<?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>1405-3195</journal-id>
<journal-title><![CDATA[Agrociencia]]></journal-title>
<abbrev-journal-title><![CDATA[Agrociencia]]></abbrev-journal-title>
<issn>1405-3195</issn>
<publisher>
<publisher-name><![CDATA[Colegio de Postgraduados]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1405-31952016000700849</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Films based on hawthorn (Crataegus spp.) fruit pectin and candelilla wax emulsions: characterization and application on Pleurotus ostreatus]]></article-title>
<article-title xml:lang="es"><![CDATA[Películas basadas en emulsiones de pectina de frutos de tejocote (Crataegus spp.) y cera de candelilla: caracterización y aplicación en Pleurotus ostreatus]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lozano-Grande]]></surname>
<given-names><![CDATA[María A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Valle-Guadarrama]]></surname>
<given-names><![CDATA[Salvador]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aguirre-Mandujano]]></surname>
<given-names><![CDATA[Eleazar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lobato-Calleros]]></surname>
<given-names><![CDATA[Consuelo S. O.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Huelitl-Palacios]]></surname>
<given-names><![CDATA[Fabiola]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de Ingeniería Agroindustrial Programa de Posgrado en Ciencia y Tecnología Agroalimentaria]]></institution>
<addr-line><![CDATA[Texcoco de Mora ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Tecnológica de Huejotzingo  ]]></institution>
<addr-line><![CDATA[Huejotzingo Puebla]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>11</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>11</month>
<year>2016</year>
</pub-date>
<volume>50</volume>
<numero>7</numero>
<fpage>849</fpage>
<lpage>866</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-31952016000700849&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-31952016000700849&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-31952016000700849&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Hawthorn or tejocote (Crataegus spp.) is an underutilized species in Mexico, but its fruit possesses a high pectin content, which may be utilized to give it added value. The objectives of this study were to extract pectin (HP) from hawthorn fruit to be used with candelilla wax (CW) in the preparation of emulsions with 1-2 % HP and 0.5-1 % CW, and to evaluate the potential use of such emulsions as coatings of fresh produce to preserve quality attributes in postharvest. Rheological measurements showed that emulsions behaved as typical structural materials and flow properties were well described by the modified Carreau model. Emulsions were cast to obtain edible films. Increments of HP increased tensile strength (0.16 to 0.22 MPa) but reduced its elongation at break (57.2 to 4.4 %), indicating more fragility. Water vapor permeability varied between 9.3x10-14 and 1.3x10-14 mol m s-1 m-2 Pa-1 for low (1.0 and 0.5 %) and high (2.0 and 1.0 %) concentrations of HP and CW, respectively. Emulsions and films made with HP were equal to or superior to those made with citrus pectin. Emulsions of HP and CW were applied on Pleurotus ostreatus slices, and those that received 2 % HP and 1 % CW had smaller losses of weight, firmness, and lightness, relative to untreated mushroom slices, during 20 d of storage at 4 °C, which indicates good potential for use in postharvest conservation of fresh produce.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El tejocote (Crataegus spp.) es una especie subutilizada en México, pero su fruto posee alto contenido de pectina, lo que se puede usar para dar valor agregado. Los objetivos del estudio fueron extraer pectina (HP) desde frutos de tejocote para utilizar junto con cera de candelilla (CW) en la preparación de emulsiones con 1-2 % HP y 0.5-1 % CW, y evaluar el potencial de uso de tales emulsiones como recubrimiento de productos hortofrutícolas para preservar sus atributos de calidad en postcosecha. La evaluación reológica mostró que las emulsiones se comportan como materiales estructurales típicos y las propiedades de flujo se describieron bien con el modelo de Carreau modificado. De las emulsiones se obtuvieron películas comestibles. El incremento en HP aumentó la resistencia a la tensión (0.16 a 0.22 MPa), pero redujo la capacidad de estiramiento hasta ruptura (57.2 a 4.4 %), indicando más fragilidad. La permeabilidad a vapor de agua varió entre 9.3x10-14 y 1.3x10-14 mol m s-1 m-2 Pa-1 para baja (1.0 y 0.5 %) y alta (2.0 and 1.0 %) concentración de HP y CW, respectivamente. Las emulsiones y películas hechas con pectina de tejocote fueron superiores o iguales que aquéllas hechas con pectina cítrica. Las emulsiones de HP y CW fueron aplicadas sobre Pleurotus ostreatus y aquéllas con 2 % HP y 1 % CW redujeron las pérdidas de peso, firmeza y luminosidad, respecto a rebanadas de hongo no tratadas durante un almacenamiento de 20 d a 4 °C, lo cual indica buen potencial para ser usadas en la conservación postcosecha de productos frescos.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Candelilla wax]]></kwd>
<kwd lng="en"><![CDATA[edible films]]></kwd>
<kwd lng="en"><![CDATA[hawthorn pectin]]></kwd>
<kwd lng="en"><![CDATA[postharvest]]></kwd>
<kwd lng="en"><![CDATA[shelf life]]></kwd>
<kwd lng="es"><![CDATA[Películas comestibles]]></kwd>
<kwd lng="es"><![CDATA[cera de candelilla]]></kwd>
<kwd lng="es"><![CDATA[pectina de tejocote]]></kwd>
<kwd lng="es"><![CDATA[postcosecha]]></kwd>
<kwd lng="es"><![CDATA[vida de anaquel]]></kwd>
</kwd-group>
</article-meta>
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