Revista de Ciencias Agrícolas <p align="justify">The Revista de Ciencias Agrícolas is a recognized means of divulgation and distribution of scientific and technological research nationwide and abroad, biannually publishes original articles written in english, on topics related to Agricultural Sciences, which present in detail results of research in agriculture, forestry, agricultural biotechnology and food which are subject to the assessment process by nationals and foreign peers, and to review and approval by the Editorial Committee of the magazine.</p> <p><strong>DOI:</strong>&nbsp;<a href="" target="_blank" rel="noopener"></a></p> <p>&nbsp;</p> Universidad de Nariño en-US Revista de Ciencias Agrícolas 0120-0135 Effect of Storage Conditions on Physicochemical Characteristics and Phenolic Compounds of Eggplant (Solanum melongena L.) <p>High demand for fresh fruit and vegetables requires the implementation of techniques to extend the shelf life of these products, which are highly perishable. A widely used method for this purpose is the refrigeration; however, it is known that the most of vegetables preserved in this way evidence chilling injury signs during storage. Eggplants cv C029 recently harvested were stored at 13°C packed into low density polyethylene bags either with perforations (PPB), vacuum packaged (VPB) or unpacked during 5, 10, 15 and 20 days in order to evaluate the effect of chilling on physicochemical characteristics and visual appearance. Unpacked Eggplants presented remarkable chilling injury symptoms, losing its commercial quality before 10d of storage. Fruit stored in VPB showed discoloration affecting visual appearance but maintains the phenolic compounds and avoided pulp and seeds browning. Eggplants packed in PPB showed the best results in this work, preserving overall characteristics during 15d.</p> José Andrés Barragán López Arlet Patricia Franco Peñata Jessica López Pastén Carmen Elena Pérez Cervera ##submission.copyrightStatement## 2019-12-19 2019-12-19 36 2 Tangential Microfiltration of blackberry (Rubus adenotrichus Schltdl.) juice sweetened with stevia (Stevia rebaudiana Bertoni) <p>The modern consumer values those components that can promote their well-being and help them reduce the risk of diseases the use of steviolglucosides as a sweetener in the formulation of foods is promising. The study evaluated the tangential microfiltration for clarification and conservation of blackberry juice sweetened with dried leaves of stevia. Two ceramic membranes were evaluated. The tests were performed at 35°C in concentration mode at a constant transmembrane pressure and tangential velocity. The formulation of the juice was defined through sensory evaluation tests.&nbsp;&nbsp; Volume, flow permeate, temperature and pressure input and output were registered. The results of the variables analyzed in the process, as well as the physicochemical characterization of clarified juice, helped define the operating conditions for draw two formulations of microfiltrated juice, sweetened with stevia or sucrose, and thus evaluate the effectiveness of microfiltration as conservation treatment. Aciduric microorganisms were quantified; molds and yeasts were carried out in the generated pasteurized samples stored at five different temperatures (5, 20, 30, 37 and 45°C).&nbsp; The recovery permeate juice obtained was 84.62%.&nbsp; The permeate Flow (Jp), exhibited higher values ​​at 40L/hm<sup>2</sup>. Also, the concentration of stevioside and rebaudioside A in the retentate increased with advancing ultrafiltration.&nbsp; A significant variation in color, turbidity and soluble solids, was observed, unlike the pH.&nbsp;&nbsp; Also, its chemical and microbiological stability is confirmed that allow you to preserve quality during 27 days of storage.</p> César González Torrivilla Fabrice Vaillant Barka María Soledad Tapia González ##submission.copyrightStatement## 2020-02-19 2020-02-19 36 2