<?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>2221-2442</journal-id>
<journal-title><![CDATA[Revista CENIC Ciencias Químicas]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. CENIC Cienc. Quím.]]></abbrev-journal-title>
<issn>2221-2442</issn>
<publisher>
<publisher-name><![CDATA[Centro Nacional de Investigaciones Científicas]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2221-24422022000200236</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[THE PROFILE OF CAPSAICINOIDS AND PIGMENTS BIOSYNTHESIS AS A SIGNAL FOR THE RIPENING AND SENESCENCE PROCESSES OF CAPSICUM FRUITS]]></article-title>
<article-title xml:lang="es"><![CDATA[PERFIL DE BIOSÍNTESIS DE CAPSAICINOIDES Y PIGMENTOS COMO SEÑAL DE PROCESOS DE MADURACIÓN Y SENESCENCIA DE LOS FRUTOS DE CAPSICUM]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Calva Calva]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Zamudio Moreno]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gómez Guzmán]]></surname>
<given-names><![CDATA[O.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pérez Vargas]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,CINVESTAV-IPN Biotechnology and Bioengineering ]]></institution>
<addr-line><![CDATA[ Ciudad de México]]></addr-line>
<country>México</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,TESE Division of Chemical and Biochemical Engineering ]]></institution>
<addr-line><![CDATA[ Ciudad de México]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<volume>53</volume>
<numero>2</numero>
<fpage>236</fpage>
<lpage>243</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2221-24422022000200236&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2221-24422022000200236&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2221-24422022000200236&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT The relationship between the accumulation of pigments regarding with the capsaicinoids contents and the maturation state of fruits from several Capsicum species was investigated. The capsaicinoids profile showed a stationary phase of accumulation during the transition from the green to red, yellow or orange final color, characteristic of each species. After the color transition phase, when maturation was reached, the stationary phase for capsaicinoids accumulation was stable for 10-15 days, until the fruits come into senescence, state that can be appreciated by the changes in morphology, mainly loss of turgor and wilting. This final stage of maturation starts with the lowering in the amount of capsaicinoids and the start of the transition phase from the green to the final color of the fruits. When the accumulation of pigments reaches its maximum the fruit shriveling, enters senescence, and the capsaicinoids content decreases to a minimum in all species studied. These observations indicate that the profile of capsaicinoids content have a direct metabolic correlation with the elongation of the fruits and inverse to the biosynthesis of pigments, acting as a chemical signal to stop the fruit elongation and for the start of pigments biosynthesis. The study on the profile for accumulation of both capsaicinoids and pigments showed that the end of the accumulation of capsaicinoids was gradually accompanied by the start of pigment biosynthesis, which supports the hypothesis that this metabolic change is the biochemical signal for the ripening and senescence processes of Capsicum fruits, assumption that is supported by the fact that chili peppers are non-climacteric fruits.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Se investigó la relación entre la acumulación de pigmentos con respecto al contenido de capsaicinoides y el estado de maduración de los frutos de varias especies de Capsicum. El perfil de capsaicinoides mostró una fase estacionaria de acumulación durante la transición del color verde al rojo, amarillo o naranja, característico de cada especie. Después de la fase de transición de color, cuando se alcanza la maduración de los frutos, la fase estacionaria de acumulación de capsaicinoides se mantuvo estable durante 10-15 días, hasta que los frutos entran en senescencia, estado que se puede apreciar por los cambios en la morfología, principalmente la pérdida de turgencia y marchitamiento. Esta última etapa de maduración comienza con la disminución de la cantidad de capsaicinoides y el arranque de la fase de transición del color verde al color final de los frutos. Cuando la acumulación de pigmentos alcanza su máximo el fruto se marchita, entra en senescencia y el contenido de capsaicinoides disminuye al mínimo en todas las especies estudiadas. Estas observaciones indican que el perfil del contenido de capsaicinoides tiene una correlación metabólica directa con el alargamiento de los frutos e inversa a la biosíntesis de pigmentos, actuando como señal química para detener el alargamiento de los frutos y para el inicio de la biosíntesis de pigmentos. El estudio sobre el perfil para la acumulación tanto de capsaicinoides como de pigmentos mostró que el final de la acumulación de capsaicinoides fue acompañado gradualmente por el inicio de la biosíntesis de pigmentos, lo que soporta la hipótesis de que este cambio metabólico es la señal bioquímica para los procesos de maduración y senescencia de los frutos de Capsicum, suposición que se apoyado en el hecho de que los chiles son frutos no-climatéricos.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Chili]]></kwd>
<kwd lng="en"><![CDATA[secondary metabolism]]></kwd>
<kwd lng="en"><![CDATA[turnover]]></kwd>
<kwd lng="en"><![CDATA[carotenes]]></kwd>
<kwd lng="en"><![CDATA[phenols]]></kwd>
<kwd lng="en"><![CDATA[non-climacteric fruits]]></kwd>
<kwd lng="es"><![CDATA[Chile]]></kwd>
<kwd lng="es"><![CDATA[metabolismo secundario]]></kwd>
<kwd lng="es"><![CDATA[recambio]]></kwd>
<kwd lng="es"><![CDATA[carotenos]]></kwd>
<kwd lng="es"><![CDATA[fenoles]]></kwd>
<kwd lng="es"><![CDATA[frutos no climatéricos]]></kwd>
</kwd-group>
</article-meta>
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