<?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>1659-1321</journal-id>
<journal-title><![CDATA[Agronomía Mesoamericana]]></journal-title>
<abbrev-journal-title><![CDATA[Agron. Mesoam]]></abbrev-journal-title>
<issn>1659-1321</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Costa Rica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1659-13212026000100002</article-id>
<article-id pub-id-type="doi">10.15517/4m2rxg37</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Actividad de enzimas antioxidantes de la pulpa madura e inmadura de Vasconcellea candicans (A. Gray) A. DC. 1864 (Caricaceae)]]></article-title>
<article-title xml:lang="en"><![CDATA[Antioxidant enzyme activity of ripe and unripe pulp of Vasconcellea candicans (A. Gray) A. DC. 1864 (Caricaceae)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gutiérrez-Román]]></surname>
<given-names><![CDATA[Ana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cruz-Carpio]]></surname>
<given-names><![CDATA[Carlos Santa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Velarde-Vilchez]]></surname>
<given-names><![CDATA[Mónica]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Nolasco-Cárdenas]]></surname>
<given-names><![CDATA[Oscar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional Federico Villarreal Facultad de Ciencias Naturales y Matemáticas Laboratorio de Bioquímica y Biología Molecular]]></institution>
<addr-line><![CDATA[ Lima]]></addr-line>
<country>Peru</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional Federico Villarreal Facultad de Ciencias Naturales y Matemáticas Laboratorio de Bioquímica y Biología Molecular]]></institution>
<addr-line><![CDATA[ Lima]]></addr-line>
<country>Peru</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Nacional Federico Villarreal Facultad de Ciencias Naturales y Matemáticas Laboratorio de Bioquímica y Biología Molecular]]></institution>
<addr-line><![CDATA[ Lima]]></addr-line>
<country>Peru</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Nacional Federico Villarreal Facultad de Ciencias Naturales y Matemáticas Laboratorio de Bioquímica y Biología Molecular]]></institution>
<addr-line><![CDATA[ Lima]]></addr-line>
<country>Peru</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2026</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2026</year>
</pub-date>
<volume>37</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_arttext&amp;pid=S1659-13212026000100002&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_abstract&amp;pid=S1659-13212026000100002&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_pdf&amp;pid=S1659-13212026000100002&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción.  La determinación de sustancias antioxidantes de los frutos nativos es importante para su incorporación en la dieta, así como para su mejor aprovechamiento y conservación. Objetivo. Evaluar la actividad de las enzimas antioxidantes catalasa, peroxidasa, superóxido dismutasa y glutatión sulfhidril transferasa de extractos acuosos de pulpa madura e inmadura del fruto de Vasconcellea candicans (A. Gray) A. DC. y relacionarla con su concentración de polifenoles totales. Materiales y métodos. Se extrajo la pulpa de cuatro frutos maduros y cuatro inmaduros de mito, provenientes de Santo Domingo de Los Olleros, Huarochirí, Lima, Perú, la cual fue procesada de marzo a diciembre de 2023. La obtención de la muestra se realizó mediante extracción acuosa de 20 g de pulpa en relación 20:80 en agua a 8 °C durante 15 días (técnica de maceración en frío), y se usó el sobrenadante tras la centrifugación. La determinación de polifenoles totales se llevó a cabo por espectrofotometría usando ácido gálico como estándar, y la actividad específica de las enzimas se determinó mediante espectrofotometría con los estándares respectivos. Se aplicaron estadísticas no paramétricas utilizando el software estadístico R. Resultados. Los frutos de V. candicans presentaron diferencias marcadas entre estados de madurez, particularmente en el contenido proteico y en la actividad de enzimas antioxidantes como catalasa, superóxido dismutasa y glutatión sulfhidril transferasa. Las correlaciones bioquímicas son más pronunciadas en frutos maduros, lo que indica una reorganización funcional de los componentes antioxidantes durante la maduración. Conclusiones. Los resultados sugieren que la actividad de catalasa, junto con los niveles de polifenoles, podría emplearse como un indicador bioquímico del grado de maduración del fruto, y servir para optimizar el tiempo de vida útil poscosecha.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction.  The determination of antioxidant substances in native fruits is important for their incorporation into the diet, as well as for their better use and conservation. Objective. To evaluate the activity of the antioxidant enzymes catalase, peroxidase, superoxide dismutase and glutathione sulfhydryl transferase in aqueous extracts of ripe and unripe pulp of the fruit of Vasconcellea candicans (A. Gray) A. DC. and relate it to their concentration of total polyphenols. Materials and methods. The pulp of four ripe fruits and four unripe fruits of mito from Santo Domingo de Los Olleros, Huarochirí, Lima, Peru, was extracted and processed during March to December 2023. Samples were obtained by aqueous extraction of 20 g of pulp in a 20:80 ratio in water at 8 °C for 15 days (cold maceration technique), and the supernatant was used after centrifugation. Total polyphenols determination was performed by spectrophotometry using gallic acid as a standard, and the specific activity of the enzymes was determined by spectrophotometry using the respective standards. Non-parametric statistics were applied using the statistical software R. Results. The fruits of V. candicans show marked differences between ripening stages, particularly in protein content and in the activity of antioxidant enzymes such as catalase, superoxide dismutase and glutathione sulfhydryl transferase. Biochemical correlations are more pronounced in ripe fruits, indicating a functional reorganization of antioxidant components during ripening. Conclusions. The results suggest that catalase activity, together with polyphenol levels, could be a biochemical indicator of fruit ripeness, and could be used to optimize postharvest shelf life.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[catalasa]]></kwd>
<kwd lng="es"><![CDATA[peroxidasa]]></kwd>
<kwd lng="es"><![CDATA[superóxido dismutasa]]></kwd>
<kwd lng="es"><![CDATA[glutatión sulfhidril transferasa]]></kwd>
<kwd lng="es"><![CDATA[fruto del mito]]></kwd>
<kwd lng="es"><![CDATA[papaya andina]]></kwd>
<kwd lng="en"><![CDATA[catalase]]></kwd>
<kwd lng="en"><![CDATA[peroxidase]]></kwd>
<kwd lng="en"><![CDATA[superoxide dismutase]]></kwd>
<kwd lng="en"><![CDATA[glutathione sulfhydryl transferase]]></kwd>
<kwd lng="en"><![CDATA[mito fruit]]></kwd>
<kwd lng="en"><![CDATA[andean papaya]]></kwd>
</kwd-group>
</article-meta>
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<surname><![CDATA[Di Scala]]></surname>
<given-names><![CDATA[K.]]></given-names>
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<article-title xml:lang=""><![CDATA[Rehydration capacity of chilean papaya (Vasconcellea pubescens): effect of process temperature on kinetic parameters and functional properties.]]></article-title>
<source><![CDATA[Food and Bioprocess Technology]]></source>
<year>2013</year>
<volume>6</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>844-50</page-range></nlm-citation>
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</article>
