<?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>1027-152X</journal-id>
<journal-title><![CDATA[Revista Chapingo. Serie horticultura]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Chapingo Ser.Hortic]]></abbrev-journal-title>
<issn>1027-152X</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma Chapingo]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1027-152X2018000300203</article-id>
<article-id pub-id-type="doi">10.5154/r.rchsh.2018.02.004</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Quality of green and cured vanilla (Vanilla planifolia Jacks. ex Andrews) fruit in relation to its age at harvest]]></article-title>
<article-title xml:lang="es"><![CDATA[Calidad de fruto verde y beneficiado de vainilla (Vanilla planifolia Jacks. ex Andrews) con relación a su edad a la cosecha]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez-Galindo]]></surname>
<given-names><![CDATA[Mavet]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arévalo-Galarza]]></surname>
<given-names><![CDATA[Ma. de Lourdes]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Delgado-Alvarado]]></surname>
<given-names><![CDATA[Adriana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Herrera-Cabrera]]></surname>
<given-names><![CDATA[Braulio Edgar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Osorio-García]]></surname>
<given-names><![CDATA[Cecilia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Colegio de Postgraduados Campus Montecillo ]]></institution>
<addr-line><![CDATA[Texcoco México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Colegio de Postgraduados Campus Puebla ]]></institution>
<addr-line><![CDATA[ Puebla]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2018</year>
</pub-date>
<volume>24</volume>
<numero>3</numero>
<fpage>203</fpage>
<lpage>213</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1027-152X2018000300203&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1027-152X2018000300203&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1027-152X2018000300203&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The fruit maturity index of Vanilla planifolia Jacks. ex Andrews is considered important to obtain high vanilla quality. In Mexico, the harvest is carried out when the distal part of the fruit turns yellow, but there is no evidence of the benefits of this practice. This research aimed to evaluate the quality of vanilla fruit at 224, 252 and 273 days after pollination, and its relationship with the aroma profile of cured vanilla. Vanilla planifolia flowers were manually pollinated in a commercial plantation and the fruit were harvested on each corresponding date. The evaluated variables were moisture, dry matter and content of sugars (glucose, fructose and sucrose), and in the cured fruit they were vanillin, p-hydroxybenzoic acid, vanillic acid and p-hydroxybenzaldehyde. The results showed that the dry matter content and the sugar concentration of the green fruit of 252 days were significantly lower (14.92 and 10.6 %, respectively) than in the rest of the treatments. Likewise, in cured fruit of 252 days, the content of p-hydroxybenzoic acid, vanillic acid and p-hydroxybenzaldehyde was significantly lower (103, 855 and 1434 mg ·kg-1, respectively) than those of 224 days of age (148, 1132 and 2035 mg ·kg-1, respectively). The fruit of 252 days had a lower quality, possibly because their harvest coincided with the coldest month, which could affect the accumulation of dry matter and aromatic compounds.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El índice de madurez del fruto de Vanilla planifolia Jacks. ex Andrews se considera importante para obtener vainilla de calidad. En México, la cosecha se realiza cuando la parte distal del fruto se torna amarilla, pero no hay evidencia de los beneficios de esta práctica. El objetivo de este trabajo fue evaluar la calidad del fruto de vainilla a los 224, 252 y 273 días de edad, y su relación con el perfil de aroma de la vainilla beneficiada. Las flores de Vanilla planifolia se polinizaron manualmente en una plantación comercial y los frutos se cosecharon en cada fecha correspondiente. Las variables evaluadas fueron humedad, materia seca y contenido de azúcares (glucosa, fructosa y sacarosa), y en fruto beneficiado fueron vainillina, ácido p-hidroxibenzoico, ácido vainillínico y p-hidroxibenzaldehído. Los resultados mostraron que el contenido de materia seca y la concentración de azúcares de los frutos verdes de 252 días fueron significativamente menor (14.92 y 10.6 %, respectivamente) que el resto de los tratamientos. Asimismo, en frutos beneficiados de 252 días, el contenido de ácido p-hidroxibenzoico, ácido vainillínico y p-hidroxibenzaldehído fue significativamente menor (103, 855 y 1434 mg ·kg-1, respectivamente) que los de 224 días de edad (148, 1132 y 2035 mg ·kg-1, respectivamente). Los frutos de 252 días tuvieron una calidad inferior, posiblemente porque su cosecha coincidió con el mes más frío, lo cual pudo afectar la acumulación de materia seca y de compuestos aromáticos.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[p-hydroxybenzoic acid]]></kwd>
<kwd lng="en"><![CDATA[vanillic acid]]></kwd>
<kwd lng="en"><![CDATA[p-hydroxybenzaldehyde]]></kwd>
<kwd lng="en"><![CDATA[vanillin]]></kwd>
<kwd lng="en"><![CDATA[harvest index]]></kwd>
<kwd lng="es"><![CDATA[ácido p-hidroxibenzoico]]></kwd>
<kwd lng="es"><![CDATA[ácido vainillínico]]></kwd>
<kwd lng="es"><![CDATA[p-hidroxibenzaldehído]]></kwd>
<kwd lng="es"><![CDATA[vainillina]]></kwd>
<kwd lng="es"><![CDATA[índice de cosecha]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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