ABSTRACT Nitric oxide application has been seen as a promising technique to extend the postharvest life of various fresh fruits and vegetables. This is the first work involving the spray application of nitric oxide donor S-nitrosoglutathione (GSNO) on Golden papaya. Considering that results are very distinct depending on the type of the nitric oxide donor, the form of application, the concentration used and the species studied, the application must be adapted to each necessity. The aim of this study was to relate the application of GSNO, spray applied at 10, 100, 1,000 ?M, with the physiological, physical-chemical, and biochemical changes of Golden papaya, in the first 72 h of ripening. Control fruit was sprayed with distilled water. GSNO application did not interfere on color and chlorophyll fluorescence of the peel, on soluble solids, titratable acidity, lipid peroxidation, and in the level of S-nitrosothiols. Control fruit and 10-?M GSNO sprayed showed lower respiration. After 72 h of ripening at 25°C, all fruits showed an increase in ethylene biosynthesis, except for those treated with 10 ?M GSNO. Papaya sprayed with 10-?M GSNO showed the highest pulp firmness and 52% less weight loss when compared to control fruit. GSNO was also responsible for increasing the ascorbic acid in papayas, besides showing an increase in total antioxidant activity production. The results indicated that the application of 10 ?M of GSNO by spray can potentially preserve the quality characteristics of Golden papaya, mainly due to the lower ethylene production, the delay in the firmness loss, and the less weight loss.

ABSTRACT The objective of this article is aimed at knowing if the university affects the promotion of entrepreneurship throughout the university career in young students. Entrepreneurship represents an exit to the current problem of employment in parallel to this situation is the process of applying what has been learned in university halls, in this sense it is important that in the study centers knowledge of the implementation of the ventures This research considered 350 students of the careers of the business area of the State Technical University of Quevedo to whom two survey type instruments were applied to know the level of entrepreneurship promotion. It is concluded that a good business organization is constantly growing with productive projects, but properly structured.

RESUMEN El objetivo del presente artículo va direccionado a conocer si la universidad incide en el fomento del emprendimiento a lo largo de la carrera universitaria en lo jóvenes estudiantes. El emprendimiento representa una salida al problema actual del empleo, en paralelo a esta situación está el proceso de la aplicación de lo aprendido en las salas universitarias, en este sentido es importante que en los centros de estudios se impartan conocimientos de la puesta en marcha de los emprendimientos. Esta investigación consideró a 350 estudiantes de las carreras del área empresarial de la Universidad Técnica Estatal de Quevedo a los que se les aplicó dos instrumentos tipo encuesta para conocer el nivel de fomento al emprendimiento. Se concluye que una buena organización empresarial crece constantemente con proyectos productivos, pero debidamente estructurados.

ABSTRACT Hotel service in recent times have had a significant development. Cultural and economic progress influence this growth. In parallel, the demand has had a sustained evolution over time, gradual progress according to international statistics. In this sense, urban tourism compared with rural, its impact is higher, especially for the European and North American market. In this sense, it is important to maintain the components in the sector of the undertakings studied, such as the hygiene of the premises, comfort, infrastructure, cleanliness, motivated employees, among others. In the same direction of the service, it is important for the economy, the affectivity, the charisma and the pleasure of serving that bring the client to the hotel. The factors that influence the choice of hotel accommodation are determined by the quality of the facilities, services, qualified personnel, first-order equipment that guarantee the well-being of the guest, external and internal security. This research considers the inhabitants of Quevedo and areas of influence in addition to the hotel spaces that the city has. Instruments were applied to know what they think of the hotels and what they should improve. It is concluded that a good hotel organization takes care of its customers grows in a constantly way.

RESUMEN Los emprendimientos hoteleros en los últimos tiempos han tenido un desarrollo significativo, el progreso cultural y económico influye para este crecimiento, en paralelo la demanda ha tenido una evolución sostenida a lo largo del tiempo, avance gradual acorde a estadística internacional. En este sentido el turismo urbano comparado con el rural su impacto es superior en especial para el mercado europeo y norteamericano, en este sentido es importante mantener los componentes en el sector de los emprendimientos estudiados como la higiene del local, comodidad, infraestructura, limpieza, empleados motivados, entre otros. En la misma dirección del servicio es importante para la economía, la afectividad, el carisma y el placer de servir acercará al cliente al hotel. Los factores que influyen en la elección de la acomodación hotelera determinados por la calidad de las instalaciones, servicios, personal calificado, equipos de primer orden que garantizan el bienestar del huésped, seguridad externa e interna. Esta investigación consideró los habitantes de Quevedo y zonas de influencia además de los espacios hoteleros con los que cuenta la ciudad. Se aplicó instrumentos para conocer que piensan de los hoteles y que debe mejorar. Se concluye que una buena organización hotelera que cuide de sus clientes crece constantemente.

ABSTRACT The present investigation has the purpose of diagnosing motivation and its influence on the labor performance of hotel employees in the Quevedo canton. The methodology used is descriptive. Theoretical methods such as synthetic analytics and logical history were used. The instruments used were interviews and questionnaires, the information was processed statistically using the statistical package SPSS 22.0 for Windows version 22.0. The results showed common motivational factors, as well as the influence on the work performance and the competitiveness of the hotels under study.

RESUMEN La presente investigación tiene el propósito de diagnosticar la motivación y su influencia en el desempeño laboral de los empleados de los hoteles en el cantón Quevedo. La metodología utilizada es descriptiva. Se utilizaron métodos teóricos como el analítico sintético y el histórico lógico; los instrumentos utilizados fueron entrevistas y cuestionarios, la información fue procesada estadísticamente usando el paquete estadístico SPSS 22.0 para Windows versión 22.0. Los resultados se pudieron observar factores de motivación comunes, así como la influencia en el desempeño laboral y la competitividad de los hoteles objeto de estudio.

ABSTRACT In this investigation, the conditions that promote the socio-economic development of micro enterprises in Los Ríos province are evaluated, while the boom in this type of business is confirmed. For what initially the quantitative study is focused, which generates a descriptive study. For the methodology, there is a large population, which is the intentional sampling that was used. There were selected 320 micro enterprises in the area, considering that their time in the market has been for more than a year, that they will work in the field of commerce fundamentally. It is found that the sector is much more vulnerable when compared to the formal area. A high categorical instability persists over the personnel working in this type of business, since it is generally a group poorly trained or motivated by the work they do, the working conditions are not the best or are not profitable for their economy. Many initiatives fail due to administrative failures. Micro-entrepreneurship develops as an alternative to reduce unemployment and poverty, however, not all organizations have the conditions to pay tribute to human development.

RESUMEN En esta investigación se evalúa las condiciones que promueven el desarrollo socioeconómico de los microemprendimientos en la provincia Los Ríos, en tanto se confirma el auge de este tipo de negocios. Para lo que inicialmente se enfoca en el estudio cuantitativo, lo que genera un estudio de tipo descriptivo. Para la metodología se cuenta con una amplia población, motivo por el que se utilizó el muestreo intencional, seleccionaron 320 microemprendimientos de la zona, considerando que su tiempo de vigencia en el mercado ha sido por más de un año, que trabajaran en el ámbito del comercio fundamentalmente. Se constata que el sector resulta mucho más vulnerable si se compara con el área formal. Perdura una inestabilidad categórica alta sobre el personal que trabaja en este tipo de negocios, pues generalmente se trata de un grupo escasamente capacitado o motivado por la labor que ejerce, las condiciones de trabajo no son las mejores o no les resulta rentable a su economía; muchas iniciativas fracasan por las fallas administrativas. El microemprendimiento se desenvuelve como alternativa para reducir el desempleo y la pobreza, sin embargo, no todas las organizaciones cuentan con las condiciones para tributar al desarrollo humano.

ABSTRACT The aim of the study is to identify the main barriers that threaten the development of family businesses in the territory, based on the analysis of various research carried out on the subject and characteristics of the behavior of these businesses over time. From a qualitative approach and a descriptive study, with the use of the documentary bibliographical method, a set of actions is proposed towards the consideration of decision makers of public policies to perfect the development strategy of those territories, as a region of prosperous agro-industrial development.

RESUMEN El estudio tiene como objetivo identificar las principales barreras que atentan contra el desarrollo de los emprendimientos familiares en el territorio, a partir del análisis de diversas investigaciones realizadas sobre la temática y características del comportamiento a lo largo del tiempo de estos negocios. Desde un enfoque cualitativo y un estudio descriptivo, con el empleo del método bibliográfico documental, se proponen un conjunto de acciones hacia la consideración de decisores de políticas públicas para perfeccionar la estrategia de desarrollo de esos territorios, como región de próspero desarrollo agroindustrial.

ABSTRACT The present investigation deals with the emigration that arose in the country due to the economic and social crisis that was reinforced from the year 1999, evidencing itself in a considerable way, the emigrants who undertook a trip to different countries of the European Union and to the United States of America, mainly, because of the difficult economic situation that the country was going through at that time. On the other hand, it is important to state that somehow, emigration gave impetus to the economic and social development of families; the research will focus on the Quevedo Canton. The population under study has 195,593 inhabitants, applying the statistical formula; it was obtained a sample of 381 people to survey. It was found that families were forced to emigrate to different countries due to the complicated economic situation that was experienced, which brought with it affectations to the family nucleus.

RESUMEN La presente investigación versa sobre la emigración que suscitó en el país por la crisis económica y social que se apuntala a partir del año 1999, evidenciándose de manera considerable, los emigrantes que emprendían viaje hacia diferentes países de la Unión Europea y a los Estados Unidos de América principalmente, a causa de la difícil situación económica por la que atravesaba el país en aquel entonces. Por otro lado, es importante manifestar que de alguna forma la emigración dio impulso al desarrollo económico y social de las familias, la investigación se enfocará en el cantón Quevedo, la población objeto de estudio cuenta con 195.593 habitantes, aplicando la formula estadística se obtuvo una muestra de 381 personas a encuestar. Se constató que las familias se vieron en la necesidad de emigrar a diferentes países por la complicada situación económica que se vivía, lo que trajo consigo afectaciones al núcleo familiar.

O uso de cobre na confecção de destiladores e acessórios para a indústria de bebidas destiladas é uma necessidade para o ganho de qualidade sensorial da bebida. O presente trabalho teve por escopo correlacionar o teor de cobre com o grau alcoólico e a acidez do destilado. Constatou-se que os teores de cobre durante a destilação acompanham os teores de acidez do destilado, encontrando-se ambos em maior concentração na fração cauda. Cortando-se a destilação do produto com alto grau alcoólico os teores de acidez e de cobre são reduzidos.

The copper use as a material for stills and auxiliary piping manufacturing is an important factor that affects the sensorial distilled beverage quality. The aim of this work was to study the relationships between copper content and alcoholic degree and the acidity levels in the distilled product. Copper levels during the distillation process follow the distilled product acidity levels, where greater concentration of both of them in the tail fraction was noticed. When the product destillation is stopped at a higher alcoholic degree, the acidity levels drop as well as the copper contents in sugar cane distilled beverage.

O conhecimento de substâncias de impacto sensorial que compõem uma bebida destilada é fundamental no monitoramento da produção, na modificação de suas características e/ou no controle de qualidade da bebida. Na destilação ocorre a separação, a seleção e a concentração destas substâncias. Foram analisadas dezesseis amostras de aguardente através de análises físico-químicas e sensorial e, posteriormente, estabelecidas relações entre elas através da análise de fatores pelo método dos componentes principais. Em seguida, foi investigado o comportamento das substâncias importantes à qualidade sensorial da bebida durante o processo de destilação. Foi constatada a necessidade de ampliar o número de componentes analisados das amostras de aguardentes, para aumentar o coeficiente de correlação entre os dados analíticos e sensoriais, viabilizando a otimização no estabelecimento de parâmetros de condução da operação de destilação e das demais operações que compõem o processo de produção de aguardente. Constatou-se também que os teores de propanol e de acidez estão em contraste à qualidade sensorial do produto, cujos teores na aguardente são reduzidos pelo fracionamento do destilado.

The knowledge of substances related to sensorial quality of sugar cane distilled beverage is fundamental in the production monitoring, in its characteristical changes and/or beverage quality control. Separation, selection and concentration of these substances are performed during the distillation process. Physical-chemical and sensorial analyses of sixteen sugar cane distilled beverage samples were analized. Their relationships were established through the factor analysis by the principal component method. Afterwards the substance behaviour related to the beverage sensorial quality during the distillation was studied. A need of analysing a greater number of sugar cane distilled beverage components was detected in order to increase the correlation coefficient between analytical and sensorial data, optimizing the setting of parameters for the distillation process and for the other stages that take part in the sugar cane distilled beverage production. It was also noticed that the higher the propanol content and acidity levels the worst was the product sensorial quality. On the other hand, when the product distillation is fractioned, the acidity levels drop as well as the propanol contents in the sugar cane distilled beverage.