<?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>S1027-152X2023000100053</article-id>
<article-id pub-id-type="doi">10.5154/r.rchsh.2022.07.010</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Microperforated-based modified atmosphere incorporated with vapors of oregano essential oil to preserve blackberry fruits in postharvest]]></article-title>
<article-title xml:lang="es"><![CDATA[Atmósfera modificada con microperforado incorporada con vapores de aceite esencial de orégano para preservar frutos de zarzamora en poscosecha]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez-López]]></surname>
<given-names><![CDATA[Angélica]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Valle-Guadarrama]]></surname>
<given-names><![CDATA[Salvador]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Guerra-Ramírez]]></surname>
<given-names><![CDATA[Diana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arevalo-Galarza]]></surname>
<given-names><![CDATA[Ma. de Lourdes Catalina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez-Fernández]]></surname>
<given-names><![CDATA[Rosa Elvira]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Chapingo  ]]></institution>
<addr-line><![CDATA[Chapingo Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Colegio de Postgraduados  ]]></institution>
<addr-line><![CDATA[Texcoco de Mora Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma Chapingo  ]]></institution>
<addr-line><![CDATA[Chapingo Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2023</year>
</pub-date>
<volume>29</volume>
<numero>1</numero>
<fpage>53</fpage>
<lpage>71</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1027-152X2023000100053&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1027-152X2023000100053&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1027-152X2023000100053&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Blackberry fruits have a shelf life of 3 d at ambient temperature, due to fungal development. Essential oils (Eo) can increase shelf life because of their antifungal potential. The objective was to evaluate the use of modified atmosphere packaging incorporated with vapors of an Eo to prolong shelf life of blackberry fruits. The methodology included the use of oregano Eo to inhibit fungi development. Eo was analyzed with gas chromatography-mass spectrometry. The minimum inhibitory concentration of Eo to inhibit fungi in blackberry fruits was determined in vitro and in vivo. The storage of blackberry fruits under modified atmosphere with vapors of oregano Eo was evaluated at ambient temperature. The compounds linalool, o-cymene, and thymol were identified as the main constituents of Eo. Based on fruits with fungal development, isolates were made in culture media and the presence of Aspergillus carbonarius, Alternaria alternata, and Penicillum digitatum was identified. A minimum inhibitory concentration of Eo in the head space of fruits was found with value of 0.8 µL·mL-1. The handling of blackberry fruits in modified atmosphere with micro-perforation and exposition to volatilized Eo (MAP-Eo) reduced the rate of weight loss, the loss of consistency, and that of alteration of color attributes, which allowed maintaining a better appearance during 6-7 d at 23 °C. MAP-Eo kept the content of phenolic compounds and anthocyanins, as well as the antioxidant capacity, without significant changes. In conclusion, MAP-Eo is a useful alternative to extend shelf life of blackberry fruits.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Los frutos de zarzamora tienen una vida de anaquel de tres días a temperatura ambiente debido al desarrollo de hongos. Los aceites esenciales (Ae) pueden prolongar esta etapa por su potencial antifúngico. El objetivo fue evaluar el uso de empaques de atmósfera modificada incorporados con vapores de un Ae para prolongar la vida de anaquel de frutos de zarzamora. La metodología incluyó el uso de Ae de orégano para inhibir el desarrollo de hongos. El Ae se analizó mediante cromatografía de gases-espectrometría de masas. La concentración inhibitoria mínima del Ae para los hongos en frutos de zarzamora fue determinada tanto in vitro como in vivo. El almacenamiento de frutos de zarzamora en atmósfera modificada con vapores de Ae de orégano se evaluó a temperatura ambiente. Los compuestos linalol, o-cimeno y timol se identificaron como los componentes principales del Ae. A partir de frutos con desarrollo de hongos, se realizaron aislamientos en medios de cultivo y se identificó la presencia de Aspergillus carbonarius, Alternaria alternata y Penicillum digitatum. Se encontró que la concentración inhibitoria mínima es de 0.8 µL·mL-1 en el espacio de cabeza de los frutos. El manejo de frutos de zarzamora en atmósfera modificada con microperforado y exposición a vapores de Ae (EAM-Ae) redujo la tasa de pérdida de peso, la pérdida de consistencia y la tasa de alteración de los atributos del color, lo cual permitió mantener una mejor apariencia durante 6-7 días a 23 °C. La EAM-Ae mantuvo los compuestos fenólicos, las antocianinas y la capacidad antioxidante, sin cambios significativos. En conclusión, la EAM-Ae es una alternativa útil para prolongar la vida de anaquel de los frutos de zarzamora.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Rubus fruticosus L.]]></kwd>
<kwd lng="en"><![CDATA[Origanum vulgare]]></kwd>
<kwd lng="en"><![CDATA[essential oil]]></kwd>
<kwd lng="en"><![CDATA[fungal control]]></kwd>
<kwd lng="en"><![CDATA[minimum inhibitory concentration]]></kwd>
<kwd lng="es"><![CDATA[Rubus fruticosus L.]]></kwd>
<kwd lng="es"><![CDATA[Origanum vulgare]]></kwd>
<kwd lng="es"><![CDATA[aceite esencial]]></kwd>
<kwd lng="es"><![CDATA[control de hongos]]></kwd>
<kwd lng="es"><![CDATA[concentración inhibitoria mínima]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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