<?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>2223-4861</journal-id>
<journal-title><![CDATA[Centro Azúcar]]></journal-title>
<abbrev-journal-title><![CDATA[cen. az.]]></abbrev-journal-title>
<issn>2223-4861</issn>
<publisher>
<publisher-name><![CDATA[Editorial Feijóo]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2223-48612023000100001</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[EXTRACTO ETANÓLICO DE PROPÓLEO COMO RECUBRIMIENTO ANTIOXIDANTE EN AGUACATES: UNA REVISIÓN]]></article-title>
<article-title xml:lang="en"><![CDATA[ETHANOLIC EXTRACT OF PROPOLIS AS ANTIOXIDANT COATING IN AVOCADOS: A REVIEW]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mendoza-Intriago]]></surname>
<given-names><![CDATA[Manuel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Zavala-Murillo]]></surname>
<given-names><![CDATA[Ronald]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Toala-Franco]]></surname>
<given-names><![CDATA[Daniel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Dueñas-Rivadeneira]]></surname>
<given-names><![CDATA[Juan Pablo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Matute-Zeas]]></surname>
<given-names><![CDATA[Marcelo Edmundo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Dueñas-Rivadeneira]]></surname>
<given-names><![CDATA[Alex Alberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Técnica de Manabí Instituto de Posgrado ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Laica Eloy Alfaro del Ecuador ULEAM  ]]></institution>
<addr-line><![CDATA[ Manabí]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Técnica de Manabí Facultad de Ciencias Zootécnicas Departamento de Producción Animal]]></institution>
<addr-line><![CDATA[Portoviejo Manabí]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Técnica de Manabí Facultad de Ciencias Zootécnicas Departamento de Procesos Agroindustriales]]></institution>
<addr-line><![CDATA[Portoviejo Manabí]]></addr-line>
<country>Ecuador</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2023</year>
</pub-date>
<volume>50</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2223-48612023000100001&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2223-48612023000100001&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2223-48612023000100001&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Introducción: El aguacate (Persea americana Mill) es un fruto tropical milenario perteneciente a la familia Lauraceae. Su naturaleza climatérica lo convierte en un alimento de vida útil relativamente corta. El extracto etanólico de propóleo se emplea activamente como recubrimiento comestible en múltiples frutas y verduras, incluido el aguacate, para retrasar su senescencia y conservar su calidad postcosecha.  Objetivo: Analizar la evidencia científica disponible sobre la actividad antioxidante del extracto etanólico de propóleo en aguacates.  Materiales y Métodos: Se realizó una búsqueda exhaustiva de publicaciones científicas en bases de datos con amplia cobertura y se adoptó una metodología por etapas para una revisión sistemática de síntesis cualitativa.  Resultados y Discusión: Se detectó que la actividad respiratoria, la pérdida de peso fresco y el potencial de hidrógeno, son las principales variables influenciadas por la actividad antioxidante del extracto sobre el aguacate. Tales parámetros son afectados mayoritariamente por la creación de una atmósfera modificada generada por la película comestible en torno al fruto, lo que reduce su tasa respiratoria retardando su oxidación y la evolución de su madurez.  Conclusiones:  La aplicación de extracto etanólico de propóleo como agente enriquecedor de recubrimientos comestibles es efectiva para mejorar determinados parámetros fisicoquímicos del aguacate y prolongar su vida útil postcosecha. El porcentaje de concentración influye en la bioactividad del extracto, siendo los tratamientos con menor concentración los que ofrecen mayor cantidad de resultados beneficiosos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Introduction: The avocado (Persea americana Mill) is an ancient tropical fruit belonging to the Lauraceae family. Its climacteric nature makes it a food with a relatively short shelf life. The ethanolic extract of propolis is actively used as an edible coating on many fruits and vegetables, including avocado, to delay their senescence and preserve their post-harvest quality.  Objective:  To analyze the available scientific evidence on the antioxidant activity of the ethanolic extract of propolis in avocados.  Materials and Methods: An exhaustive search of scientific publications was carried out in databases with wide coverage and a methodology on stages was adopted for a systematic review of qualitative synthesis.  Results and Discussion: Respiratory activity, fresh weight loss and hydrogen potential were found to be the main variables influenced by the antioxidant activity of the extract on avocado. Such parameters are mainly affected by the creation of a modified atmosphere generated by the edible film around the fruit, which reduces its respiratory rate, delaying its oxidation and the evolution of its maturity.  Conclusions: The application of ethanolic propolis extract as an enriching agent for edible coatings is effective in improving certain physicochemical parameters of avocado and prolonging its postharvest shelf life. The percentage of concentration influences the bioactivity of the extract, with the treatments with the lowest concentration being the ones that offer the greatest number of beneficial results.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[aguacate]]></kwd>
<kwd lng="es"><![CDATA[antioxidante]]></kwd>
<kwd lng="es"><![CDATA[extracto etanólico de propóleo]]></kwd>
<kwd lng="es"><![CDATA[recubrimientos comestibles.]]></kwd>
<kwd lng="en"><![CDATA[avocado]]></kwd>
<kwd lng="en"><![CDATA[antioxidant]]></kwd>
<kwd lng="en"><![CDATA[ethanolic extract of propolis]]></kwd>
<kwd lng="en"><![CDATA[edible coatings.]]></kwd>
</kwd-group>
</article-meta>
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