Palabras clave
reversión
capacidad antioxidante
ácido salicílico
Cómo citar
Resumen
La reversión (RDR, red drupelet reversion por sus siglas en inglés) es un desorden fisiológico que afecta de manera específica a los frutos de zarzamora durante su comercialización. Se caracteriza por un cambio de coloración de negro a rojizo en las drupas individuales, provocando quedisminuyasuvalorcomercial. Elmecanismoespecíficodeestefenómenoaúnestásiendoinvestigado,sin embargo algunos reportes sugieren que el fenómeno de reversión estárelacionado a la degradación de pigmentos en el fruto, el cual puede ser agravado por el daño mecánico así como las condiciones de almacenamiento.Aunque los reportes sugieren que no existe una alteración significativa en las propiedades organolépticas de la zarzamora a causa de la reversión, el aspecto visual afecta la percepción de la calidad del fruto, reduciendo su atractivo comercial y por consecuencia generando pérdidas económicas.En relación a esto, reportes recientes sugieren que tratamientos foliares en etapas precosecha con ácido salicílico (AS) han sido efectivos manteniendo la calidad de la zarzamora en poscosecha. Con este trabajo, se investigó y propuso un mecanismo de acción del ácido salicílico en la conservación de la zarzamora, con particular atención en la incidencia de reversión en el fruto.
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