<?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>1390-6542</journal-id>
<journal-title><![CDATA[Enfoque UTE]]></journal-title>
<abbrev-journal-title><![CDATA[Enfoque UTE]]></abbrev-journal-title>
<issn>1390-6542</issn>
<publisher>
<publisher-name><![CDATA[Universidad UTE]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1390-65422020000400048</article-id>
<article-id pub-id-type="doi">10.29019/enfoqueute.v11n4.602</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Physicochemical properties and microbial group behavior of postharvest peruvian cocoa bean (Theobroma cacao L.)]]></article-title>
<article-title xml:lang="es"><![CDATA[Propiedades fisicoquímicas y comportamiento de grupos microbianos en la poscosecha del cacao peruano (Theobroma cacao L.)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Salazar]]></surname>
<given-names><![CDATA[Eduardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Valenzuela]]></surname>
<given-names><![CDATA[Roxana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aguilar]]></surname>
<given-names><![CDATA[Margarita]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aranda]]></surname>
<given-names><![CDATA[Natali]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sotelo]]></surname>
<given-names><![CDATA[Alejandrina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Chire]]></surname>
<given-names><![CDATA[Gabriela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ureña]]></surname>
<given-names><![CDATA[Milber]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional Mayor de San Marcos  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Perú</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional Mayor de San Marcos  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Perú</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Nacional Mayor de San Marcos  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Perú</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Nacional Mayor de San Marcos  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Perú</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad Nacional Agraria La Molina  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Perú</country>
</aff>
<aff id="Af6">
<institution><![CDATA[,Universidad Nacional Agraria La Molina  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Perú</country>
</aff>
<aff id="Af7">
<institution><![CDATA[,Universidad Nacional Agraria La Molina  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Perú</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<volume>11</volume>
<numero>4</numero>
<fpage>48</fpage>
<lpage>56</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_arttext&amp;pid=S1390-65422020000400048&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_abstract&amp;pid=S1390-65422020000400048&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_pdf&amp;pid=S1390-65422020000400048&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Cocoa is used in the manufacturing of different products. Fermenting microorganisms such as yeast and bacteria use the high nutrient content of cocoa. This research evaluated physicochemical properties and microbial group behavior of fresh cocoa bean and four treatments to compare among them (A, A-farmer, B, and B-farmer). Moisture content, mold and yeast count, and Salmonella were determined in fresh cocoa beans and treatments. The results of fresh cocoa beans were moisture content of 56.30 ± 0.02 % and microbiological count below control. Treatments results were moisture content of 3.10 ± 0.02 %, 10.30 ± 0.20 %, 4.80 ± 0.00 %, and 11.40 ± 0.20 % (p &#8804; 0.05), mold and yeast count were statistically similar (p &gt; 0.05). Salmonella was not detected in any of the treatments. These findings indicate that regardless of post-harvest process, there is no fungal contamination in cocoa when carrying out good manufacturing practices.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El cacao es utilizado en la elaboración de diversos productos. En el procesamiento, los microorganismos fermentadores como levaduras y bacterias aprovechan el alto contenido de los nutrientes del cacao. La investigación evaluó las propiedades fisicoquímicas y el comportamiento de grupos microbianos del cacao en baba, sometido a cuatro tratamientos (A, A-agricultor, B y B-agricultor). Al cacao en baba y a los tratamientos se les determinaron la humedad, el recuento de mohos y levaduras y la detección de Salmonella. Los resultados de la calidad del cacao en baba fueron: 56,30 ± 0,02 % de humedad y la carga microbiana estuvo bajo requisitos. Los resultados de los tratamientos fueron: la humedad 3,10 ± 0,02 %; 10,30 ± 0,20 %; 4,80 ± 0,00 %; y 11,40 ± 0,20 % (p &#8804; 0,05), respectivamente. Los recuentos de mohos y levaduras fueron estadísticamente similares (p &gt; 0,05). En ningún tratamiento se detectó la presencia de Salmonella. Estos hallazgos indican que, independientemente del proceso de poscosecha evaluado, no existió una contaminación por hongos en el cacao, derivado de las buenas prácticas de manufactura.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Food safety]]></kwd>
<kwd lng="en"><![CDATA[fungal contamination]]></kwd>
<kwd lng="en"><![CDATA[microorganisms]]></kwd>
<kwd lng="en"><![CDATA[Per]]></kwd>
<kwd lng="en"><![CDATA[sun-drying]]></kwd>
<kwd lng="es"><![CDATA[Contaminación por hongos]]></kwd>
<kwd lng="es"><![CDATA[inocuidad]]></kwd>
<kwd lng="es"><![CDATA[microorganismos]]></kwd>
<kwd lng="es"><![CDATA[Perú]]></kwd>
<kwd lng="es"><![CDATA[secado-solar]]></kwd>
</kwd-group>
</article-meta>
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