given-names><![CDATA[Rodolfo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Maldonado-Enríquez]]></surname>
<given-names><![CDATA[Emilio J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Salinas-Hernández]]></surname>
<given-names><![CDATA[Rosa M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Juárez Autónoma de Tabasco  ]]></institution>
<addr-line><![CDATA[ Tabasco]]></addr-line>
<country>México</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional del Litoral Facultad de Ingeniería Química Instituto de Tecnología de Alimentos]]></institution>
<addr-line><![CDATA[Santa Fe ]]></addr-line>
<country>Argentina</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Juárez Autónoma de Tabasco División Académica de Ciencias Básicas ]]></institution>
<addr-line><![CDATA[La Esmeralda Tabasco]]></addr-line>
<country>México</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Juárez Autónoma de Tabasco  ]]></institution>
<addr-line><![CDATA[Tenosique Tabasco]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2016</year>
</pub-date>
<volume>39</volume>
<numero>4</numero>
<fpage>393</fpage>
<lpage>402</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0187-73802016000400393&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0187-73802016000400393&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0187-73802016000400393&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: Con el propósito de establecer condiciones de almacenamiento adecuadas, para reducir la pérdida de calidad en la distribución de carambola mínimamente procesada, frutos de carambola (Averrhoa carambola L.) frescos cortados se almacenaron a 4.9, 7.8 y 12.8 oC durante 14, 8 y 3 d, respectivamente. Las muestras fueron evaluadas por un panel entrenado y la cinética de los cambios sensoriales se determinó mediante el ajuste de modelos de cero y primer orden, con base en el coeficiente de determinación (R2) obtenido por análisis de regresión lineal simple. A partir de las constantes cinéticas del modelo ajustado, se obtuvo la energía de activación (Ea) para cada atributo, mediante la ecuación de Arrhenius. La vida de anaquel del producto se estimó a partir de las constantes cinéticas y el valor medio de la escala lineal de 10 cm como valor límite de vida útil, para cada atributo evaluado. Los cambios en olor característico, olor extraño, brillo, sabor característico, consistencia y jugosidad ajustaron mejor a cinéticas de primer orden y el resto a cinéticas de orden cero. Los valores más altos de Ea fueron para consistencia, olor característico y sabor extraño (254.87, 225.60 y 214.31 kJ mol-1, respectivamente), mientras que los más bajos fueron para color característico, jugosidad y olor fermentado (134.18, 141.35 y 141.38 kJ mol-1). La vida de anaquel estimada de la carambola mínimamente procesada fue de 11, 6 y 2 d para las temperaturas de 4.9, 7.8 y 12.8 oC, respectivamente. Los valores de Ea estimados remarcan la necesidad de un adecuado manejo de temperatura durante el procesamiento, almacenamiento y comercialización del producto. Los cambios que acortan la vida de anaquel fueron la aparición de olor fermentado y oscurecimiento.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: In order to establish appropriate conditions of storage, to reduce losses of quality in the distribution of fresh-cut star fruit (Averrhoa carambola L.), minimally processed fruits were stored at 4.9, 7.8 and 12.8 oC for 14, 8 and 3 d, respectively. The samples were evaluated by a trained panel and kinetics of sensory changes were determined by fitting models of zero and first order, obtained from a deterioration general model, based on the coefficient of determination (R2) obtained by linear regression analysis. From the kinetic constants of the fitted model, the activation energy (Ea) for each attribute was obtained by means of the Arrhenius equation. The shelf-life of the product was estimated from the kinetic constants and the middle value of the linear scale of 10 cm as shelf-life limit value, for each attribute evaluated. Changes in aroma, off-odor, brightness, flavor, cohesiveness and juiciness, fitted better to the first-order kinetics and the rest to zero-order kinetics. Greatest values (Ea) were for cohesiveness, off-odor and off-flavor (254.87, 225.60 y 214.31 kJ mol-1, respectively), while the lowest values were for color, juiciness and fermented odor (134.18, 141.35 y 141.38 kJ mol-1). Shelf-life estimated for the minimally processed star fruit was 11, 6 and 2 d at 4.9, 7.8 and 12.8 oC, respectively. The values estimated of Ea highlight the necessity of a proper management of temperature, during the processing, storage and marketing of the product. The changes that limited shelf-life were browning and off-odors.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Averrhoa carambola]]></kwd>
<kwd lng="es"><![CDATA[almacenamiento refrigerado]]></kwd>
<kwd lng="es"><![CDATA[deterioro de calidad]]></kwd>
<kwd lng="es"><![CDATA[procesado mínimo]]></kwd>
<kwd lng="es"><![CDATA[vida útil sensorial]]></kwd>
<kwd lng="en"><![CDATA[Averrhoa carambola]]></kwd>
<kwd lng="en"><![CDATA[refrigerated storage]]></kwd>
<kwd lng="en"><![CDATA[quality deterioration]]></kwd>
<kwd lng="en"><![CDATA[minimal processing]]></kwd>
<kwd lng="en"><![CDATA[sensory shelf-life]]></kwd>
</kwd-group>
</article-meta>
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