<?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>S2007-07052019000200003</article-id>
<article-id pub-id-type="doi">10.21640/ns.v11i23.1955</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Uso de atmósferas controladas para conservar la calidad de tuna roja (Opuntia ficus-indica (L.)) mínimamente procesada]]></article-title>
<article-title xml:lang="en"><![CDATA[Use of controlled atmospheres to preserve quality of minimally processed red prickly pear (Opuntia ficus-indica (L.))]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Alba Jiménez]]></surname>
<given-names><![CDATA[Jimena E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Chavéz Servia]]></surname>
<given-names><![CDATA[José L.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez]]></surname>
<given-names><![CDATA[Armando J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Urrutia Hernández]]></surname>
<given-names><![CDATA[Thania A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cruz Huerta]]></surname>
<given-names><![CDATA[Elvia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aquino Bolaños]]></surname>
<given-names><![CDATA[Elia N.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Veracruzana Instituto de Ciencias Básicas ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Politécnico Nacional Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional ]]></institution>
<addr-line><![CDATA[Oaxaca ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Veracruzana Instituto de Neuroetología ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2019</year>
</pub-date>
<volume>11</volume>
<numero>23</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-07052019000200003&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-07052019000200003&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-07052019000200003&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción:  México es el principal productor de tuna en el mundo, con aproximadamente 400,000 toneladas por año. Sin embargo, es un fruto muy perecedero (9 a 15 días a temperatura ambiente), además la presencia de espinas en su pericarpio reduce su consumo y limita su comercialización causando así pérdidas en su producción. Por lo tanto, es necesario proponer alternativas de consumo como producto mínimamente procesado (PMP) y el uso de atmósferas controladas (AC) para alargar su vida poscosecha.  Método:  En rodajas de tuna roja minímamente procesada se aplicaron diferentes tratamientos de AC (AC1: 5% O2 + 95% N2, AC2: Aire + 10% CO2, AC3: 10% CO2 + 5% O2 + 85% N2 y aire como control) durante 16 días de almacenamiento a temperatura de 5 ºC. Cada cuatro días se analizó la concentración de azúcares totales (AT), sólidos solubles totales (SST), pH, actividad de polifenol oxidasa (PFO), pérdida fisiológica de peso (PFP) y calidad visual (CV).  Resultados:  Los tratamientos en AC presentaron menor PFP. El tratamiento con 10% CO2 + 5% O2 + 85% N2 contribuyó a la retención de la CV (6.24), PFP (9%) y pH (5.34), y el tratamiento con 10% CO2 + Aire en el contenido de azúcares (176.21 mg Glucosa mL-1); mientras que los (SST) y la actividad de PFO no presentó diferencia entre los tratamientos. Por su parte, el análisis multivariado de componentes principales (CP) explicó el 85% de la varianza en dos componentes para seis variables fisicoquímicas de los frutos de tuna.  Conclusión:  El uso de AC prolongó la vida poscosecha de los frutos de tuna roja mínimamente procesados hasta por 16 días de almacenamiento.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction  Mexico is the main producer of pricly pear in the world, with approximately 400,000 tons per year. However, it is a highly perishable fruit (9 to 15 days at room temperature), besides the presence of thorny hairs on its pericarpio limits consumption and limiting its commercialization which causes losses in its production. Therefore, it is necessary to propound for alternatives to be consumed as minimally processed product and the use of controlled atmospheres to extend its shelf life.  Method:  Different controlled atmospheres treatments (AC1: 5% O2 + 95% N2, AC2: Air + 10% CO2, AC3: 10% CO2 + 5% O2 + 85% N2 and air as control) were applied on minimally processed red prickly pear storaged at 5 ºC during 16 days. Sugars (S), total soluble solids (TSS), pH, polyphenol oxidase activity (PPO), physiological weight loss (PWL) and visual quality (VQ) were analized every four days.  Results:  At the end of the storage period the treatments with controlled atmospheres showed the less physiological weight loss of pricly pear. The treatment with 10% CO2 + 5% O2 + 85% N2 highly contributed for the visual quality retention (6.24), physiological weight loss (9 %) and pH (5.34), and the treatment with 10% CO2 + Air on the sugars content (176.21 mg Glucose mL-1); while the TSS and PPO enzyme activity did not differ between treatments. Also, the multivariate analysis of two principal components (PC) explained 85% of the variance, two components in six physicochemical variables of the pricly pear.  Conclusion:  The results show that controlled atmospheres can extend shelf life until 16 storage days when used on minimally processed prickly pear.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Opuntia ficus-indica]]></kwd>
<kwd lng="es"><![CDATA[producto mínimamente procesado]]></kwd>
<kwd lng="es"><![CDATA[atmósferas controladas]]></kwd>
<kwd lng="es"><![CDATA[poscosecha]]></kwd>
<kwd lng="en"><![CDATA[Opuntia ficus-indica]]></kwd>
<kwd lng="en"><![CDATA[minimally processed product]]></kwd>
<kwd lng="en"><![CDATA[controlled atmospheres]]></kwd>
<kwd lng="en"><![CDATA[postharvest]]></kwd>
</kwd-group>
</article-meta>
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