Cuastumal Canacuan, Hermes GilbertoValencia Murillo, Brillitte LizethOrdóñez Santos, Luis Eduardo2020-12-102020-12-102016Revista de Investigación Lasallista - Vol. 13 No. 1 - 20161794-4449http://hdl.handle.net/10567/2838Vitamin C is known for its antioxidant properties and the surface color is an important sensory attribute that affects their purchase by the final consumer. Objective. To determine the effect of thermal treatments on the concentration of vitamin C and the surface color in guava (Psidium guajava), mango (Mangifera indica) and tree tomatoes (Solanum Betaceum Cav). Materials and methods.120 g of samples in triplicate and homogeneously cut, underwent baking treatments with water (92 ° C for 10 minutes), saturated steam (92 ° C for 10 minutes), microwave (760 W for two minutes) and oven (250 ° C for 10 minutes). Once the heat treatment was completed, the samples were cooled rapidly and the physicochemical properties of pH, acidity, soluble solids, vitamin C concentration and CIELab colorimetric coordinates were determined. Results. After the thermal treatments were performed, the oven heat method registered the largest vitamin C reduction in the guavas, while the cooking with steam and microwave did not affect the original concentration of this micronutrient. On the other hand, the heat treatments did not affect the superficial color of the mangos. In guavas the value of L*, was significantly reduced and in tree tomatoes all of the color variables were significantly affected. Conclusion. The method microwave cooking was the treatment less affected the final concentration of vitaminesAcceso abiertoCorporación Universitaria LasallistaÁcido ascórbicoVitamina CFrutas tropicalesinfo:eu-repo/semantics/openAcces