<?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>1665-1456</journal-id>
<journal-title><![CDATA[Biotecnia]]></journal-title>
<abbrev-journal-title><![CDATA[Biotecnia]]></abbrev-journal-title>
<issn>1665-1456</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ciencias Biológicas y de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-14562023000100016</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v25i1.1728</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Evaluación de películas comestibles de quitosano, agar y tomillo para mantener la calidad de frutos de aguacate &#8216;Hass&#8217; durante su almacenamiento]]></article-title>
<article-title xml:lang="en"><![CDATA[Evaluation of edible chitosan, agar and thyme films to maintain the quality of &#8216;Hass&#8217; avocado fruits during storage]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Madera-Santana]]></surname>
<given-names><![CDATA[Tomás J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Toledo-López]]></surname>
<given-names><![CDATA[Víctor M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martinez-Robison]]></surname>
<given-names><![CDATA[Karla]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rejón-Moo]]></surname>
<given-names><![CDATA[Víctor]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Fortiz-Hernández]]></surname>
<given-names><![CDATA[Judith]]></given-names>
</name>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo  ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Tecnológico Nacional de México  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Instituto Politécnico Nacional Centro de Investigación y de Estudios Avanzados ]]></institution>
<addr-line><![CDATA[Mérida Yucatán]]></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>25</volume>
<numero>1</numero>
<fpage>116</fpage>
<lpage>125</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562023000100016&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562023000100016&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562023000100016&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen En este trabajo se elaboraron películas comestibles (PCs) a base de quitosano (Q), agar (A) y tomillo (T), en cuatro diferentes formulaciones (Q, A, QA y QAT). A las PCs se les evaluaron propiedades mecánicas (tensión y elongación a la ruptura), propiedades estructurales (espectroscopía de infrarrojo por FTIR), propiedades térmicas (análisis termogravimétrico), propiedades de transporte (permeabilidad al vapor de agua) y análisis morfológico (microscopía electrónica de barrido). Las PCs de QA y QAT destacaron por su resistencia a la tensión, transparencia, velocidad de transmisión al vapor de agua y permeancia, así como la mayor capacidad antio-xidante. Se evaluó el efecto de la aplicación de los recubrimientos comestibles (RCs) de QA y QAT en la calidad de frutos de aguacate &#8220;Hass&#8221; durante 13 días de almacenamiento a 25 °C. Se evaluaron periódicamente en los frutos las variables de pérdida de peso, tasa de respiración, producción de etileno, apariencia visual y pudriciones. La aplicación de los RCs al fruto redujo su pérdida de peso y extendió su vida de anaquel. Los RCs les confirieron a los frutos una barrera al vapor de agua, reduciendo la pérdida de peso en 40%. Así mismo, se disminuyó la incidencia de pudriciones de los frutos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract In this work, edible films (PCs) based on chitosan (Q), agar (A) and thyme oil (T) were prepared in four different formulations (Q, A, QA and QAT), and their mechanical properties (tension and elongation at break) and water vapor permeability were evaluated. Infrared spectroscopy (FTIR), thermogravimetric analysis (TGA) and scanning electron microscopy (SEM) were also performed. The QA and QAT PCs stood out for their tensile strength, transparency, water vapor transmission rate and permeance, as well as the highest antioxidant activity. The effect of the application of the edible coatings (RCs) of QA and QAT on the quality of &#8216;Hass&#8217; avocado fruit was evaluated during 13 d of storage at 25 °C. The following variables were evaluated periodically: weight loss, respiration rate, ethylene production, visual appearance, and rotting. The application of RCs to the fruit reduced their weight loss and extended their shelf life. The RCs gave the fruit a barrier to water vapor, reducing weight loss by 40 with respect to the control. In addition, the incidence of fruit rots was reduced.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Recubrimientos comestibles]]></kwd>
<kwd lng="es"><![CDATA[quitosano]]></kwd>
<kwd lng="es"><![CDATA[tomillo]]></kwd>
<kwd lng="es"><![CDATA[películas]]></kwd>
<kwd lng="es"><![CDATA[vida de anaquel]]></kwd>
<kwd lng="en"><![CDATA[Edible coatings]]></kwd>
<kwd lng="en"><![CDATA[chitosan]]></kwd>
<kwd lng="en"><![CDATA[thyme]]></kwd>
<kwd lng="en"><![CDATA[films]]></kwd>
<kwd lng="en"><![CDATA[shelf-life]]></kwd>
</kwd-group>
</article-meta>
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