The effect of coatings was evaluated on the quality of harton plantain fruits (Musa paradisiaca) in the postharvest stage. Solutions for three treatments were prepared from 50 g L-1 cassava starch (Manihot esculenta) with 30 g L-1 glycerol as the plasticizer and 6 g L-1 polyethylene glycol-600®; for anti-browning agents, 6 g L-1 ascorbic acid (AA) and 8 g L-1 N-Acetyl-Cysteine (NAC) were added. The fruits were coated by immersion, stored at 18 ± 4°C and 85% RH. Physicochemical properties were determined at 32 days postharvest. The applied coatings decreased the physiological weight loss (%WL) and resulted in a higher pulp firmness (PF); no significant difference was seen with a confidence level of 95% in the concentration of total soluble solids (TSS), acidity or maturity index. The skin color was measured by the CIE L*a*b* method, with an average L value of 70 for the fruits coated with the 6 g L-1 AA and 8 g L-1 NAC mixture, while the control fruits had a value of 57. Also, lower a* coordinate values and browning indices were found for the epidermis of the coated fruits. The enzymatic activity of the polyphenol oxidase decreased with the number of postharvest days for all of the treatments, being lower for the fruits with the mixture of anti-browning agents by 27%, as compared to the control. It was concluded that the coating mixture containing the anti-browning agents ascorbic acid, 6 g L-1, and N-acetyl-cysteine, 8 g L-1, showed a better effect as an alternative for storing fruits and prolonging the shelf-life of harton plantain.
The main objective of the present investigation was to identify and evaluate the methods and techniques currently used by teachers in the teaching of basic sciences in the systems of presencial and distance systems. The study took place in the first semester of the year 2016-2, the population under study was made up of 20 professors, 10 for the presential study program and 10 for distance study. These were subjected to direct observations and surveys were applied to both students and teachers and administrative staff. The results show that pedagogical characteristics are addressed by teachers, where a traditional behavioral model is based on knowledge fixation and learning accumulation, in which the teacher is dedicated to transmitting information. It was concluded that it is evident, the need for training and education in pedagogy of the university professor to improve their teaching skills, generate principles and practices that allow to adapt the different fields of knowledge to the training process.
El pez sable (Trichiurus lepturus) es un pescado semigraso, con un contenido importante de proteínas, minerales y diferentes vitaminas. El objetivo del presente estudio fue elaborar y evaluar las características fisicoquímicas, microbiológicas, sensoriales y de textura de una salchicha a partir de carne de sable (Trichiurus lepturus), con aceite de oliva como fuente de omega 3. La composición proximal se determinó siguiendo los métodos de la AOAC (2012). Las características microbiológicas se determinaron según las Normas Técnicas Colombianas 4458. La aceptabilidad fue evaluada mediante un panel de jueces no entrenados, utilizando una escala hedónica de 4 descriptores (sabor, color, olor y textura). Se ensayaron tres formulaciones identificadas como (F1), (F2), (F3) y una muestra de control. Se observaron diferencias significativas (p<0,05) entre F2 y F3 con respecto a F1. El mayor contenido de ácidos poliinsaturado (EPA) se observó en la formulación F3, de la misma manera ocurrió para el contenido nutricional y las propiedades sensorial. El contenido proximal fue 15,07% de proteínas, 5,26% de grasa y 10,37% de carbohidrato para F3. En cuanto a la característica de dureza fue mayor que en las formulaciones F1 y F2. Las salchichas presentaron buena calidad microbiológica y sensorial. Estos valores cumplen con los estándares requeridos por el Codex Alimentarius, de manera que, el producto obtenido se puede considerar como una nueva alternativa para incluir en la dieta humana.
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