<?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>S2007-09342022000900023</article-id>
<article-id pub-id-type="doi">10.29312/remexca.v13i27.3158</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Manipulación del mango &#8216;Kent&#8217; destinados al mercado como fruto para comer]]></article-title>
<article-title xml:lang="en"><![CDATA[Handling of &#8216;Kent&#8217; mango destined for the market as a fruit to eat]]></article-title>
</title-group>
<contrib-group>
<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[Gómez-Jaimes]]></surname>
<given-names><![CDATA[Rafael]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Graciano-Cristóbal]]></surname>
<given-names><![CDATA[María Josefina]]></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 Santiago Ixcuintla ]]></institution>
<addr-line><![CDATA[ Nayarit]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2022</year>
</pub-date>
<volume>13</volume>
<numero>spe27</numero>
<fpage>23</fpage>
<lpage>34</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-09342022000900023&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-09342022000900023&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-09342022000900023&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El incremento en la demanda de mango maduro listo para comer abre una posibilidad interesante para los productores de mango en México debido a la cercanía geográfica de los sitios de producción con los mercados de Estados Unidos de América. Los aspectos claves en la producción de mango maduro para comer son: madurez a cosecha, requerimiento o no de tratamiento hidrotérmico cuarentenario (THC), temperatura y duración de traslado refrigerado, así como manejo durante la comercialización. El trabajo se realizó en zona con y sin presencia de mosca de la fruta, así como con y sin requerimiento de THC (Nayarit y norte de Sinaloa, respectivamente). Se evaluaron estados de madurez a cosecha (Fruto sazón y &#8211;), temperaturas de refrigeración (12, 15, 18 y 22 °C), con o sin THC. Las variables analizadas fueron pérdida de peso, color de pulpa, firmeza de pulpa, sólidos solubles totales (SST), acidez titulable y relación °Bx/acidez. Se encontró que el grado de madurez a cosecha no fue tan impactante en la mayoría de las variables, en tanto que, la temperatura de traslado repercutió significativamente en la mayoría de ellas. A menor temperatura, mayor firmeza, menor pérdida de peso y lento desarrollo de SST, así como mayor vida de anaquel. La temperatura de 12 °C mostró mediciones similares a 15 y 18 °C a consumo en todas las variables evaluadas, además de que fue la temperatura con mayor vida de anaquel. El THC propició hasta dos días menos de vida de anaquel en comparación a frutos sin THC.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The increase in demand for ready-to-eat ripe mango opens up an interesting possibility for mango producers in Mexico due to the geographical proximity of production sites to U.S. markets. The key aspects in the production of ripe mango to eat are: maturity at harvest, requirement or not of hydrothermal quarantine treatment (HQT), temperature and duration of refrigerated transport, as well as handling during commercialization. The work was carried out in an area with and without the presence of fruit flies, as well as with and without requirement of HQT (Nayarit and northern Sinaloa, respectively). States of maturity at harvest (mature and &#8211; fruit), refrigeration temperatures (12, 15, 18 and 22 °C), with or without HQT were evaluated. The variables analyzed were weight loss, pulp color, pulp firmness, total soluble solids (TSS), titratable acidity and °Bx/acidity ratio. It was found that the degree of maturity at harvest was not so impactful in most of the variables, while the temperature of transport had a significant impact on most of them. At lower temperatures, greater firmness, lower weight loss and slow development of TSS, as well as longer shelf life. The temperature of 12 °C showed measurements similar to 15 and 18 °C at consumption in all the variables evaluated, in addition to being the temperature with the highest shelf life. HQT led to up to two days less shelf life compared to fruits without HQT.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Mangifera indica L.]]></kwd>
<kwd lng="es"><![CDATA[estado de madurez]]></kwd>
<kwd lng="es"><![CDATA[temperatura de traslado.]]></kwd>
<kwd lng="en"><![CDATA[Mangifera indica L.]]></kwd>
<kwd lng="en"><![CDATA[state of maturity]]></kwd>
<kwd lng="en"><![CDATA[transport temperature.]]></kwd>
</kwd-group>
</article-meta>
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