https://socictopen.socict.org/files/original/8ad7e5799f3ca1e978d1942d8b84e11e.pdf 1d68ad1b1fd78a9c03a1c64935d1477a 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 EFECTO DE LA IRRADIACIÓN ULTRAVIOLETA EN LA ACTIVIDAD ENZIMÁTICA DE LA POLIFENOLOXIDASA Y PEROXIDASA Y LAS PROPIEDADES FISICOQUÍMICAS DEL JUGO DE DOS VARIEDADES DE NARANJILLA (Solanum quitoense LAM) Creator An entity primarily responsible for making the resource Jenny Ruales, A Ibarz, E Samaniego Description An account of the resource Se estudió lainfluencia de la irradiación ultravioleta emitida por una lámpara de mercuriode 500 W de poder nominal con unrango de emisión de 250 a 740 nm, sobre las propiedades fisicoquímicas del zumode naranjilla: pH, color, contenido de sólidos solubles (ºBrix), compuestosfenólicos totales, azúcares y, contenido de vitamina C; así como sobre laactividad enzimática de la polifenoloxodasa (PPO) y peroxidasa (POD)  de las variedades Híbrida y Dulce en 480 minde irradiación. El pH, ºBrix, vitamina C, compuestos fenólicos totales yactividad de POD no se vieron alterados por el proceso de irradiación enninguna de las dos variedades. El contenido de azúcares totales aumentó 8,3 y5,7 % en el jugo de las variedades Híbrida y Dulce, respectivamente. Conrespecto al color, el valor de L disminuyó 14 % en el jugo de la variedad Híbrida,los  parámetros a y b de color no sevieron alterados por el proceso en ninguna de las dos variedades del jugo denaranjilla. La actividad enzimática de la PPO disminuyó 54,2 % en 270 min y65,2 % en 150 min de  exposición a irradiaciónen el jugo de las variedades Híbrida y Dulce, respectivamente. In this work, it was sudied the effect of UV radiation produced by a Hg lamp of  500 W, nominal  power with the emission range between 250 to 740 nm, on the physico-chemical properties of naranjilla juice: pH, colour, ºBrix, total soluble phenolic compounds, sugars, vitamin , as well as on the enzymatic activity of  polifenoloxidase (PPO) and peroxidase (POD) of two varieties Híbrida and  Dulce, at 480 min of radiation. The pH, ºBrix, vitamin C, total soluble phenolic compounds and POD activity this not change due to the radiation process in both varieties. The content of sugars increased 88,5 % and 30 % in the juice of Hibrida and Dulce, respectively. Regarding to the colour, the L value decreased 14 % in naranjilla juice of Hibrida variety. The other color parameters a and b, were not affected by the radiation treatment. The enzymatic activity of PPO decreased 45,8 %  after 270 min  and  34,8 % after 150 min of radiation on the juice of both varieties, Híbrida and Dulce, respectively. Date A point or period of time associated with an event in the lifecycle of the resource 2014 Source A related resource from which the described resource is derived Revista Politécnica Publisher An entity responsible for making the resource available Escuela Politécnica Nacional (EPN) Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Science (General), Technology (General) Relation A related resource <a href="https://revistapolitecnica.epn.edu.ec/ojs2/index.php/revista_politecnica2/article/view/99" target="_blank" rel="noreferrer noopener">https://revistapolitecnica.epn.edu.ec/ojs2/index.php/revista_politecnica2/article/view/99</a>