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Organic production is nowadays more important for the care of the environment. Therefore, fresh horticultural products such as green beans produced with organic compost are healthier and are influenced by their sensory characteristics. The objective of this research was to evaluate the effect of organic compost on the biometric characteristics of fruits and leaves, texture, and sensory attributes of fresh green beans (Phaseolus vulgaris L.), as assessed by consumers. A completely randomized design (CRD) with five experimental treatments with different levels of organic compost was used. The results show the direct influence of the level of organic compost concentration on foliar characteristics, as the concentration of compost increases, its chemical properties are increased. However, there is no direct influence on biometric, firmness, physical-chemical, and color characteristics. The Sorting Task test according to sensory attributes shown with descriptors allows the identification of four groups: the first one formed by T1, second by T2, third by T3, and fourth by T4 and T5; while the Flash Profile test shows the formation of three groups: the first one formed by samples T1 and T2, the second T3 and the third one formed by T4 and T5. The sensory tests allowed finding similarities and differences between the green beans by consensus according to the consumers' perception.

La sociedad global contemporánea demanda cada vez más profesionales capaces de atender las dinámicas marcadas por la tecnología, el conocimiento y la comunicación en tiempo real. En este sentido, resulta clave renovar las propuestas educativas de cara al desarrollo e innovación. El presente estudio tiene como objetivo describir la vinculación que existe entre emprendimiento y educación universitaria. Se realizó un estudio bibliográfico, teórico y documental en donde se revisaron las variables de emprendimiento y educación universitaria. Los resultados muestran que los emprendimientos que cuentan con personas capacitadas en universidades poseen mayor nivel de éxito. Se concluye que la educación universitaria otorga ventajas favorables al momento de emprender en cualquier ámbito productivo.

Los estudios sobre ajíes nativos en el Perú son escasos, por lo que el objetivo de esta investigación fue analizar y determinar las propiedades fisicoquímicas y metabólicas presentes en los frutos del ají supano (Capsicum chinense Jacq.), con el fin de darle valor agregado a sus cualidades nutriceúticas y correlacionarlas con las posibilidades de su industrialización; para lo cual se tomaron muestras de frutos de diferentes estados de color, a nivel de pequeños agricultores de la Campiña de Supe. Se registró la longitud, masa y diámetro del fruto (análisis biométrico); epicarpio, pedicelo y semillas (porcentaje biométrico); porcentaje de ceniza, humedad, carbohidrato, grasa, proteína, fibra cruda y energía (características físico químicas); carotenoides por método espectrofotométrico; Capsaicina, dihidrocapsaicina y flavonoides por método cromatográfico (HPLC) y vitamina C por método volumétrico. El color del fruto que destacó fue el anaranjado, con contenidos de capsaicina (654,0±13,3 ug/g-1) y de dihidrocapsaicina (220,23±5,6 ug/g-1), alcanzando 9810 unidades Scoville. El color amarillo sobresalió en los flavonoides (201,1±6,1 mg/100g-1), y en el ácido ascórbico (88,9±1,6mg/100g-1); mientras los carotenoides totales fueron mayores en el fruto rojo (187,0±4,9 mg/100g-1). En la composición proximal tuvieron valores próximos y sin influencia en las medidas biométricas. Palabras claves: Capsicum sp., capsaicina, flavonoides, análisis biométrico, componentes ABSTRACT Studies on native chili peppers in Peru are scarce, so the objective of this research was to analyze and determine the physicochemical and metabolic properties present in the fruits of the supano chili pepper (Capsicum chinense Jacq.), In order to give added value to its nutritional qualities and correlate them with the possibilities of its industrialization; for which samples of fruits of different color states were taken from small farmers in the Supe countryside. The length, mass and diameter of the fruit were recorded (biometric analysis); epicarp, pedicel and seeds (biometric percentage); percentage of ash, moisture, carbohydrate, fat, protein, crude fiber and energy (physical-chemical characteristics); carotenoids by spectrophotometric method; Capsaicin, dihydrocapsaicin and flavonoids by chromatographic method (HPLC) and vitamin C by volumetric method. The color of the fruit that stood out was orange, with contents of capsaicin (654.0±13.3 ug /g-1) and dihydrocapsaicin (220.23±5.6 ug/g-1), reaching 9810 Scoville units. The yellow color stood out in flavonoids (201.1±6.1 mg/100g-1), and in ascorbic acid (88.9±1.6 mg/100g-1); while the total carotenoids were higher in the red fruit (187.0±4.9 mg/100g-1). In the proximal composition they had close values and without influence on biometric measurements. Key words: Capsicum sp., Capsaicin, flavonoids, biometric analysis, components DOI: http://dx.doi.org/10.17268/rebiol.2020.40.02.12