<?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>S2007-09342017000801827</article-id>
<article-id pub-id-type="doi">10.29312/remexca.v8i8.705</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Cambios poscosecha en frijol durante el almacenamiento prolongado en contraste con el envejecimiento acelerado]]></article-title>
<article-title xml:lang="en"><![CDATA[Postharvest changes in beans during prolonged storage in contrast to accelerated aging]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jacinto-Hernández]]></surname>
<given-names><![CDATA[Carmen]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bernal-Lugo]]></surname>
<given-names><![CDATA[Irma]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Garza-García]]></surname>
<given-names><![CDATA[Ramón]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Garza García]]></surname>
<given-names><![CDATA[Dagoberto]]></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 Valle de México ]]></institution>
<addr-line><![CDATA[Chapingo Estado México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional Autónoma de México Facultad de Química ]]></institution>
<addr-line><![CDATA[Ciudad de México ]]></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>8</numero>
<fpage>1827</fpage>
<lpage>1837</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-09342017000801827&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-09342017000801827&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-09342017000801827&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La disminución del valor comercial del frijol por almacenamiento, se debe a la disminución de la calidad culinaria y al oscurecimiento de la testa. El objetivo de este trabajo fue estudiar los cambios en el color de la testa y en la calidad culinaria promovidos por el almacenamiento prolongado en dos períodos de tiempo, en contraste con el cambio bajo envejecimiento acelerado en cinco variedades de frijol. El color del grano se cuantificó por espectrofotometría de reflectancia y la calidad culinaria por el tiempo y los sólidos en el caldo de cocción. El envejecimiento acelerado propició &#8220;dureza a la cocción&#8221;, pero no testa dura, por el contrario el almacenamiento prolongado a temperatura ambiente, si bien no promovió dureza a la cocción, una de las cinco variedades mostró testa dura. El oscurecimiento de la testa mostró una correlación positiva entre todas las condiciones de almacenamiento. La correlación para L* entre el envejecimiento acelerado y el almacenado por cuatro años fue de r= 0.84**, en tanto que la relación del primero, con dos años de almacenamiento fue de r= 0.65*. Estos resultados indican que el envejecimiento acelerado del frijol, es un método adecuado para seleccionar materiales con menor propensión al envejecimiento porque permite anticipar el cambio de color que podría ocurrir durante el almacenamiento prolongado.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The decrease in the commercial value of beans for storage is due to the decrease in culinary quality and the darkening of the seed coat. The objective of this work was to study the changes in the color of the testa and in the culinary quality promoted by the prolonged storage in two periods of time, in contrast to the change under accelerated aging in five varieties of beans. The color of the grain was quantified by reflectance spectrophotometry and the culinary quality by time and solids in the cooking broth. The accelerated aging caused &#8220;hardness to the baking&#8221;, but not hard test, on the contrary the prolonged storage at room temperature, although it did not promote hardness to the cooking, one of the five varieties showed hard testa. The darkening of the testa showed a positive correlation between all storage conditions. The correlation for L* between accelerated aging and that stored for four years was r= 0.84**, while the ratio of the first, with two years of storage, was r= 0.65*. These results indicate that the accelerated aging of the beans is an adequate method to select materials with less propensity to aging because it allows to anticipate the color change that could occur during prolonged storage.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Phaseolus vulgaris L.]]></kwd>
<kwd lng="es"><![CDATA[color de grano]]></kwd>
<kwd lng="es"><![CDATA[envejecimiento acelerado y prolongado]]></kwd>
<kwd lng="es"><![CDATA[tiempo de cocción]]></kwd>
<kwd lng="en"><![CDATA[Phaseolus vulgaris L.]]></kwd>
<kwd lng="en"><![CDATA[accelerated and prolonged aging]]></kwd>
<kwd lng="en"><![CDATA[cooking time]]></kwd>
<kwd lng="en"><![CDATA[grain color]]></kwd>
</kwd-group>
</article-meta>
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