<?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>S0187-73802021000100077</article-id>
<article-id pub-id-type="doi">10.35196/rfm.2021.1.77</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto de soluciones antimicrobianas en poblaciones de Salmonella y color de cladodios de nopal verdura]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of antimicrobial solutions on Salmonella populations and color of cladodes of nopal vegetable]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Moreno-Rodas]]></surname>
<given-names><![CDATA[Christian A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Anguiano]]></surname>
<given-names><![CDATA[Ana Ma.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aranda-Ocampo]]></surname>
<given-names><![CDATA[Sergio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Suárez-Espinosa]]></surname>
<given-names><![CDATA[Javier]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Landa-Salgado]]></surname>
<given-names><![CDATA[Patricia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Castro-Rosas]]></surname>
<given-names><![CDATA[Javier]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Colegio de Postgraduados  ]]></institution>
<addr-line><![CDATA[Texcoco Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Colegio de Postgraduados  ]]></institution>
<addr-line><![CDATA[Texcoco Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma Chapingo  ]]></institution>
<addr-line><![CDATA[Texcoco Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Autónoma del Estado de Hidalgo Instituto de Ciencias Básicas e Ingeniería ]]></institution>
<addr-line><![CDATA[Mineral de la Reforma Hidalgo]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2021</year>
</pub-date>
<volume>44</volume>
<numero>1</numero>
<fpage>77</fpage>
<lpage>84</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0187-73802021000100077&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0187-73802021000100077&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0187-73802021000100077&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Durante la producción y manejo postcosecha del nopal verdura (Opuntia ficus-indica) existe el riesgo de contaminar el producto con microorganismos patógenos como Salmonella. Actualmente, se carece de un producto efectivo para eliminar a Salmonella de nopal verdura. Para prevenir enfermedades a los consumidores de este producto en fresco es importante contar con un desinfectante efectivo que elimine a la bacteria sin que se afecte el color del cladodio. El objetivo del estudio consistió en evaluar el efecto de diferentes compuestos orgánicos como extractos de cálices de jamaica (Hibiscus sabdariffa), mezcla de vinagre blanco y jugo de limón (Citrus × latifolia) 1:1 (v/v), y solución de ácido láctico 1.5 %, sobre cultivos de Salmonella, además de identificar su efecto sobre el color del tejido de nopal verdura fresco, sin espinas. Para las pruebas se utilizaron cladodios de nopal de las variedades Atlixco, Copena V1, Milpa alta y Villanueva, inoculados con una mezcla (7.6 log10 UFC) de cepas de los serotipos S. Javiana y S. Typhimurium, resistentes a Kanamicina (Km50). Posterior al tiempo de incubación, los cladodios se pusieron en contacto con la solución desinfectante por 10 min, inmediatamente se lavaron con agua destilada estéril y se realizó la cuenta de bacterias al inocular en cajas con agar entérico Hektoen adicionado con Km50 las muestras previamente tratadas. Los resultados obtenidos mostraron reducción significativa (P &#8804; 0.05) de 2.4 log10 mL-1 en la población de Salmonella con todas las soluciones evaluadas (extractos de cálices de jamaica, mezcla de vinagre blanco y jugo de limón, y de ácido láctico). La luminosidad del tejido resultó afectada (P &#8804; 0.05) sólo con la mezcla de vinagre y jugo de limón, por lo que se concluye que todos los desinfectantes probados son adecuados para mantener la inocuidad y la calidad del nopal verdura.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Summary During the production and post-harvest handling of the nopal vegetable (Opuntia ficus-indica) there is a risk of contaminating this product with pathogenic microorganisms such as Salmonella. Currently, there is no effective product to eliminate Salmonella from fresh nopal vegetable. To prevent illnesses to consumers of this fresh product, it is important to have an effective disinfectant that eliminates the bacteria without affecting the color of the cladode. This research aimed to evaluate the effect of organic compounds such as hibiscus (Hibiscus sabdariffa) calyx extracts, a mixture of white vinegar and lemon (Citrus × latifolia) juice 1:1 (v/v), and 1.5 % lactic acid solution on Salmonella cultures, as well as identify their effect on the color of fresh vegetable nopal tissue, without thorns. Nopal cladodes of the Atlixco, Copena V1, Milpa alta and Villanueva varieties were used for the tests, inoculated with a mixture (7.6 log10 CFU) of strains of the serotypes S. Javiana and S. Typhimurium, resistant to Kanamycin (Km50). After the incubation time, cladodes were put in contact with the disinfectant solution for 10 min, they were immediately washed with sterile distilled water and the bacterial count was performed by inoculating the previously treated samples in boxes with Hektoen enteric agar added with Km50. Results obtained showed a significant reduction (P &#8804; 0.05) of 2.4 log10 mL-1 in the Salmonella population with all the solutions evaluated (extracts of hibiscus calyces, a mixture of white vinegar and lemon juice, and lactic acid). The luminosity of the tissue was affected (P &#8804; 0.05) only with the mixture of vinegar and lemon juice; thus, it is concluded that all the disinfectants tested are suitable to maintain the safety and quality of the nopal vegetable.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Hibiscus sabdariffa]]></kwd>
<kwd lng="es"><![CDATA[Opuntia ficus-indica]]></kwd>
<kwd lng="es"><![CDATA[antibacterianos]]></kwd>
<kwd lng="es"><![CDATA[jamaica]]></kwd>
<kwd lng="en"><![CDATA[Hibiscus sabdariffa]]></kwd>
<kwd lng="en"><![CDATA[Opuntia ficus-indica]]></kwd>
<kwd lng="en"><![CDATA[antibacterials]]></kwd>
<kwd lng="en"><![CDATA[hibiscus]]></kwd>
</kwd-group>
</article-meta>
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