<?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>2007-9028</journal-id>
<journal-title><![CDATA[Ecosistemas y recursos agropecuarios]]></journal-title>
<abbrev-journal-title><![CDATA[Ecosistemas y recur. agropecuarios]]></abbrev-journal-title>
<issn>2007-9028</issn>
<publisher>
<publisher-name><![CDATA[Universidad Juárez Autónoma de Tabasco, Dirección de Investigación y Posgrado]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-90282023000100009</article-id>
<article-id pub-id-type="doi">10.19136/era.a10n1.3381</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[El café ushuñari peruano: perfil sensorial, preferencia de cerezos y manejo en cautiverio de Nasua nasua]]></article-title>
<article-title xml:lang="en"><![CDATA[Peruvian ushuñari coffee: sensory profile, cherries preference and captive management of Nasua nasua]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Loza-Del Carpio]]></surname>
<given-names><![CDATA[Alfredo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Velásquez-Monge]]></surname>
<given-names><![CDATA[Cinthya Nataly]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Valencia-Mamani]]></surname>
<given-names><![CDATA[Juan José]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Valencia-Mamani]]></surname>
<given-names><![CDATA[Juan Carlos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional del Altiplano Instituto de Investigación en Ciencias Ambientales Salud y Biodiversidad ]]></institution>
<addr-line><![CDATA[ Puno]]></addr-line>
<country>Peru</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional del Altiplano  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Peru</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Proyecto Mejoramiento de Servicios de Apoyo a la Cadena Productiva de Café en la Cuenca de Incahuasi  ]]></institution>
<addr-line><![CDATA[Municipalidad Distrital de Incahuasi Cuzco]]></addr-line>
<country>Perú</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>10</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-90282023000100009&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-90282023000100009&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-90282023000100009&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: Las tendencias en la demanda de cafés especiales y nuevas opciones de calidad incrementan paulatinamente, por lo que una alternativa es el bioprocesamiento post cosecha de cerezos con animales silvestres. Por ello el objetivo fue evaluar el perfil sensorial de café procesado digestivamente por el ushuñari (Nasua nasua L.) y determinar su preferencia de cerezos según variedades. Se alimentaron tres ushuñaris con cerezos maduros de café de las variedades Caturra, Típica, Catimor y Bourbón, se recolectaron granos no digeridos de sus heces y se procesaron mediante el protocolo SCAA (Specialty Coffee Association of America) para determinar su calidad en taza comparado con testigo sin ushuñari, analizando los datos bajo un ANOVA factorial 2*4 (dos tipos de café y cuatro variedades); para determinar su preferencia por variedades, se les ofreció cerezos combinados en peso conocido y por diferencia de lo consumido, se definió las variedades preferidas, aplicando índices de importancia relativa y ANOVA. El perfil sensorial evidenció características significativamente superiores en el café ushuñari respecto al testigo en la mayoría de atributos sensoriales (p &lt; 0.05), con puntajes de 84.77 y 82.62, respectivamente; el 100% de muestras de café ushuñari categorizaron como especiales y todas las variedades superaron a Caturra. Los animales prefirieron cerezos de Típica y Caturra, aunque esto no repercutió en su calidad organoléptica. El bioprocesamiento de las cuatro variedades de café, mejoró sus cualidades organolépticas, por lo que son una alternativa de producto especial, considerando un manejo sostenible del ushuñari en cautiverio.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: Trends in demand for specialty coffees and new quality options are gradually increasing, hence an alternative is post-harvest bioprocessing of cherry with wild animals. Therefore, the objective was to evaluate the sensory profile of coffee digestively processed by the ushuñari (Nasua nasua L.) and determine their preference for cherry according to varieties. Three ushuñaris were fed with coffee cherries of Caturra, Típica, Catimor and Bourbón varieties, undigested grains were collected from their feces and processed using SCAA (Specialty Coffee Association of America) protocol to determine their quality in cup, compared with a control without ushuñari, analyzing the data under a 2*4 factorial ANOVA (two types of coffee and four varieties). To determine their preference for varieties, combined cherries were offered in known weight and by difference of what was eaten, the preferred varieties will be defined, applying relative importance indices and ANOVA. The sensory profile showed significantly superior characteristics in the ushuñari coffee compared to the control in most sensory attributes (p &lt; 0.05), with scores of 84.77 and 82.62 respectively, in addition, 100% of the ushuñari coffee samples were categorized as special and all varieties surpassed Caturra. Animals preferred Típica and Caturra cherries, although this did not affect its organoleptic quality. Bioprocessing of the four varieties of coffee significantly improved their organoleptic qualities, making them a special product alternative, considering a sustainable management of ushuñari in captivity.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Alimentación]]></kwd>
<kwd lng="es"><![CDATA[cerezo de café]]></kwd>
<kwd lng="es"><![CDATA[coati]]></kwd>
<kwd lng="es"><![CDATA[evaluación organoléptica]]></kwd>
<kwd lng="es"><![CDATA[SCAA]]></kwd>
<kwd lng="en"><![CDATA[Food]]></kwd>
<kwd lng="en"><![CDATA[coffee cherry]]></kwd>
<kwd lng="en"><![CDATA[coati]]></kwd>
<kwd lng="en"><![CDATA[organoleptic evaluation]]></kwd>
<kwd lng="en"><![CDATA[SCAA]]></kwd>
</kwd-group>
</article-meta>
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