<?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>2301-1548</journal-id>
<journal-title><![CDATA[Agrociencia (Uruguay)]]></journal-title>
<abbrev-journal-title><![CDATA[Agrociencia Uruguay]]></abbrev-journal-title>
<issn>2301-1548</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Agronomía - Instituto Nacional de Investigación Agropecuaria]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2301-15482017000200023</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Parámetros colorimétricos y contenido de pigmentos en cinco colores de cáscara de fruto de guayabo [Acca sellowiana (Berg) Burret]]]></article-title>
<article-title xml:lang="en"><![CDATA[Colorimetric Parameters and Pigments Content in Five Different PeelColors of Feijoa Fruit [Acca sellowiana (Berg) Burret]]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Zaccari]]></surname>
<given-names><![CDATA[Fernanda]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Puerto]]></surname>
<given-names><![CDATA[Marta Del]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vignale]]></surname>
<given-names><![CDATA[Beatriz]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pritsch]]></surname>
<given-names><![CDATA[Clara]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de la República Facultad de Agronomía Departamento de Producción Vegetal, Poscosecha de Frutasy Hortalizas]]></institution>
<addr-line><![CDATA[Montevideo ]]></addr-line>
<country>Uruguay</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de la República Facultad de Agronomía Departamento de Producción Animal, Grupo de Nutrición yCalidad de Alimentos (Nutrical), Laboratorio de Calidad de Alimentos y Calidad de Productos]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Uruguay</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de la República Facultad de Agronomía Departamento de Producción Vegetal, Mejoramiento yRecursos Genéticos]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Uruguay</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad de la República Facultad de Agronomía Departamento de Biología Vegetal, Laboratorio de Biotecnología]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Uruguay</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2017</year>
</pub-date>
<volume>21</volume>
<numero>2</numero>
<fpage>23</fpage>
<lpage>30</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.edu.uy/scielo.php?script=sci_arttext&amp;pid=S2301-15482017000200023&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.edu.uy/scielo.php?script=sci_abstract&amp;pid=S2301-15482017000200023&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.edu.uy/scielo.php?script=sci_pdf&amp;pid=S2301-15482017000200023&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: El objetivo de este estudio fue caracterizar cinco colores de cáscara de fruta de guayabo del país establecidas en una escalavisual utilizada en la selección y mejoramiento genético de esta especie en Uruguay con los parámetros colorimétricos en elespacio tridimensional CIELAB y cuantificar el contenido de clorofila total, clorofila a, clorofila b y carotenoides totales. Laescala visual analizada comprende los colores de cáscara Amarillo (A), Amarillo Verde (AV), Verde Amarillo (VA), Verde (V)y Verde Verde (VV). La luminosidad y la saturación del color de la cáscara de los frutos bajaron al aumentar el color verde dela escala visual (L* 57,2 a 36,4; C*ab 41,4 a 15,9). El tono varió de 90,4 a 121,3 ºhab coincidiendo con lo percibido en la escalavisual en las categorías de color de cáscara desde A a VV. La diferencia de color (&#916;Eab) entre las categorías de la escalavisual es distinguida fácilmente por un observador no experto. El índice de color discriminó estadísticamente los cinco coloresde cáscara siendo los valores 0 (A), -4 (AV), -5 (VA), -12 (V) y -17 (VV). El contenido de clorofila total (0,160 a 0,119 mg g-1) yde clorofila a (0,085 a 0,362 mg g-1 peso fresco) se correlacionó positivamente con la escala creciente de verde de la cáscara(r = 0,56 y 0,80; p &#8804; 10-5). En cambio, los carotenoides totales (0,043 a 0,119 mg g-1 peso fresco) no se correspondieronclaramente en función de la escala visual (r = -0,03; p 0,225) probablemente enmascarados por la clorofila y también concontenido de clorofila más alto en los frutos VV.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Summary: The aim of this study was to characterize five guava fruit peel color on a visual scale used in the selection and breeding of thisspecies in Uruguay by the colorimetric parameters in the CIELAB color space and measure total chlorophyll, chlorophyll a,chlorophyll b and total carotenoids content. The visual scale analyzed the skin colour ranked of Yellow (A), Green (AV) GreenYellow (VA), Green (V) and Green Green (VV). The brightness and saturation of the skin fruit colour, lowered by increasing thegreen colour of the visual scale (L* 57.2 to 36.4, Cab* 41.4 to 15.9). The tones were 90.4 to 121.3 ºhab coincident with perceivedin the skin visual scale colour categories A to VV. The color difference between categories of visual scale was easilydifferentiated by a non-expert observer. The color index statistically discriminated the five skin colour which values were 0 (A)-4 (AV), -5 (VA), -12 (V) and -17 (VV). The total chlorophyll content (0.160 to 0.119 mg g-1 fresh weight) and 0.085 to 0.362mg g-1 fresh weight chlorophyll a, was positively correlated with the colours toward skin greenish- (r = 0.56 and 0.80; p &#8804;105).Instead, total carotenoids (0.043 to 0.119 mg g-1 fresh weight) had low relation with the visual scale (r = -0.03; p 0.225), probablymasked for chlorophylls, also with the highest content in skin VV fruits.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[fruta]]></kwd>
<kwd lng="es"><![CDATA[exocarpio]]></kwd>
<kwd lng="es"><![CDATA[índice de color]]></kwd>
<kwd lng="es"><![CDATA[escala visual]]></kwd>
<kwd lng="es"><![CDATA[clorofilas]]></kwd>
<kwd lng="en"><![CDATA[fruit]]></kwd>
<kwd lng="en"><![CDATA[exocarp]]></kwd>
<kwd lng="en"><![CDATA[colour index]]></kwd>
<kwd lng="en"><![CDATA[visual scale]]></kwd>
<kwd lng="en"><![CDATA[chlorophylls]]></kwd>
</kwd-group>
</article-meta>
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