https://www.socictopen.socict.org/files/original/b26ffcde1819789be9d57a0a87465a0f.pdf 74f92e8006553e3043d13fa8783e0fd9 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Agricultura sostenible Description An account of the resource Dominio científico: Agricultura sostenible Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Evaluación físico-quimica y sensorial de frutos de uchuva (Physalis peruviana L.) Physico-chemical and sensory evaluation of cape gooseberry fruits (Physalis peruviana L.) Creator An entity primarily responsible for making the resource Carlos J MÁRQUEZ C, José R CARTAGENA V, Ofelia TRILLOS G., José M. COTES T. Description An account of the resource Se cosechan frutos de uchuva en grado de madurez de consumo en tres tiempos diferentes, se caracterizan físico-química y sensorialmente. Se realizan análisis de medidas repetidas con estructura de varianzascovarianzas autoregresiva heterogénea de primer orden, estableciendo diferencias estadísticamente significativas (p0,05) para las variables aroma, textura bucal y sabor. Para el programa de fitomejoramiento las características físico-químicas y organolépticas de las accesiones estudiadas son similares al testigo comercial; por lo tanto, se espera que los cruzamientos entre ellas no demeriten estos aspectos.Cape gooseberry fruits are harvested at maturity for consumption at three different times. They are evaluated physico-chemically and sensorially. Repeated measures analysis are performed using a variancecovariance structure of the first order autoregressive heterogeneous. The results show statistically significant differences (p0,05) for aroma, texture, mouth taste and flavors variables. The accesions studied for the phytoimprovement program of the physical, chemical and organoleptic characteristics were similar to the commercial samples. Therefore it is expected that crosses between them do not invalidate the exercise. Date A point or period of time associated with an event in the lifecycle of the resource 2009 Subject The topic of the resource Evaluación organoléptica, Fuerza de fractura, Strength fracture, frutas tropicales, poscosecha, postharvest, sensory evaluation, soluble solids, sólidos solubles, tropical fruits Source A related resource from which the described resource is derived Vitae Publisher An entity responsible for making the resource available Universidad de Antioquia Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Food processing and manufacture, Pharmaceutical industry Relation A related resource <a href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0121-40042009000100005" target="_blank" rel="noreferrer noopener">http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0121-40042009000100005</a>