<?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>2071-0054</journal-id>
<journal-title><![CDATA[Revista Ciencias Técnicas Agropecuarias]]></journal-title>
<abbrev-journal-title><![CDATA[Rev Cie Téc Agr]]></abbrev-journal-title>
<issn>2071-0054</issn>
<publisher>
<publisher-name><![CDATA[Universidad Agraria de La Habana]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2071-00542019000400002</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Proposal of Color Index Ranges According to Ripeness Stages in Fruits]]></article-title>
<article-title xml:lang="es"><![CDATA[Propuesta de rangos de Índice de Color según estados de maduración en frutas]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Machado Molina]]></surname>
<given-names><![CDATA[Minelkis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García Pereira]]></surname>
<given-names><![CDATA[Annia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Machado García]]></surname>
<given-names><![CDATA[Neili]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Agraria de La Habana Facultad de Ciencias Técnicas ]]></institution>
<addr-line><![CDATA[San José de las Lajas Mayabeque]]></addr-line>
<country>Cuba</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2019</year>
</pub-date>
<volume>28</volume>
<numero>4</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2071-00542019000400002&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2071-00542019000400002&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2071-00542019000400002&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Maturity is the most important and complex stage in the development of the fruit, where they acquire sensory characteristics that define it as edible. The objective of this research is to determine the color indices associated with the different stages of maturation of the pumpkin fruit (Carica papaya L, variety MaradolRoja), guava (Psidiumguajava L, variety EnanaRoja EEA1-23) and tomato (Solanumlycopersicum, variety Vyta). To carry out the study, 32 pumpkins and 40 guava fruits were used. Fruits pumpkin and guava, were harvested in the Agricultural Company Ho Chi Minh, in the municipality of Jaruco, and tomato in the farm "The Papas" belonging to the National Institute of Agricultural Sciences (INCA), located in the municipality from San José de lasLajas, Mayabeque. The chemical, physical-mechanical and organoleptic properties were monitored in the different stages of maturation. In addition, the fruits were photographed and the images were analyzed to obtain the color indexes in the different stages of maturation. Finally, for the pump fruit and the tomato, four ripening stages and five for the guava are defined, in addition to the ranges of the color index associated with each one of them.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN La maduración es la etapa más importante y compleja en el desarrollo de las frutas, donde las mismas adquieren características sensoriales que la definen como comestible. La presente investigación tiene como objetivo determinar losíndices de color asociados a los diferentes estados de maduración de la fruta bomba (Carica papaya L, variedadMaradol Roja), la guayaba (Psidiumguajava L, variedad Enana Roja EEA1-23) y el tomate (Solanumlycopersicum, variedadVyta). Para la realización del estudio se utilizaron defruta bomba y tomate 32 frutos y40 de guayaba. Los frutos de fruta bomba y de guayaba, fueron cosechadas en la Compañía Agrícola Ho Chi Minh, en el municipio de Jaruco, y el tomateen la finca "Las Papas" perteneciente al Instituto Nacional de Ciencias Agrícolas (INCA), ubicado en el municipio de San José de las Lajas, Mayabeque. Se monitorearon las propiedades químicas, físico-mecánicas y organolépticas en los diferentes estados de maduración. Además, se fotografiaron las frutas y se analizaron las imágenes para obtener los índices de color en los diferentes estados de maduración. Finalmente, para la fruta bomba y el tomate se definen cuatro estados de maduración y cinco para la guayaba, además de los rangos del índice de color asociados a cada uno de ellos.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Color]]></kwd>
<kwd lng="en"><![CDATA[pumpfruit]]></kwd>
<kwd lng="en"><![CDATA[guava]]></kwd>
<kwd lng="en"><![CDATA[tomato]]></kwd>
<kwd lng="en"><![CDATA[ripening stage]]></kwd>
<kwd lng="es"><![CDATA[color]]></kwd>
<kwd lng="es"><![CDATA[fruta bomba]]></kwd>
<kwd lng="es"><![CDATA[guayaba]]></kwd>
<kwd lng="es"><![CDATA[tomate]]></kwd>
<kwd lng="es"><![CDATA[estado de maduración]]></kwd>
</kwd-group>
</article-meta>
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<name>
<surname><![CDATA[CAMACHO]]></surname>
<given-names><![CDATA[N.A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluación de la calidad de la guayaba, variedad enana roja EEA-1-23, durante el almacenamiento a temperatura ambiente]]></article-title>
<source><![CDATA[Revista Ciencias Técnicas Agropecuarias]]></source>
<year>2009</year>
<volume>18</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>70-3</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
