La gestión, la investigación y la innovación son factores fundamentales para la rentabilidad, competitividad y crecimiento, por lo que es necesario formalizarlas y sistematizarlas. Los investigadores, al ejercer actividades de investigación e innovación, también deben cumplir funciones como gestores.

La gestión, la investigación y la innovación son factores fundamentales para la rentabilidad, competitividad y crecimiento, por lo que es necesario formalizarlas y sistematizarlas. Los investigadores, al ejercer actividades de investigación e innovación, también deben cumplir funciones como gestores.

There are many native fruits in Peru containing essential nutrients for health and that have not been fully studied. The objective of this research was to determine the physicochemical, nutritional and morphological characteristics of five varieties of native fruits from the central Andean region and the northern Peruvian jungle: goldenberry (Physalis peruviana), sanky (Corryocactus brevistylus), cocona (Solanum sessiliflorum), yellow pitahaya (Selenicereus megalanthus) and camu camu (Myrciaria dubia). The fruits were washed, peeled, pulped, fleshed, and lyophilized, to determine, using standardized analytical methods, the nutrient content, such as vitamin C, fiber, soluble solids. The goldenberry, sanky and camu camu fruits presented the highest vitamin C content (43.0, 57.1 and 2,780 mg per 100g of fresh weight, respectively), while cocona and pitahaya had 4.54 and 8.0 mg per 100g of f...

There are many native fruits in Peru containing essential nutrients for health and that have not been fully studied. The objective of this research was to determine the physicochemical, nutritional and morphological characteristics of five varieties of native fruits from the central Andean region and the northern Peruvian jungle: goldenberry (Physalis peruviana), sanky (Corryocactus brevistylus), cocona (Solanum sessiliflorum), yellow pitahaya (Selenicereus megalanthus) and camu camu (Myrciaria dubia). The fruits were washed, peeled, pulped, fleshed, and lyophilized, to determine, using standardized analytical methods, the nutrient content, such as vitamin C, fiber, soluble solids. The goldenberry, sanky and camu camu fruits presented the highest vitamin C content (43.0, 57.1 and 2,780 mg per 100g of fresh weight, respectively), while cocona and pitahaya had 4.54 and 8.0 mg per 100g of f...

There are many native fruits in Peru containing essential nutrients for health and that have not been fully studied. The objective of this research was to determine the physicochemical, nutritional and morphological characteristics of five varieties of native fruits from the central Andean region and the northern Peruvian jungle: goldenberry (Physalis peruviana), sanky (Corryocactus brevistylus), cocona (Solanum sessiliflorum), yellow pitahaya (Selenicereus megalanthus) and camu camu (Myrciaria dubia). The fruits were washed, peeled, pulped, fleshed, and lyophilized, to determine, using standardized analytical methods, the nutrient content, such as vitamin C, fiber, soluble solids. The goldenberry, sanky and camu camu fruits presented the highest vitamin C content (43.0, 57.1 and 2,780 mg per 100g of fresh weight, respectively), while cocona and pitahaya had 4.54 and 8.0 mg per 100g of f...

There are many native fruits in Peru containing essential nutrients for health and that have not been fully studied. The objective of this research was to determine the physicochemical, nutritional and morphological characteristics of five varieties of native fruits from the central Andean region and the northern Peruvian jungle: goldenberry (Physalis peruviana), sanky (Corryocactus brevistylus), cocona (Solanum sessiliflorum), yellow pitahaya (Selenicereus megalanthus) and camu camu (Myrciaria dubia). The fruits were washed, peeled, pulped, fleshed, and lyophilized, to determine, using standardized analytical methods, the nutrient content, such as vitamin C, fiber, soluble solids. The goldenberry, sanky and camu camu fruits presented the highest vitamin C content (43.0, 57.1 and 2,780 mg per 100g of fresh weight, respectively), while cocona and pitahaya had 4.54 and 8.0 mg per 100g of f...