<?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>2007-0705</journal-id>
<journal-title><![CDATA[Nova scientia]]></journal-title>
<abbrev-journal-title><![CDATA[Nova scientia]]></abbrev-journal-title>
<issn>2007-0705</issn>
<publisher>
<publisher-name><![CDATA[Universidad de La Salle Bajío A. C., Coordinación de Investigación]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-07052018000200360</article-id>
<article-id pub-id-type="doi">doi.org/10.21640/ns.v10i21.1586</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Calidad de frutos vainilla (Vanilla planifolia Jacks. ex Andrews) procedente de la Huasteca Potosina, México]]></article-title>
<article-title xml:lang="en"><![CDATA[Quality evaluation of Vanilla planifolia (Jacks. ex Andrews) beans from the Huasteca Potosina, México]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cervantes Castillo]]></surname>
<given-names><![CDATA[Adán]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lima Morales]]></surname>
<given-names><![CDATA[Mónica]]></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 E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arévalo Galarza]]></surname>
<given-names><![CDATA[Gustavo A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Soto Hernández]]></surname>
<given-names><![CDATA[Ramón M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García Osorio]]></surname>
<given-names><![CDATA[Cecilia]]></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-group>
<aff id="Af1">
<institution><![CDATA[,Colegio de Postgraduados  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Colegio de Postgraduados  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de Suelos ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2018</year>
</pub-date>
<volume>10</volume>
<numero>21</numero>
<fpage>360</fpage>
<lpage>378</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-07052018000200360&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-07052018000200360&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-07052018000200360&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción La vainilla (Vanilla planifolia Jacks. ex Andrews), es una orquídea cuyo fruto beneficiado presenta características organolépticas sobresalientes, siendo la segunda especia más costosa después del azafrán y utilizada como saborizante y aromatizante. Debido a cambios en el patrón climático en la región productora del Totonacapan, en Veracruz, México, la productividad de la vainilla ha disminuido, pero en otras regiones como la Huasteca Potosina, la producción comercial representa una opción para los productores locales. Por lo anterior en este estudio se evaluó la calidad de la vainilla procedente de 14 sitios de once localidades, pertenecientes a ocho municipios de la Huasteca Potosina, San Luis Potosí, México.  Método Se cosecharon frutos de vainilla de cada localidad, en madurez fisiológica de 32 semanas de edad (224 días después de polinización), y se sometieron a un mismo proceso de beneficio y posteriormente se evaluaron variables como dimensión, porcentaje de humedad, actividad de agua, contenido de azúcares solubles totales y compuestos del aroma en el fruto beneficiado.  Resultados Se encontró que el azúcar predominante en frutos de vainilla beneficiado fue la glucosa, con 1.55-4.28 %. Los frutos provenientes del 60% de los lugares de colecta cumplieron con la norma de longitud mínima. El ácido vaníllico fue el componente del aroma con mayor variación. El contenido de vainillina de los frutos provenientes de todos los municipios tuvieron más de 1.2 %, y solo las muestras de fruto de dos sitios (Tixcuayuca3 y Tamala) cumplieron con el mínimo de 2.0 % que exige la NOM-182-SCFI-2011.  Discusión y conclusión Existe una variación significativa en el contenido de compuestos aromáticos, con una baja relación entre los compuestos del aroma (p-hidroxibenzóico, ácido vaníllico y p-hidroxibenzaldehído) y vainillina de 6.97-11.87 de los frutos de vainilla beneficiadas procedentes de 14 sitios de la Huasteca Potosina, México. Estas diferencias se consideran el resultado de la interacción del medio con la especie, condiciones del cultivo, nutrición, entre otras. A pesar de esto se pueden encontrar frutos que sobresalen por su calidad organoléptica, principalmente por el contenido de vainillina, como los frutos procedentes de los municipios de Matlapa, Xilita y Tamazunchale.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction Vanilla (Vanilla planifolia Jacks ex Andrews), is an orchid, whose fruit has outstanding organoleptic characteristics, being the second most expensive spice after saffron and used as flavoring. Due to changes in the climate pattern in the Totonacapan producing region, in Veracruz, Mexico, the productivity of vanilla has decreased, but in other regions such as the Huasteca Potosina, commercial production represents an option for local producers. Therefore, in this study the quality of the vanilla from 14 sites of eleven localities, belonging to eight municipalities of the Huasteca Potosina, San Luis Potosí, Mexico, was evaluated.  Method Vanilla fruits were harvested from each locality, in physiological maturity at 32 weeks of age (224 days after pollination), and they were subjected to the same process of curing and variables such as size, humidity percentage water activity, total soluble sugars and aroma compounds in the cured fruit were evaluated.  Results It was found that the predominant sugar in vanilla fruits was glucose, with 1.55-4.28%. The fruits from 60 % of the collect sites achieve the minimum standard length. Vanillic acid was the component of the aroma with the greatest variation. The vanillin content of the fruits from all the municipalities had more than 1.2 %, and only the fruit samples from two sites (Tixcuayuca3 and Tamala) achieve the minimum of 2.0 % required by NOM-182-SCFI-2011.  Discussion and conclusion There is a significant variation in the content of aromatic compounds, with a low ratio between the aroma compounds (p-hydroxybenzoic, vanillic acid and p-hydroxybenzaldehyde) and vanillin from 6.97-11.87 of the vanilla cured fruits from 14 sites of the Huasteca Potosina, Mexico. These differences are considered the result of the interaction of the environment with the species, culture conditions, nutrition, among others. Despite this it was found several fruits which stand out for their organoleptic quality, mainly for the vanillin content, such the ones grown at the municipalities of Matlapa, Xilita and Tamazunchale.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[compuestos aromáticos]]></kwd>
<kwd lng="es"><![CDATA[beneficio]]></kwd>
<kwd lng="es"><![CDATA[compuestos volátiles]]></kwd>
<kwd lng="en"><![CDATA[aromatic compounds]]></kwd>
<kwd lng="en"><![CDATA[curing]]></kwd>
<kwd lng="en"><![CDATA[volatile compounds]]></kwd>
</kwd-group>
</article-meta>
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