<?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>S2007-09342024000300101</article-id>
<article-id pub-id-type="doi">10.29312/remexca.v15i3.3295</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Evaluación de un recubrimiento comestible biodegradable sobre la calidad del chile habanero]]></article-title>
<article-title xml:lang="en"><![CDATA[Evaluation of a biodegradable edible coating on the quality of the habanero chili]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vargas y Vargas]]></surname>
<given-names><![CDATA[María de Lourdes]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mayorga-Patrón]]></surname>
<given-names><![CDATA[María de los Ángeles]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Tamayo-Cortez]]></surname>
<given-names><![CDATA[Jorge]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Toledo-López]]></surname>
<given-names><![CDATA[Víctor]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Tecnológico de Mérida  Departamento de Ingeniería Química-Bioquímica]]></institution>
<addr-line><![CDATA[Mérida Yucatán]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>05</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>05</month>
<year>2024</year>
</pub-date>
<volume>15</volume>
<numero>3</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-09342024000300101&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-09342024000300101&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-09342024000300101&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Esta investigación presentó como objetivo mantener la calidad y vida de anaquel del Capsicum chinense Jacq. var. habanero, mediante el desarrollo y aplicación de un recubrimiento comestible inocuo, amigable con el ambiente y económico a base de agar y de extracto de cáscara de mango como una alternativa potencial de tratamiento poscosecha para el chile habanero por ser un fruto perecedero y susceptible a deterioro fisiológico. El estudio se llevó a cabo durante el año 2021, en la ciudad de Mérida, Yucatán. Al recubrimiento se le realizaron pruebas de solubilidad, humedad, opacidad, capacidad antioxidante y biodegradabilidad, en tanto que, a los chiles habaneros con recubrimiento se les evaluaron los parámetros de textura, acidez, humedad, contenido de polifenoles totales, vitamina C, capsaicina y capacidad antioxidante. Los resultados mostraron que los chiles con recubrimiento y almacenados a 4 °C presentaron una mayor vida de anaquel y se observó un efecto significativo del recubrimiento sobre los parámetros de textura, contenido de capsaicina y en el porcentaje de inhibición de radicales libres, lo que lo convierte en una tecnología apropiada para la conservación del chile habanero.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract This research aimed to maintain the quality and shelf life of Capsicum chinense Jacq. var habanero by developing and applying an innocuous, environmentally friendly, and economical edible coating based on agar and mango peel extract as a potential postharvest treatment alternative for habanero chili as it is a perishable fruit susceptible to physiological deterioration. The study was carried out during 2021, in the city of Mérida, Yucatan. The coating was tested for solubility, moisture, opacity, antioxidant capacity, and biodegradability, while the habanero chilies with coating were evaluated for texture, acidity, moisture, total polyphenol content, vitamin C, capsaicin, and antioxidant capacity. The results showed that coated chilies stored at 4 °C had a longer shelf life and a significant effect of coating was observed on the parameters of texture, capsaicin content and the percentage of free radical inhibition, which makes it an appropriate technology for the preservation of habanero chilies.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[agar]]></kwd>
<kwd lng="es"><![CDATA[cáscara de mango]]></kwd>
<kwd lng="es"><![CDATA[chile habanero]]></kwd>
<kwd lng="es"><![CDATA[vida útil]]></kwd>
<kwd lng="en"><![CDATA[agar]]></kwd>
<kwd lng="en"><![CDATA[habanero chili]]></kwd>
<kwd lng="en"><![CDATA[mango peel]]></kwd>
<kwd lng="en"><![CDATA[shelf life]]></kwd>
</kwd-group>
</article-meta>
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