Abstract Currently, sweet corn is considered an important crop due to its high sugar content and low starch content. Important sugars in sweet corn include sucrose, fructose, glucose, and maltose. The purpose of the present study was to use the yield indices of the eight examined sweet corn hybrids and the correlation of the yield indices together. Concentration is important for consumers in terms of yield indices. The research site was located at the Látókép Experimental Station of the University of Debrecen. The small plot experiment had a strip plot design with four replications. The previous crop was sweet corn; the plant density was 64 thousand/ha. The obtained result indicates that Biplot AMMI based on IPCA1 showed that the DB, NO, GS, and GB hybrids had stability and high performance in terms of yield indices. At the same time, fructose and glucose had stable parameters for the hybrids involved in the study. IPCA1 AMMI biplot showed that the ME hybrid had stability and high performance in terms of iron and zinc as well. IPCA2 AMMI biplot showed that DE, GB, and GS hybrids had stability and the highest performance on yield parameters in the scope of the research. Fructose, glucose, and sucrose had stable parameters on hybrids based on IPCA2. The DB and SE hybrids had desirable performance in Lutein and Zeaxanthin based on the biplot. The DE hybrid had a maximum performance on iron and zinc parameters. Currently maltose together Debrecen replications 6 thousandha thousand ha thousand/ha IPCA NO time well Fructose

Resumo Atualmente, o milho-doce é considerado uma cultura importante devido ao alto teor de açúcar e baixo teor de amido. Açúcares importantes no milho-doce incluem sacarose, frutose, glicose e maltose. O objetivo do presente estudo foi utilizar os índices de rendimento dos 8 híbridos de milho-doce examinados e a correlação dos índices de rendimento juntos. A concentração é importante para os consumidores com relação aos índices de rendimento. O local da pesquisa foi localizado na Estação Experimental Látókép da Universidade de Debrecen, Hungria. O experimento realizado em pequenas parcelas teve um desenho de parcela de tiras com quatro repetições. A safra anterior era de milho-doce; a densidade de plantas foi de 64 mil/ha. O resultado obtido indica que o Biplot AMMI baseado no IPCA1 mostrou que os híbridos DB, NO, GS e GB apresentaram estabilidade e alto desempenho em termos de índices de produtividade. Ao mesmo tempo, frutose e glicose apresentaram parâmetros estáveis para os híbridos envolvidos no estudo. O biplot IPCA1 AMMI mostrou que o híbrido ME apresentou estabilidade e alto desempenho também quanto ao ferro e zinco. Já o biplot IPCA2 AMMI mostrou que os híbridos DE, GB e GS tiveram estabilidade e o melhor desempenho nos parâmetros de rendimento no escopo da pesquisa. Frutose, glicose e sacarose tiveram parâmetros estáveis em híbridos baseados em IPCA2. Os híbridos DB e SE tiveram desempenho desejável em luteína e zeaxantina com base no biplot. O híbrido DE teve desempenho máximo nos parâmetros de ferro e zinco. Atualmente milhodoce milho doce amido maltose juntos Debrecen Hungria repetições 6 milha mil ha mil/ha IPCA NO produtividade tempo zinco Frutose

Resumo Hoje, o milho doce é considerado uma hortaliça importante devido ao seu alto teor de açúcar e baixo teor de amido. A análise de agrupamento e a análise de variância mostraram que os híbridos apresentaram variações nos índices de produtividade. Os híbridos GB, DE e GS tiveram desempenho semelhante nos índices. Híbrido SE que apresenta desempenho significativo sobre a zeaxantina. Biplot mostrou que frutose, glicose, sacarose e potássio apresentaram valor de estabilidade em híbridos. Todos os híbridos tiveram o melhor desempenho nos fatores frutose, glicose, sacarose e potássio. O fator biplot correlacionou-se positivamente com os índices de rendimento, incluindo cálcio, ferro, zinco, magnésio, α-caroteno, 9Z-β-caroteno, fósforo e β-caroteno. Por outro lado, há correlação positiva com frutose, glicose, potássio, luteína, sacarose, β-criptoxantina e zeaxantina. Assim, para avaliar ou aumentar a luteína e a zeaxantina, outros parâmetros como o teor de açúcares (frutose, glicose e sacarose) são fatores importantes e atuam em conjunto. A análise fatorial e o biplot mostraram que o híbrido ME apresentou desempenho máximo no primeiro fator de índices de produtividade. Além disso, o segundo fator de índices de produtividade teve um efeito máximo nos híbridos de NO. Os híbridos SE tiveram desempenho máximo em zeaxantina e o híbrido GS teve desempenho máximo em zinco, fósforo e ferro. A matéria seca apresentou estabilidade no híbrido DB.

Abstract Today, sweet corn is considered an important vegetable due to its high sugar content and low starch content. Cluster analysis and variance analysis showed that hybrids had variations in yield indices. GB, DE and GS hybrids had similar performance on indices. SE hybrid that has significant performance on zeaxanthin. Biplot showed that fructose, glucose, sucrose and potassium had stability value on hybrids. All the hybrids had the best performance on fructose, glucose, sucrose and potassium factors. Factor biplot positively correlated with yield indices, including calcium, iron, zinc, magnesium, α-Carotene, 9Z-β-Carotene, phosphorus, and β-carotene. On the other hand, there is a positive correlation with fructose, glucose, potassium, lutein, sucrose, β-Cryptoxanthin, and zeaxanthin. So, to evaluate or increase lutein and zeaxanthin, the other parameters like sugar content (fructose, glucose, and sucrose) are important factors and have an effect together. Factor analysis and biplot showed that ME hybrid had a maximum performance on the first factor of yield indices. Also, the second factor of yield indices had a maxi-mum effect on NO hybrids. SE hybrids had maximum performance in zeaxanthin and GS hybrid had maximum performance in zinc, phosphorus, and iron. The dry matter had stability on DB hybrid.

Abstract A healthier lifestyle, incorporating the consumption of foods with a low glycemic index, can mitigate the risk of diabetes. Previous research aimed to develop food products with a low glycemic index using high-fiber raw materials such as sweet corn (Zea mays saccharata Sturt) with a glycemic index 36 and red beans (Phaseolus vulgaris L.) with 26. However, these products exhibited weaknesses, including low crunch resistance in milk, lack of consideration for consumer sensory acceptance, and unverified glycemic index values. Therefore, this research aimed to (1) enhance the crunch resistance of instant flakes in milk; (2) evaluate the physical and sensory characteristics of instant flakes products; and (3) determine the glycemic index value of instant flakes products based on the best formula from the sensory tests. Five formulas were developed based on the proportion of red beans to sweet corn (formulas 1 to 5), respectively 80:120, 90:110, 100:100, 110:90, and 120:80. The color of all formulas of flakes tended to be similar (dominant yellow). The crunch resistance in milk exceeded 2 minutes, predominantly influenced by the red bean portion. Sensory profile from consumer preferences indicated that the intensity of the attributes such as yellowish-brown color, sweet aroma, salty taste, savory taste, savory aftertaste, burned taste, sandy texture, hard texture, dry aftertaste, sticky aftertaste needed to be reduced when serving flakes with milk. Formula 3 emerged as the optimal formula based on sensory profile and red bean proportion, exhibiting a low glycemic index value of 28. lifestyle diabetes highfiber high fiber Zea Sturt Phaseolus L. L 26 However weaknesses acceptance values Therefore (1 (2 (3 tests 5, 5 , 5) 80120, 80120 80 120, 120 80:120 90110, 90110 90 110, 110 90:110 100100, 100100 100 100, 100:100 11090, 11090 90, 110:90 12080. 12080 80. 120:80 dominant yellow. yellow . yellow) minutes portion yellowishbrown yellowish brown aroma taste texture 28 ( 8012 8 12 80:12 9011 9 11 90:11 10010 10 100:10 1109 110:9 1208 120:8 801 80:1 901 90:1 1001 100:1 110: 120: 80: 90: 100:

Abstract Among the hive products of stingless bees (SB), honey is distinguished because it has different physicochemical properties than the honey produced by Apis mellifera. Its taste is more acidic and less sweet, and it naturally contains a higher percentage of water. Honey is one of the most frequently adulterated products marketed. Therefore, this work aimed to verify if the qualitative tests performed for A. mellifera honey are also valid for SB honey from Tetragonisca angustula, Melipona quadrifasciata, and Tetragona elongata and if they can detect the most common adulterations. Adulterations of SB honey with corn syrup, inverted sugar, and A. mellifera honey were simulated and tested with Lugol, Fiehe, and Lund reactions. For these three analyses, sample volume reduction was also tested. The Lund test did not work well with honey samples from SB because they have a higher water content, and reliable results could not be obtained. For the other two tests, the sample volume reduction used was efficient. The Fiehe test detected adulteration with corn syrup only. The Lugol test detected corn syrup and inverted sugar adulterations in all dilutions for all three SB species. No adulteration by added water or honey from A. mellifera was detected in any test. Therefore, using the qualitative Lugol’s reaction test to evaluate SB honey quality is reasonably affordable. Since it is a rapid and inexpensive test, it allows the development of production chains for SB honey. Thus, detecting inauthentic honey can be done by combining qualitative tests as the first screening, followed by quantitative tests if necessary. SB, , (SB) sweet marketed Therefore A angustula quadrifasciata reactions analyses content obtained efficient only species Lugols s affordable Thus screening necessary (SB

Resumo Entre os produtos da colmeia de abelhas sem ferrão, o mel se destaca por possuir propriedades físico-químicas diferentes do mel produzido pela abelha Apis mellifera. Seu sabor é mais ácido e menos doce, além de naturalmente conter maior porcentagem de água. O mel é um dos produtos mais frequentemente adulterados comercialmente. Dessa forma, este trabalho teve como objetivo verificar se os testes qualitativos realizados para o mel de A. mellifera também são válidos para o mel de abelhas sem ferrão das espécies Tetragonisca angustula, Melipona quadrifasciata e Tetragona elongata, e se é possível identificar suas adulterações mais comuns: adulterações do mel de abelhas sem ferrão com xarope de milho, açúcar invertido e mel de A. mellifera foram simuladas e testadas com as reações de Lugol, Fiehe e Lund. Para essas três análises, também foi testada a redução do volume da amostra. O teste de Lund não foi efetivo com as amostras de mel das abelhas sem ferrão, pois elas apresentam um maior teor de água, e resultados confiáveis não puderam ser obtidos. Para os outros dois testes, a redução do volume da amostra utilizada foi eficiente. O teste de Fiehe detectou adulteração apenas com xarope de milho. O teste de Lugol detectou adulterações com xarope de milho e açúcar invertido em todas as diluições utilizadas e para todas as três espécies de abelhas sem ferrão. As adulterações por adição de água ou mel de A. mellifera não foram detectadas em nenhum dos testes. Portanto, é possível utilizar o teste qualitativo da reação de Lugol para uma avaliação inicial da qualidade do mel. Como é um teste rápido e de baixo custo, ele permite o desenvolvimento de cadeias produtivas para o mel de abelhas sem ferrão. Assim, a detecção de mel inautêntico pode ser feita por uma abordagem combinada de testes qualitativos como triagem inicial, seguida de testes quantitativos, se necessário. físicoquímicas físico químicas doce comercialmente forma A angustula elongata comuns análises obtidos eficiente Portanto custo Assim quantitativos necessário

ABSTRACT Corn silage is susceptible to losses through aerobic spoilage. Therefore, this study aimed to evaluate increasing sweet orange essential oil levels in chemical composition, in vitro degradability, losses, fermentation parameters, microbial count, and the aerobic stability of corn silage. The experiment was carried out in a completely randomized design with four treatment levels: Control (CON), ensiling corn without sweet orange essential oil; 200 mg kg–1,400 mg kg–1, and 600 mg kg–1 of ensiling mass with four replicates per treatment. Sweet orange essential oil affected both the dry matter (p = 0.035) and the organic matter (p = 0.021), presenting quadratic behavior. Sweet orange essential oil did not affect (p ≥ 0.05) in vitro dry matter degradability, in vitro neutral detergent fiber degradability, or gross energy. Sweet orange essential oil had a quadratic effect (p = 0.022) on the acetic acid concentration in corn silage. There was a tendency (p = 0.097) for sweet orange essential oil to reduce the ammoniacal nitrogen linearly. The levels of sweet orange essential oil did not influence losses by gases or effluents (p ≥ 0.05). We observed no effect of sweet orange essential oil on Lactic acid-producing bacteria populations or fungi (p ≥ 0.05). Furthermore, increasing sweet orange essential oil levels decreased temperature (p = 0.02) over time but did not influence pH (p = 0.404). Sweet orange essential oil does not affect in vitro degradability, fermentation parameters, nor microbial count in corn silage. However, the 600 mg of ensiling mass increases corn silage’s acetic acid concentration and aerobic stability. spoilage Therefore composition degradability parameters CON, CON , (CON) 20 kg1400 kg 1 400 kg–1,40 kg1 60 kg– p 0.035 0035 0 035 0.021, 0021 0.021 021 0.021) behavior 0.05 005 05 energy 0.022 0022 022 0.097 0097 097 linearly 0.05. . acidproducing producing Furthermore 0.02 002 02 0.404. 0404 0.404 404 0.404) However silages s (CON 2 kg140 40 kg–1,4 6 0.03 003 03 0.0 00 0.09 009 09 040 0.40 kg14 4 0. 04 0.4

Resumen Antecedentes: Muchos de los alimentos nativos fermentados de América Latina son elaborados por las comunidades indígenas mediante procesos que preservan sus tradiciones. Entre estos productos se encuentra el “champús”, una bebida o postre fermentado originario de Colombia, Ecuador y Perú. Presenta un sabor característico entre dulce y ácido con un bajo contenido de alcohol, está elaborado a base de cereales como maíz, trigo o la mezcla de estos, y puede llevar entre sus ingredientes frutas y especias. Objetivo: Esta investigación evaluó las características de calidad microbiológica, fisicoquímica y sensorial del champús para revalorizar el consumo de los alimentos tradicionales. Métodos: Se evaluaron criterios de seguridad microbiológica, microorganismos fermentadores, parámetros fisicoquímicos y sensoriales de dos lotes de champús elaborados por 5 productores, tomando muestras en diferentes etapas de proceso. Resultados: Como resultados, se encontró que la temperatura y la humedad relativa promedio de elaboración estuvieron entre 16,5 ± 2,56 °C y 61,6 ± 9,14 % y que los productos superaron los criterios microbiológicos como coliformes totales y algunos criterios microbiológicos como Escherichia coli y Staphylococcus aureus. También hubo una alta prevalencia de bacterias lácticas y levaduras a lo largo del proceso, identificándose los géneros Weissella, Leuconostoc y Lactobacillus. Se evidenció la presencia de ácidos orgánicos (láctico, acético y propiónico) y de etanol. El champús parece ser una fuente de calcio, fósforo y aminoácidos libres. Conclusión: Esta información sirve de base para proponer planes de mejora para los pequeños productores y al mismo tiempo para realizar estudios más detallados sobre la microbiota nativa del champús.

Abstract Background: Many native fermented foods in Latin America are made by indigenous communities through processes that preserve their traditions. Among these products is champús, a fermented drink or dessert native to Colombia, Ecuador, and Peru. It has a characteristic flavor between sweet and sour with a low alcohol content, is made from cereals such as corn, wheat, or a mixture of these, and can include fruits and spices. Objectives: This research evaluated the microbiological, physicochemical, and sensory quality characteristics of champús to revalue the consumption of traditional foods. Methods: For this purpose, the microbiological safety criteria, fermenting microorganisms, and physicochemical and sensory parameters were evaluated for two batches of champús prepared by five producers and taking samples at different stages. Results: It was found that the average temperature and relative humidity for processing were between 16.5 ± 2.56 °C and 61.6 ± 9.14 %, respectively, and the products exceeded microbiological criteria such as total coliforms and some microbiological criteria for Escherichia coli and Staphylococcus aureus. There was also a high prevalence of lactic acid bacteria and yeasts throughout the process, with the occurrence of the genera Weissella, Leuconostoc, and Lactobacillus. The presence of organic acids (lactic, acetic, and propionic) and ethanol was evidenced. Champús seems to be a source of calcium, phosphorus, and free amino acids. Conclusions: This information provides a basis to propose improvement plans for small producers and, at the same time, to conduct more detailed studies on the native microbiota of champús.

Resumen El uso del lactosuero en aplicaciones agrícolas es una opción para disminuir el impacto ambiental que ocasiona cuando se vierte sin control. El propósito de este trabajo fue medir la fitotoxicidad del suero dulce que se genera durante la elaboración de queso fresco en semillas y plántulas de alfalfa (Medicago sativa L.) y maíz (Zea mays L.) como organismos de prueba-objetivo. Se realizaron cuatro experimentos individuales en el laboratorio de Ecología Molecular Microbiana del CICM-ICBUAP en la ciudad de Puebla, México durante junio a diciembre de 2018 y enero de 2019, bajo condiciones controladas, tanto en cajas Petri con medio de cultivo y en germinadores con soporte, en un diseño experimental completamente al azar (DECA) con cinco tratamientos (4, 8, 12, 16 y 20% de lactosuero y un control de agua potable). Las variables evaluadas fueron la concentración letal (CL50), por inhibición de la germinación en ambas semillas y la concentración subletal (CSL), por disminución del desarrollo de germinados y plántulas. Los resultados obtenidos indican que el lactosuero dulce tiene una CL50-5 de 53% y una CSL-10 de 12% en semillas de alfalfa (p< 0.05) y una CL50-60 de 20% en plántulas de alfalfa y una CL50-20 de 20% en plántulas de maíz. Se observó a 60 días que, a concentraciones entre 4 y 6%, el suero dulce tiene un efecto promotor de crecimiento en plántulas de alfalfa (p< 0.05) concluyendo que es posible utilizar el lactosuero diluido en prácticas agrícolas sustentables de manera segura.

Abstract The use of whey in agricultural applications is an option to reduce the environmental impact it causes when it is discharged without control. The purpose of this work was to measure the phytotoxicity of sweet whey that is generated during the production of fresh cheese in seeds and seedlings of alfalfa (Medicago sativa L.) and corn (Zea mays L.) as test-target organisms. Four individual experiments were carried out in the Laboratory of Microbial Molecular Ecology of the CICM-ICBUAP in the city of Puebla, Mexico, from June to December 2018 and January 2019, under controlled conditions, both in Petri dishes with culture medium and in seedling trays with substrate, in a completely randomized experimental design (CRED) with five treatments (4, 8, 12, 16 and 20% whey and a drinking water control). The variables evaluated were the lethal concentration (LC50), by inhibition of germination in the two seeds, and the sublethal concentration (SLC), by decreased development of sprouts and seedlings. The results obtained indicate that sweet whey has an LC50-5 of 53% and an SLC-10 of 12% in alfalfa seeds (p< 0.05) and an LC50-60 of 20% in alfalfa seedlings and an LC50-20 of 20% in corn seedlings. At 60 days, it was observed that, at concentrations between 4 and 6%, sweet whey has a growth-promoting effect on alfalfa seedlings (p< 0.05), concluding that it is possible to use diluted whey in sustainable agricultural practices safely.

Resumen La producción de elote superdulce en México se centra en el uso de híbridos comerciales, pues no existen razas nativas con esta característica, por esta razón se planteó la siguiente investigación con los objetivos: a) introducir un gen de dulzura en poblaciones nativas eloteras; y b) determinar su efecto sobre características agronómicas, calidad y aceptación por parte del consumidor. Se utilizaron las colectas nativas de maíz elotero: C-Pue-185 (Cacahuacintle), Hgo-428 (Chalqueño) y Hgo-416 (Elotes cónicos) infiltradas con el gen shrunken2 (sh2) y con diferentes proporciones de fondo genético de maíz nativo, como testigos se utilizaron los híbridos comerciales A7573, Cherokee y Sweeter93. Se establecieron experimentos en las localidades de Montecillo, Texcoco, Estado de México y San Felipe, Teotlalcingo, Puebla, en el año 2021, usando un diseño de bloques completos al azar con tres repeticiones. Se registraron características morfológicas, de rendimiento y una prueba sensorial. La población Hgo-428sh2F1 con fondo genético 50% nativo + 50% superdulce fue la mejor en cuanto a sólidos solubles totales (SST) con 16.5 ºBrix. En la prueba sensorial sobresalió la misma población Hgo-428sh2BC1F1, con fondo genético 75% nativo + 25% superdulce. Se identificó a la población formada por Hgo-428 (Chalqueño) como sobresaliente en sólidos solubles totales y sabor de elote. El híbrido comercial A7573 destacó en características morfológicas. Las poblaciones nativas originales Hgo-428 (Chalqueño) y C-Pue-185 (Cacahuacintle) fueron iguales al mejor testigo comercial A7573 en cuanto a rendimiento de grano fresco rebanado (RGFR). La incorporación del gen superdulce (sh2) afectó de manera negativa todas las características evaluadas.

Abstract The production of super sweet ear in Mexico focuses on the use of commercial hybrids, since there are no native races with this characteristic, for this reason the following research was proposed with the objectives: a) introduce a sweetness gene in native ear corn populations; and b) determine its effect on agronomic characteristics, quality and consumer acceptance. The following native collections of ear corn were used: C-Pue-185 (Cacahuacintle), Hgo-428 (Chalqueño) and Hgo-416 (Elotes Cónicos) infiltrated with the shrunken2 gene (sh2) and with different proportions of genetic background of native corn, the commercial hybrids A7573, Cherokee and Sweeter93 were used as controls. Experiments were established in the localities of Montecillo, Texcoco, State of Mexico and San Felipe, Teotlalcingo, Puebla, in 2021, using a randomized complete block design with three repetitions. Characteristics of morphology, of yield and a sensory test were recorded. The population Hgo-428sh2F1 with genetic background 50% native + 50% super sweet was the best in terms of total soluble solids (TSS) with 16.5 ºBrix. In the sensory test, the same population Hgo-428sh2BC1F1 stood out, with genetic background of 75% native + 25% super sweet. The population formed by Hgo-428 (Chalqueño) was identified as outstanding in total soluble solids and ear flavor. The commercial hybrid A7573 stood out in morphological characteristics. The original native populations Hgo-428 (Chalqueño) and C-Pue-185 (Cacahuacintle) were equal to the best commercial control A7573 in terms of sliced fresh grain yield (SFGY). The incorporation of the super sweet gene (sh2) negatively affected all the characteristics evaluated.

ABSTRACT Sweet corn is susceptible to the attack of various pathogens that affect its metabolism and compromise its quality and production. This study aimed to identify the causal agent of stem rot in sweet corn plants under greenhouse conditions. The identity of the pathogenic isolate was confirmed by sequencing of internal transcribed spacer (ITS1/ITS4), beta-tubulin (BT2A/BT2B), calmodulin (CL1/CL2) and translation elongation factor 1α (TEF1). The morphological and sequencing characteristics showed that Fusarium sacchari, which belongs to the Fusarium fujikuroi complex, is directly associated with the symptoms observed in the field. This fungal isolate has never been associated with diseases in Zea mays (saccharata group) in Brazil; therefore, this is the first report of the fungus infecting sweet corn in a cultivated area. production conditions ITS1/ITS4, ITS1ITS4 ITSITS ITS1/ITS4 , ITS1 ITS4 ITS (ITS1/ITS4) betatubulin beta tubulin BT2A/BT2B, BT2ABT2B BTABTB BT2A/BT2B BT2A BT2B BT A B (BT2A/BT2B) CL1/CL2 CL1CL2 CLCL CL1 CL2 CL (CL1/CL2 α TEF1. TEF1 TEF . (TEF1) sacchari complex field saccharata group Brazil therefore area ITS1ITS ITS1/ITS (ITS1/ITS4 ABT BTA BTB (BT2A/BT2B CL1/CL CL1CL (CL1/CL (TEF1 (ITS1/ITS (TEF

RESUMO O milho doce está sujeito ao ataque de vários patógenos que afetam o seu metabolismo e comprometem a sua qualidade e produção. Objetivou-se identificar o agente causal da podridão do colmo em plantas de milho doce, em casa-de-vegetação. A identidade do isolado patogênico foi confirmada pelo sequenciamento do espaço interno transcrito (ITS1/ITS4), beta-tubulina (BT2A/BT2B), calmodulina (CL1/CL2) e fator de elongação da tradução 1α (TEF1). As características morfológicas e de sequenciamento revelaram que Fusarium sacchari, pertencente ao complexo Fusarium fujikuroi, está diretamente associado aos sintomas observados em campo. Esse isolado fúngico nunca foi associado a doenças em Zea mays (grupo saccharata) no Brasil; portanto, este é o primeiro relato do fungo infectando milho doce em área de cultivo. produção Objetivouse Objetivou se casadevegetação. casadevegetação casa vegetação. vegetação casa-de-vegetação ITS1/ITS4, ITS1ITS4 ITSITS ITS1/ITS4 , ITS1 ITS4 ITS (ITS1/ITS4) betatubulina beta tubulina BT2A/BT2B, BT2ABT2B BTABTB BT2A/BT2B BT2A BT2B BT B (BT2A/BT2B) CL1/CL2 CL1CL2 CLCL CL1 CL2 CL (CL1/CL2 α TEF1. TEF1 TEF . (TEF1) sacchari fujikuroi campo grupo saccharata Brasil portanto cultivo ITS1ITS ITS1/ITS (ITS1/ITS4 ABT BTA BTB (BT2A/BT2B CL1/CL CL1CL (CL1/CL (TEF1 (ITS1/ITS (TEF

Abstract: Seed ageing during storage or shipping can affect the yield and cost of agricultural production. Sweet corn is a naturally mutated corn cultivar with weak seed vitality during storage. In this study, we have shown that endogenous hormone level dynamics of fresh and aged sweet corn seeds were different during early geminating process. Transcriptomic assembling uncovered several novel transcripts during early stage of sweet corn germination in signal transduction and RNA processing pathways. Comparative transcriptomic profiling revealed that expression of many genes was activated earlier in aged seeds than fresh ones. Functional analyses showed that, as two major networks, plant hormone signaling and defense pathways were different between fresh and aged sweet corn seeds. Auxin, cytokinin, gibberellin, salicylic acid and jasmonic acid signaling pathways were activated earlier in aged seeds than fresh ones on the first day after imbibition. These results provided knowledge for understanding the ageing process of sweet corn seeds and several candidate genes for genetic study of seed ageing mechanism. Abstract production networks Auxin cytokinin gibberellin imbibition mechanism

Resumo: O envelhecimento da semente durante o armazenamento ou transporte pode afetar o rendimento e o custo da produção agrícola. O milho doce é um mutante natural com fraca vitalidade da semente durante o armazenamento. Neste estudo, mostramos que a dinâmica do nível de hormônio endógeno de sementes de milho doce recém-colhidas e envelhecidas foi diferente durante o processo de geminação precoce. A análise transcriptômica revelou vários novos transcritos durante o estágio inicial da germinação do milho doce nas vias de transdução de sinal e processamento de RNA. O perfil transcriptômico comparativo revelou que a expressão de muitos genes foi ativada mais cedo nas sementes envelhecidas do que nas recém-colhidas. As análises funcionais mostraram que, como duas redes principais, a sinalização de hormônios vegetais e as vias de defesa eram diferentes entre sementes de milho doce recém-colhidas e envelhecidas. As vias de sinalização de auxina, citocinina, giberelina, ácido salicílico e ácido jasmônico foram ativadas mais cedo nas sementes envelhecidas do que nas recém-colhidas no primeiro dia após a embebição. Esses resultados forneceram conhecimento para a compreensão do processo de envelhecimento de sementes de milho doce e vários genes candidatos ao estudo genético do mecanismo de envelhecimento de sementes. Resumo agrícola recémcolhidas recém colhidas precoce RNA recémcolhidas. colhidas. principais auxina citocinina giberelina embebição

ABSTRACT. Brassica spp. production can be negatively affected by clubroot, which is caused by the protozoan Plasmodiophora brassicae Woronin. Most of the information on clubroot control is derived from studies in temperate regions. Here, management strategies were evaluated to reduce broccoli (Brassica oleracea L. var. italica Plenck) crop losses owing to clubroot in tropical mountain regions. The first experiment revealed the effect of green manure from coriander (Coriandrum sativum L.), sunn hemp (Crotalaria juncea L.), sweet corn (Zea mays L.), and spontaneous vegetation (control) associated with broccoli seedlings of 4 different sizes. In the second experiment, the effect of soil amendments (limestone and steel slag) in conjunction with poultry litter (fresh or composted for 45 days) and without poultry litter (control), was assessed. Both field experiments sought to evaluate the disease intensity, plant development (root growth, biomass, and nutrient accumulation), and yield. Sunn hemp and coriander biomass resulted in higher healthy root volumes and dry weights of broccoli. However, such benefits were not derived from corn treatment. Compared to smaller seedlings (10 mL cell and 20 days of age, and 16 mL cell and 24 days of age), the use of larger seedlings (35 mL cell and 28 days of age, and 50 mL cell and 32 days of age) resulted in lower intensity of clubroot and increased the average yield by 143% in summer crops. Steel slag, like limestone, corrected soil acidity and resulted in plant growth; however, clubroot intensity was not significantly affected. Fresh and composted poultry litter increased the percentage of diseased roots compared with the control; however, broccoli yield was not affected by the treatments. Using green manure (sunn hemp or coriander) and well-developed seedlings is recommended as a strategy to reduce losses induced by clubroot during broccoli cultivation. ABSTRACT spp Woronin regions Here L var Plenck Coriandrum L., , L.) Crotalaria Zea (control sizes limestone slag fresh control, assessed growth accumulation, accumulation accumulation) However treatment 10 (1 2 age 1 35 (3 5 3 143 crops however treatments welldeveloped well developed cultivation ( 14

In order to evaluate the substitution of ground granule corn by integral sweet potato silage in a diet for male cattle fattening, a completely randomized design with factorial arrangement 2x2 was used. A total of two substitution levels of the granule corn by integral sweet potato silage, dry basis were studied: 0.0 and 100.0 % and two evaluation periods (28 days each), with previous adaptation of 21 days. The diets were iso-energetic (10.88 MJ ME kg-1 DM) and iso-protein (12.0 % CP). The silage had good organoleptic characteristics. There was not effect of the silage (p > 0.05) on dry matter intake, crude protein and metabolizable energy (2.66 kg, 0.321 and 27.97 MJ 100 kg-1 LWday1). The daily weight gain (p > 0.05), the dry matter conversion and metabolizable energy (p > 0.05), with average of 1.84 kg animal-1 day-1, 6.86 kg and 72.00 MJ kg-1 weight gain , respectively was neither affected. The substitution of 0.0 % showed better crude protein conversion than those of the 100.0 % (0.796 y 0.849 kg kg-1of weight gain) (p < 0.01). The weight in hot carcass was not affected by the silage, with average of 269.4 kg animal-1 (p > 0.05).The feeding cost of the treatment with the silage was 21.4 % lower than those with the ground granule corn. It is concluded that the integral sweet potato silage have viability as competitive alternative for the substitution of the granule corn in fattening diets of male cattle.

Para evaluar la sustitución del grano de maíz molido por ensilado de camote integral en una dieta para el engorde de bovinos machos, se utilizó un diseño completamente al azar con arreglo factorial 2 x 2. Se estudiaron dos niveles de sustitución del grano de maíz por ensilado de camote integral, base seca: 0.0 y 100.0 % y dos períodos de evaluación (28 días cada uno), con previa adaptación de 21 días. Las dietas fueron isoenergéticas (10.88 MJ EM kg-1 MS) e isoproteicas (12.0 % PB). El ensilado presentó buenas características organolépticas. No hubo efecto del ensilado (p > 0.05) en el consumo de materia seca, proteína bruta y energía metabolizable (2.66 kg, 0.321 y 27.97 MJ 100 kg-1 PV día-1). Tampoco se afectó la ganancia de peso diaria (p > 0.05) y la conversión de la materia seca y energía metabolizable (p > 0.05), con promedio de 1.84 kg animal-1 día-1, 6.86 kg y 72.00 MJ kg-1 de aumento de peso, respectivamente. La sustitución de 0.0 % mostró mejor conversión de la proteína bruta que la de 100.0 % (0.796 y 0.849 kg kg-1 de aumento de peso) (p < 0.01). El peso en canal caliente no se afectó por el ensilado, con promedio de 269.4 kg animal-1 (p > 0.05). El costo de alimentación del tratamiento con ensilado fue 21.4 % menor que con el grano de maíz molido. Se concluye que el ensilado de camote integral presenta viabilidad como alternativa competitiva para la sustitución del grano de maíz en dietas para engorde de bovinos machos.

Abstract Pinole is a fine flour made from popped and toasted maize and it is the predominant food in the Rarámuri diet. This work aims to advance the sensory mapping of pinole from Sierra Tarahumara and evaluate its aroma. Three samples of pinole were analysed using a modified flash profile, Head Space-Solid Phase Dynamic Extraction coupled to Gas Chromatography-Mass Spectrometry, and electronic nose (e-nose). The e-nose analysis showed few significant differences between the pinoles. The results of the sensory profile showed that the descriptive characteristics (seventeen attributes in total) could discriminate each sample, and this could be a consequence of the slight differences in the traditional processes applied. Forty-nine volatile compounds were identified in the three samples, of which twenty-two had previously been identified in popcorn and other corn products. A Multiple Factor Analysis showed correlations of various volatile compounds (e.g., heterocyclic compounds probably formed during roasting and smoking) and sensor responses with sensory odour attributes such as peanut, corn, toasted, sweet and pinole as well as flavour attributes like toasted, pinole, sweet and corn taste.

Resumen El pinole es una harina fina hecha con base en maíz reventado, tostado y es el alimento predominante en la dieta Rarámuri. Este trabajo tiene como objetivo avanzar en el mapeo sensorial del pinole de la Sierra Tarahumara de Chihuahua, México y evaluar su aroma. Se analizaron tres muestras del producto utilizando el Perfil Flash modificado, la cromatografía de gases-la espectrometría de masas con extracción dinámica en la fase sólida de espacio de cabeza (HS-SPDE) y la nariz electrónica (e-nose). En el análisis de la nariz electrónica hubo pocas diferencias significativas entre los pinoles. En los resultados del perfil sensorial las características descriptivas (diecisiete atributos en total) discriminaron cada muestra, como una consecuencia de las ligeras diferencias en los procesos tradicionales aplicados. Se identificaron cuarenta y nueve compuestos volátiles en las tres muestras, de los que veintidós se habían determinado previamente en las palomitas de maíz y en otros productos de maíz. El Análisis Factorial Múltiple mostró correlaciones de varios compuestos volátiles (p. ej., los compuestos heterocíclicos formados durante el tostado y el ahumado) y las respuestas de los sensores con dos tipos de atributos: de olores sensoriales como maní, maíz, tostado, dulce y pinole, y los de sabor como tostado, pinole, dulce y maíz.

ABSTRACT The objective of this work was evaluating the nitrogen fertilization splitting on the performance of green corn, grown in rainfed system. The experiment was carried out in Forquilha, Ceará state. Two varieties of corn (Sweet and Gorutuba) were used in the experiment, grown in five types of nitrogen fertilization in the crop cycle (one; three; six; nine and twelve applications). The variables evaluated were: plant height, stem diameter, number of leaves of the plant, plant fresh mass, plant dry mass, ear mass plant-1, marketable ear mass plant-1, marketable husked ear mass plant-1, marketable unhusked ear mass plant-1, number of ear plant-1, number of marketable ear plant-1, length of husked marketable ear, length of marketable unhusked ear, diameter of marketable husked ear, diameter of marketable unhooked ear, number of rows marketable ear-1 and number of grains row-1 of marketable ear. The data were subjected to analysis of variance by the F test (P < 0.05) and the treatment means were compared by the test of Tukey (P < 0.05) and subjected to regression analysis. It was observed that the split of nitrogen fertilization promoted the development of the two varieties of corn studied. It was found that the split, performed in six applications, provided greater vegetative and reproductive development of the corn varieties. system Forquilha state Sweet Gorutuba one (one three applications. applications . applications) height plant1, plant1 1, 1 plant-1 ear1 ear- row1 row row- P 0.05 005 0 05 studied plant- 0.0 00 0.

Abstract Objective: To analyze the diversity, use and management of roots and edible tubers, through the analysis of the use value index (IVU) and the level of significant use TRAMIL. Methodology: Questionnaires were applied to 60 people from the community, as well as six interviews and ethnographic observation with key informants. Limitations: Is a case study, where, in the milpa, in addition to the traditional polycultures, beans, corn and pumpkin, tubers are grown. Those are important for food and that would be enriching to expand the area of study and permanence in the Mayan communities to document and revalue the reincorporation of the cultivation of roots and tubers in the Mayan milpa. Results: 6 species and 27 varieties were found. The 49.9% of respondents reported knowing all the varieties described and five categories of use were registered for the species: human food, animal food, medicinal, ritual/ceremonial and ornamental. Sweet potato (Ipomoea batatas), makal (Xanthosoma yucatanense) and cassava (Manihot esculenta) had the highest IVU (0.06), while jicama (Pachyrhizus erosus) showed the lowest value (0.05). Eight varieties presented a significant level of use greater than 20%: white cassava (88.3%), jicama sak chikam (86.66%), sweet potato with sak iss varieties (75%), maay muula (71.6%) and xk'an iss (68.3%). Finally, yellow cassava (41.6%), and makal with two varieties xka' aben makal (28.3%) and x'mejen sak makal (31.6%). Conclusions: The milpa and the solar are still the places where these plants are grown, so they constitute the reservoirs where they can be preserved. Several factors influence changes in the diet and cultivation of the Mayan community of Xocén, with migration and climate change being the most relevant.

Resumen Objetivo: Analizar la diversidad, uso y manejo de raíces y tubérculos comestibles, a través del análisis del índice de valor de uso (IVU) y el nivel de uso significativo TRAMIL. Metodología: Se aplicaron cuestionarios a 60 personas de la comunidad, así como seis entrevistas y observación etnográfica con informantes clave. Resultados: Se encontraron 6 especies y 27 variedades. El 49.9% de los encuestados señaló conocer todas las variedades descritas y se registraron cinco categorías de uso: alimento humano, alimento animal, medicinal, ritual/ceremonial y ornamental. El camote (Ipomoea batatas), el makal (Xanthosoma yucatanense) y la yuca (Manihot esculenta) presentaron un valor de uso más alto (0.06), mientras que la jícama (Pachyrhizus erosus) mostró el menor valor (0.05). Ocho variedades presentaron un nivel de uso significativo mayor al 20%: la yuca blanca (88.3%), la jícama sak chikam (86.66%), el camote con las variedades sak iss (75%), maay muula (71.6%) e xk’an iss (68.3%). Finalmente, la yuca amarilla (41.6%), y el makal con dos variedades xka’ aben makal (28.3%) e x´mejen sak makal (31.6%). Limitaciones: Es un estudio de caso, donde en la milpa, además de los policultivos tradicionales, frijol, maíz y calabaza, se cultiva tubérculos que son importantes para la alimentación y que sería enriquecedor ampliar el área de estudio y la permanencia en las comunidades mayas para documentar y revalorar la reincorporación del cultivo de las raíces y tubérculos en la milpa maya. Conclusiones: La milpa y el solar siguen siendo los sitios en donde estas plantas se cultivan, por lo que constituyen los reservorios donde pueden conservarse. Diversos factores influyen en los cambios en la dieta y el cultivo de dichas especies, de la comunidad maya de Xocén, siendo la migración, y el cambio climático los más relevantes.