Exploración de viabilidad sobre ideas de aplicaciones en el mercado colombiano

La economía mundial cambia a un ritmo vertiginoso y exponencial gracias a la rápida transformación de la tecnología. Diferentes dinámicas como el crecimiento en cobertura del internet; la creciente facilidad de obtención de una tarjeta de crédito; la popularización del uso de smartphones; y el crecimiento en uso del comercio electrónico; han dado cabida a la aparición de nuevos tipos de negocio, como el de servicios electrónicos y aplicaciones, que hace algunas décadas atrás eran inviables. Teniendo en cuenta estos cambios, el presente documento plantea tres diferentes modelos de aplicación para smartphones, se hace un análisis detallado de la viabilidad para cada uno para identificar así el que cuenta con mayores probabilidades de éxito. Finalmente se profundiza en este con un análisis financiero y de mercadotecnia para así hacer las respectivas correcciones al modelo inicial y obtener como resultado la versión más viable del modelo seleccionado.

Effect of edible coatings with essential oils on the quality of red raspberries over shelf-life

The objective of the present work was to develop stategies for raising the shelf-life of red raspberries (Rubus idaeus L.). The quality of red raspberries over shelf-life after coated with alginate plus Brazilian Citrus essential oils was evaluated. Edible coatings did not significantly influence the firmness loss, soluble solids content (SCC), and brightness of fruits over time, when compared to control, nevertheless all edible coatings with essential oils induced higher weight loss than those samples in which the essential oils were not incorporated. Fruits coated with alginate plus lime essential oil (0.2%) or orange essential oil (0.1%) after 15 days of storage had less red skin, but were darker than the remaining samples. The less red colour verified in these samples was also coincident with the lower concentration of anthocyanins at the end of the experiment as well as the lower capacity for scavenging ABTS free radicals or quenching singlet oxygen. The edible coatings supplemented with the essential oil of orange either at 0.1 % or 0.2 % were very efficient to control the yeasts and moulds growth after 15 days of storage. To control the development of aerobic mesophilic bacteria the use of essential oil of lemon 0.2% and essential oil of orange 0.1% were the most efficient. The essential oils used in the edible coatings did not significantly change the sensorial properties of the fruit. Cyanidin-3-O-sophoroside, cyanidin-3-O-glucosylrutinoside, cyanidin-3-O-xylosylrutinoside, cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside, pelargonidin-3-O-sophoroside, pelargonidin-3-O-glucosylrutinoside, pelargonidin 3-O-glucoside, pelargonidin 3-O-rutinoside were found in raspberries fruits. An unknown cyanidin derivative was also found in all samples, constituting 27.4% of total anthocyanin content.

Conservação in vitro de amoreira-preta: Crescimento lento.

2016