Mostrar el registro sencillo del ítem
Principales reacciones bioquímicas en el proceso de maduración del mango (Mangifera indica L.)
| dc.contributor.advisor | González Chica, Marlon | |
| dc.contributor.author | Murillo Chonana, Nayeli Yelitza | |
| dc.date.accessioned | 2023-10-26T15:23:37Z | |
| dc.date.available | 2023-10-26T15:23:37Z | |
| dc.date.issued | 2023 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/14803 | |
| dc.description | This document addressed the topic of the main biochemical reactions in the mango (Mangifera indica L.) ripening process. This fruit is one of the most important in the world, thanks to its sweet flavor, aroma, creamy texture and nutritional properties, which is also a climacteric fruit because it experiences a peak in respiration and ethylene production when it reaches the maximum degree of ripeness for consumption. The main objective was to determine the main biochemical reactions in the mango ripening process. An investigative methodology was proposed with a qualitative approach and a descriptive scope. In addition, to prepare this document, information was searched on websites, scientific articles and virtual libraries. The results obtained on the main biochemical reactions that take place during the mango ripening process have provided a deeper insight into the changes that occur in the fruit, from an immature state to a mature one. It was determined that the biochemical reactions are directed mainly towards the carbohydrates stored in the fruit. Starches, which represent a source of energy in the immature fruit, are degraded into soluble sugars, such as glucose and fructose. It was concluded that the main biochemical reactions that occur during the mango ripening process are mediated by key enzymes such as amylase and pectinase, whose activity increases as ripening progresses. | es_ES |
| dc.description | This document addressed the topic of the main biochemical reactions in the mango (Mangifera indica L.) ripening process. This fruit is one of the most important in the world, thanks to its sweet flavor, aroma, creamy texture and nutritional properties, which is also a climacteric fruit because it experiences a peak in respiration and ethylene production when it reaches the maximum degree of ripeness for consumption. The main objective was to determine the main biochemical reactions in the mango ripening process. An investigative methodology was proposed with a qualitative approach and a descriptive scope. In addition, to prepare this document, information was searched on websites, scientific articles and virtual libraries. The results obtained on the main biochemical reactions that take place during the mango ripening process have provided a deeper insight into the changes that occur in the fruit, from an immature state to a mature one. It was determined that the biochemical reactions are directed mainly towards the carbohydrates stored in the fruit. Starches, which represent a source of energy in the immature fruit, are degraded into soluble sugars, such as glucose and fructose. It was concluded that the main biochemical reactions that occur during the mango ripening process are mediated by key enzymes such as amylase and pectinase, whose activity increases as ripening progresses. | es_ES |
| dc.description.abstract | El presente documento abordó el tema sobre las principales reacciones bioquímicas en el proceso de maduración del mango (Mangifera indica L.). Este fruto es uno de los más importantes del mundo, gracias a su sabor dulce, aroma, textura cremosa y propiedades nutricionales, el cual también es un fruto climatérico porque experimenta un pico en la respiración y producción de etileno cuando alcanza el máximo grado de maduración de consumo. El principal objetivo fue determinar las principales reacciones bioquímicas en el proceso de maduración del mango. Se planteó una metodología tipo investigativa con enfoque cualitativo y de alcance descriptivo. Además, para la elaboración del presente documento se buscó información en sitios web, artículos científicos y bibliotecas virtuales. Los resultados obtenidos sobre las principales reacciones bioquímicas que tienen lugar durante el proceso de maduración del mango ha proporcionado una visión más profunda de los cambios que ocurren en el fruto, desde un estado inmaduro a uno maduro. Se determinó que las reacciones bioquímicas están dirigidas principalmente hacia los carbohidratos almacenados en el fruto. Los almidones, que representan una fuente de energía en el fruto inmaduro, son degradados en azúcares solubles, como glucosa y fructosa. Se concluyó que las principales reacciones bioquímicas que ocurren durante el proceso de maduración del mango están mediadas por enzimas clave como la amilasa y la pectinasa, cuya actividad aumenta a medida que la maduración progresa. | es_ES |
| dc.format.extent | 35 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | BABAHOYO: UTB, 2023 | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | Mango | es_ES |
| dc.subject | Maduración | es_ES |
| dc.subject | Reacciones bioquímicas | es_ES |
| dc.subject | Proceso | es_ES |
| dc.title | Principales reacciones bioquímicas en el proceso de maduración del mango (Mangifera indica L.) | es_ES |
| dc.type | bachelorThesis | es_ES |
Ficheros en el ítem
Este ítem aparece en la(s) siguiente(s) colección(ones)
Excepto si se señala otra cosa, la licencia del ítem se describe como Atribución-NoComercial-SinDerivadas 3.0 Ecuador