<?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>2007-0934</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias agrícolas]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Mex. Cienc. Agríc]]></abbrev-journal-title>
<issn>2007-0934</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-09342017001103885</article-id>
<article-id pub-id-type="doi">10.29312/remexca.v0i19.657</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto de localidad y madurez sobre el perfil de ácidos grasos del fruto de aguacate &#8216;Hass&#8217;]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of locality and maturity on the fatty acid profile of avocado &#8216;Hass&#8217; fruit]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Guzmán-Maldonado]]></surname>
<given-names><![CDATA[Salvador Horacio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Osuna-García]]></surname>
<given-names><![CDATA[Jorge Alberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Herrera-González]]></surname>
<given-names><![CDATA[Juan Antonio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias Campo Experimental Bajío ]]></institution>
<addr-line><![CDATA[San Miguel de Allende Guanajuato]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias Campo Experimental Santiago Ixcuintla ]]></institution>
<addr-line><![CDATA[ Nayarit]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias Campo Experimental Uruapan ]]></institution>
<addr-line><![CDATA[Uruapan Michoacán]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2017</year>
</pub-date>
<volume>8</volume>
<numero>spe19</numero>
<fpage>3885</fpage>
<lpage>3896</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-09342017001103885&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-09342017001103885&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-09342017001103885&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen En México se cosechan al año 77 000 t de aguacate &#8216;Hass&#8217;. Su contenido en ácidos grasos omega lo hace atractivo debido a sus efectos benéficos a la salud, por lo que es importante conocer la calidad de su aceite. Se cosecho fruto en estado verde en tres localidades, Nayarit, Michoacán y Jalisco. Los tres lotes de fruto se dividieron en dos grupos; el primero fue liofilizado inmediatamente, mientras que el segundo se dejó madurar hasta punto de consumo. Se determinó la materia seca, el contenido de aceite y el perfil de ácidos grasos. El fruto verde presentó el menor rango en el contenido de aceite (12.3 - 15.5%) en comparación con el fruto maduro (12.7 - 17.8%). El aguacate maduro de Jalisco presentó mayor contenido de aceite (17.8%) en comparación con el de Nayarit (12.7%) y Michoacán (17.3%). El contenido de ácidos grasos saturados se redujo hasta 28% por efecto de la maduración, mientas que el ácido oleico y el linoleico se incrementaron 20%. La localidad de siembra afecta significativamente el contenido de ácido oleico; a menor altitud el contenido de este ácido se disminuye hasta 14%. Los datos sugieren una posible designación de origen para el aguacate Mexicano.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract In Mexico 77 000 t of avocado &#8216;Hass&#8217; are harvested per year. Its omega fatty acid content makes it attractive due to its beneficial health effects, so it is important to know the quality of your oil. The harvested fruit in a green state in three localiti es, Nayarit, Michoacán and Jalisco. The three batches of fruit were divided into two groups; the former was lyophilized immediately, while the latter was allowed to mature to the point of consumption. The dry matter, the oil content and the fatty acid profile were determined. The green fruit presented the lowest range in the oil content (12.3 - 15.5%) compared to the mature fruit (12.7 - 17.8%). The mature Jalisco avocado showed higher oil content (17.8%) compared to Nayarit (12.7%) and Michoacán (17.3%). The content of saturated fatty acids was reduced to 28% by maturation, while oleic acid and linoleic acid increased by 20%. The planting location significantly affects the content of oleic acid; at lower altitudes the content of this acid is reduced up to 14%. The data suggest a possible origin designation for Mexican avocado.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Persea americana Miller]]></kwd>
<kwd lng="es"><![CDATA[contenido de aceite]]></kwd>
<kwd lng="es"><![CDATA[cosecha]]></kwd>
<kwd lng="es"><![CDATA[materia seca]]></kwd>
<kwd lng="en"><![CDATA[Persea americana Miller]]></kwd>
<kwd lng="en"><![CDATA[dry matter]]></kwd>
<kwd lng="en"><![CDATA[harvest]]></kwd>
<kwd lng="en"><![CDATA[oil content]]></kwd>
</kwd-group>
</article-meta>
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