In this study, it was investigated chitosan (CHIT) films in the presence or absence of cellulose nanofibers (CNF) and silver nanoparticles (AgNP), whose chemical interactions involving metallic surfaces were characterized by surface-enhanced Raman scattering (SERS) spectroscopy. Changes in the morphology were analyzed through atomic force microscopy (AFM) and scanning electron microscopy (SEM). SEM and AFM micrographs revealed that the incorporation of CNF significantly altered CHIT films, leading to changes in the polymer topography and surface texture due to intimal interactions between CNF and the CHIT matrix. Raman spectra of CHIT and CNF/CHIT films showed similar profiles, reflecting comparable molecular structures of both modified biopolymers. However, SERS spectra of both films, after recovering with AgNP, demonstrated distinct spectral profiles. Innovatively, density functional theory (DFT) calculations of an oligomer model for CHIT were employed to assign the vibrational modes observed in the SERS spectra, which allowed identify key interactions between CHIT moieties and AgNP surfaces. SERS results revealed that chemical adsorption of CHIT on AgNP surfaces occurs through interactions of glycosidic oxygen and amino groups. Such findings provide insights into the structural and chemical behavior of this nanocomposite, highlighting its potential for advanced biological applications. study (CHIT (CNF , (AgNP) surfaceenhanced enhanced (SERS spectroscopy (AFM SEM. . (SEM) matrix CNFCHIT profiles biopolymers However Innovatively DFT (DFT groups nanocomposite applications (AgNP (SEM

Palygoskite pellets were synthesized with lignin and WAX® and subjected to technological characterization for application in the remediation of Pb ions contained in aqueous effluents. X-ray diffraction (XRD) characterization of the palygorskite:lignin:WAX® material in a proportion of 70:15:15 revealed that the heat treatment of the pellets did not compromise the crystalline structure of the palygoskite. Texture analyses demonstrated that the surface area increased after synthesis and heat treatment, thus increasing the adsorption capacity. Regarding porosity, X-ray microtomography revealed that the pellets exhibit an irregular and porous spherical morphology with interconnected pores. Adsorption tests showed a removal of 73% of PbII contained in aqueous effluents after 15 min, with equilibrium reached in 60 min (88.36%). After the adsorption process, the presence of lead in the material was qualitatively confirmed through scanning electron microscopy and energy-dispersive X-ray spectroscopy (SEM-EDS) images. The produced pellets exhibit promising adsorbent qualities, such as strength and effective PbII ion adsorption. WAX Xray X ray XRD (XRD palygorskiteligninWAX® palygorskiteligninWAX palygorskite palygorskite:lignin:WAX 701515 70 70:15:1 palygoskite capacity porosity pores 73 1 6 88.36%. 8836 88.36% . 88 36 (88.36%) process energydispersive energy dispersive SEMEDS SEM EDS (SEM-EDS images qualities 70151 7 70:15: 883 88.36 8 3 (88.36% 7015 70:15 88.3 (88.36 701 70:1 88. (88.3 70: (88. (88 (8 (

ABSTRACT: To improve the nutritional and functional quality of agro-industrial waste, his study established a ternary mixture of flours made from pineapple, acerola, and passion fruit waste using the simplex-centroid design, as well as to evaluate their effects on the physicochemical and sensory characteristics of edible ice cream. Using mixture planning, nine ternary flour components were applied to edible ice cream formulations to evaluate acceptance scores for taste, texture, and overall impression attributes, as well as physicochemical parameters (pH, acidity, soluble solids, and color parameters) and microbiological parameters (thermotolerant coliforms at 45 ºC, Enterobacteriaceae and Salmonella). The simplex-centroid design demonstrated that the cubic model best predicts the results for the analyzed sensory attributes. The response surface graphs indicated the area of greatest acceptance in the formulations with the maximum percentage established for the flour with acerola waste. The highest level of acceptability was given to the ternary mixture of 60%, 30%, and 10% pineapple, passion fruit, and acerola flours, respectively. The results indicated that sorbet enriched with flour composed of the ternary mixture is a product with the potential for exploitation, as well as contributing to the reduction of environmental impacts generated by the large and improper disposal of agro-industrial fruit processing residues in the ecosystem. ABSTRACT agroindustrial agro industrial pineapple simplexcentroid simplex centroid planning taste texture attributes pH, pH (pH acidity solids thermotolerant 4 ºC Salmonella. Salmonella . Salmonella) 60 60% 30 30% 10 respectively exploitation ecosystem 6 3 1

RESUMO: Visando a qualidade nutricional e funcional dos resíduos agroindustriais, o estudo teve como objetivo estabelecer a mistura ternária de farinhas elaboradas com resíduos de abacaxi, acerola e maracujá utilizando o delineamento simplex-centroide, assim como avaliar seus efeitos nas características físico-químicas e sensoriais em gelados comestíveis. Com o planejamento de misturas, nove componentes ternários das farinhas foram aplicados em formulações de gelados comestíveis para avaliação dos escores de aceitação para os atributos sabor, textura e impressão global, bem como os parâmetros físico-químicos (pH, acidez, sólidos solúveis e parâmetros de cor) e microbiológicos (coliformes termotolerantes a 45 ºC, Enterobacteriaceae e Salmonella). O delineamento simplex-centroide demonstrou que o modelo cúbico melhor prediz os resultados para os atributos sensoriais analisados. Os gráficos de superfície de resposta indicaram a área de maior aceitação nas formulações com o máximo percentual estabelecido para a farinha com os resíduos de acerola. O maior índice de aceitabilidade foi atribuído a mistura ternária constituída com 60%, 30% e 10% para as farinhas de abacaxi, maracujá e acerola, respectivamente. Os resultados indicaram que o sorbet enriquecido com a farinha composta pela mistura ternária é um produto com potencial para exploração, além de contribuir para a redução dos impactos ambientais gerados pelo grande e inadequado descarte de resíduos do processamento agroindustrial de frutas no ecossistema. RESUMO agroindustriais abacaxi simplexcentroide, simplexcentroide simplex centroide, centroide físicoquímicas físico químicas misturas sabor global físicoquímicos químicos pH, pH (pH acidez cor coliformes 4 ºC Salmonella. Salmonella . Salmonella) analisados 60 60% 30 10 respectivamente exploração ecossistema 6 3 1

RESUMEN En la región Amazonas del Perú, los arándanos nativos se encuentran en zonas altoandinas, donde se asocian con pequeños arbustos y musgos. Estos arándanos prefieren suelos poco profundos con textura arcillo-arenosa y de baja fertilidad. Sin embargo, su población se ve amenazada por su limitada capacidad regenerativa y diversos factores antropogénicos. El objetivo de este estudio fue evaluar la influencia del ácido indol butírico y del tipo de sustrato en la propagación vegetativa del arándano nativo peruano (Vaccinium sp.) cultivado en microtúnel. El experimento se realizó bajo un diseño completo al azar con arreglo factorial; A: sustrato (arena 100%, arena + fibra de coco 1:1 v/v y fibra de coco 100%) y B: concentraciones de AIB (1, 2 y 3 g L-1) y un testigo (0 g L-1), dando 12 tratamientos, 3 repeticiones y 36 unidades experimentales. En el campo, se recolectaron brotes apicales de arándano con tallos semi-lignificados y vigorosos. En el laboratorio, fueron desinfectados con fungicida y cortados a un tamaño de 7 cm. Posteriormente, se trataron con AIB y se plantaron en sustratos preparados. Tras 120 días en el microtúnel, se observó que los esquejes de arándano mostraron una mayor supervivencia en arena + fibra de coco (94,7%), enraizamiento (73,8%), número de raíces (6,9) y crecimiento radicular (9,2). Las concentraciones de AIB a 2 y 3 g L-1 tuvieron un mayor efecto en el enraizamiento, con valores superiores al 60%. El uso de sustratos y concentraciones adecuadas de auxina favorece significativamente la propagación vegetativa del arándano nativo. Esta técnica de propagación se postula como una alternativa prometedora para la propagación masiva de esta especie con fines de conservación y rehabilitación de ecosistemas degradados.

ABSTRACT In the Amazon region of Peru, native blueberries are found in high Andean areas, where they are associated with small shrubs and mosses. These blueberries prefer shallow soils with a sandy-clay texture and low fertility. However, their population is threatened by their limited regenerative capacity and various anthropogenic factors. The aim of this study was to evaluate the influence of indole butyric acid and substrate type on the vegetative propagation of native Peruvian blueberry (Vaccinium sp.) grown in microtunnel. The experiment was conducted under a complete randomized design with the factorial arrangement; A: substrate (sand 100%, sand + coconut fiber 1:1 v/v and coconut fiber 100%) and B: AIB concentrations (1, 2 and 3 g L-1) and control (0 g L-1), giving 12 treatments, three replicates and 36 experimental plots. In the field, apical shoots of blueberry with semi-lignified and vigorous stems were collected. In the laboratory, they were disinfected with fungicide and cut to a size of 7 cm. Subsequently, they were treated with AIB and planted in prepared substrates. After 120 days in the microtunnel, it was observed that blueberry cuttings showed higher survival in sand + coconut fiber (94.7%), rooting (73.8%), root number (6.9), and root growth (9.2). AIB concentrations at 2 and 3 g L-1 had a greater effect on rooting, with values above 60%. The use of suitable substrates and auxin concentrations significantly favors the vegetative propagation of native blueberries. This propagation technique is postulated as a promising alternative for the mass propagation of this species for the conservation and rehabilitation of degraded ecosystems.

ABSTRACT The contribution of plant residues throughout the sugarcane cycles favors the increase of organic matter and the activity of microorganisms in the soil, especially in the surface layers. Soil texture also has an important effect on ecological processes and soil quality. In this context, the objective of this study was to evaluate soil biological attributes in different sugarcane cultivation cycles under mechanized harvesting in an Oxisol in the Savanna region of Central Brazil. The study was conducted in commercial areas under sugarcane cultivation during the 2018/2019 season, which were considered homogeneous in terms of soil and climatic conditions, with the source of variation among the areas being the cultivation cycles (C1: one cultivation cycle; C3: three cultivation cycles; C7: seven cultivation cycles) and a savanna vegetation area selected as a reference. Microbiological variables were determined in two layers, 0-0.1 and 0.1-0.2 m. The variables related to microbial biomass and texture were subjected to principal component analysis. Areas with longer sugarcane cultivation cycles show higher proportion of microbial biomass carbon in the total organic carbon in subsurface layers (microbial quotient). The performance of the soil microbial community, as expressed by total organic carbon and microbial biomass nitrogen indicators, was associated with higher presence of clay and silt, i.e., soil particles smaller than 0.02 mm. quality context Brazil 20182019 2018 2019 2018/201 season conditions C1 C (C1 cycle C3 C7 reference 00.1 001 0 0.1 1 0-0. 0.10.2 0102 0.2 2 0.1-0. m analysis quotient. quotient . quotient) community indicators silt ie i e i.e. 002 02 0.0 mm 2018201 201 2018/20 (C 00 00. 01 0. 0-0 10 0.10. 010 0.1-0 i.e 201820 20 2018/2 0- 0.10 0.1- 20182 2018/

RESUMO O aporte de resíduos vegetais ao longo dos ciclos da cana-de-açúcar favorece o incremento de matéria orgânica e atividade de microrganismos no solo, especialmente nas camadas superficiais. A textura do solo também tem um efeito importante nos processos ecológicos e na qualidade do solo. Nesse sentido, o objetivo desta pesquisa foi avaliar atributos biológicos do solo em diferentes ciclos de cultivo de cana-de-açúcar sob colheita mecanizada, em um Latossolo da região de cerrado do Brasil Central. O estudo foi realizado em áreas comerciais de cultivo de cana-de-açúcar na safra 2018/2019, consideradas homogêneas em termos de condições edafoclimáticas, tendo como fonte de variação entre as áreas os ciclos de cultivo (C1: um ciclo de cultivo; C3: três ciclos de cultivo; C7: sete ciclos de cultivo) e uma área de vegetação de cerrado selecionada como referência. Foram determinadas variáveis microbiológicas nas camadas de 0-0,10 e 0,10-0,20 m. As variáveis relacionados à biomassa microbiana e textura foram submetidos à análise de componentes principais. Áreas com ciclos de cultivo de cana-de-açúcar mais longos apresentaram maior proporção de carbono da biomassa microbiana no carbono orgânico total nas camadas subterrâneas (quociente microbiano). O desempenho da comunidade microbiana do solo, expresso pelos indicadores carbono orgânico total e nitrogênio da biomassa microbiana foi associado à maior presença de argila e silte, ou seja, partículas de solo menores que 0,02 mm. canadeaçúcar cana açúcar superficiais sentido mecanizada Central 20182019 2018 2019 2018/2019 edafoclimáticas C1 C (C1 C3 C7 referência 00,10 0010 0 0,10 10 0-0,1 0,100,20 010020 0,20 20 0,10-0,2 m principais quociente microbiano. microbiano . microbiano) silte seja 002 02 0,0 mm 2018201 201 2018/201 (C 00 00,1 001 010 0,1 1 0-0, 100 0,100,2 01002 020 0,2 2 0,10-0, 0, 201820 2018/20 00, 01 0-0 0,100, 0100 0,10-0 20182 2018/2 0- 0,100 0,10- 2018/

ABSTRACT The software CIRS (Crop Irrigation Requirement and Scheduling) was developed to calculate the irrigation management of some crops produced in Guyana. The programming language used was Visual Basic within the Visual Studio platform. The interface was designed so that the user interacts with the software in a simple way. The program code was based on the classic irrigation management calculation procedure, but using single crop coefficients adjusted to the agro-meteorological conditions of Guyana, and estimating the physical properties of the soil according to texture, by mean a mathematical model recommended for use in the country. As a result, irrigation management parameters are obtained with greater precision to supply the water requirements of Guyana's agricultural crops.

RESUMEN Se elaboró el software CIRS (Crop Irrigation Requirement and Scheduling) para el cálculo del manejo de riego de algunos cultivos producidos en Guyana. El lenguaje de programación que se utilizó fue Visual Basic dentro de la plataforma Visual Studio. La interfaz fue diseñada para que el usuario interactúe con el software de manera sencilla. El código del programa se basó en el procedimiento clásico de cálculo del manejo del riego, pero utilizando coeficientes únicos de cultivo ajustados a las condiciones agro-meteorológicas de Guyana, y estimando las propiedades físicas del suelo según la textura, mediante un modelo matemático recomendado para usarlo en el país. Como resultado, se obtienen parámetros de manejo de riego con mayor precisión para satisfacer las demandas de agua de los cultivos agrícolas de Guyana.

Abstract This study aimed to craft an extruded product resembling conventional French fries, utilizing rice as the primary ingredient, and incorporating potato blends to enhance physicochemical and sensory attributes during frying. Mashed potatoes, rice flour, and additives were processed using a twin-screw extruder, followed by frying at 160 °C for 2.15 minutes in three stages. In stage I, four formulations were assessed, with the formulation comprising 70% mashed potato, 30% rice flour, and 0.1% salt displaying superior acceptability and minimal oil absorption (8%). Stage II compared vacuum application to non-vacuum conditions, revealing enhanced sensory acceptability with vacuum due to improved texture and firmness. Combining optimal conditions, stage III yielded the best formulation of 70% mashed potatoes, 30% rice flour, 0.1% salt, and 48% moisture. Extrusion conditions result in heightened sensory evaluation across sensorial parameters. This study pioneers a novel avenue for producing healthier rice-based French fry alternatives via extrusion technology, ameliorating frying attributes.

Resumen Este estudio tuvo como objetivo crear un producto extrusionado similar a las papas fritas convencionales, utilizando el arroz como ingrediente principal e incorporando mezclas de papa para mejorar las propiedades fisicoquímicas y sensoriales durante la fritura. Se procesaron papas trituradas, harina de arroz y aditivos mediante una extrusora de doble tornillo, seguido de una fritura a 160 °C durante 2,15 minutos en tres etapas. En la etapa I, se evaluaron cuatro formulaciones, siendo la que contenía 70% de papa triturada, 30% de harina de arroz y 0,1% de sal, la que presentó una aceptabilidad superior y una absorción mínima de aceite (8%). La etapa II comparó la aplicación de vacío con condiciones sin vacío, revelando una mayor aceptabilidad sensorial con vacío debido a una textura y firmeza mejoradas. La combinación de condiciones óptimas en la etapa III produjo la mejor formulación con un 70% de papas trituradas, 30% de harina de arroz, 0,1% de sal y 48% de humedad. Las condiciones de extrusión resultaron en una evaluación sensorial mejorada en parámetros sensoriales. Este estudio pionero abre una nueva vía para producir alternativas más saludables de papas fritas a base de arroz mediante tecnología de extrusión, mejorando las propiedades de fritura.

Resumo Este estudo teve como objetivo criar um produto extrudado similar às batatas fritas convencionais, utilizando o arroz como ingrediente principal e incorporando mixturas de batata para melhorar as propiedades fisico quimicas e sensoriais durante a fritura. Processaram-se batatas trituradas, farinha de arroz e aditivos mediante uma extrusora de dobre parafuso, seguido de uma fritura de 160 °C durante 2,15 minutos en três fases. Na fase I, avaliaram-se quatro formulações, sendo a que tinha 70% de batata triturada, 30% de farinha de arroz e 0,1% de sal, a que apresentou uma aceitabilidade superior e uma absorção mínima de óleo (8%). A fase II comparou a aplicação de vazio com condições sem vazio, revelando uma maior aceitabilidade sensorial com vazio devido a uma textura e firmeza melhoradas. A combinação de condições ótimas na fase III produziu a melhor formulação com um 70% de batatas trituradas, 30% de farinha de arroz, 0,1% de sal e 48% de humidade. As condições de extrusão resultaron numa avaluação sensorial melhorada em parâmetros sensoriais. Este estudo pioneiro abre uma nova via para produzir alternativas mais saudáveis de batatas fritas a base de arroz mediante tecnologia de extrusão, melhorando as propriedades de fritura.

ABSTRACT This contribution presents the study of an Ordovician subaqueous felsic succession, formed by the ~400 m-thick Upper Member of the Cordón de Lila Complex (CISL), northern Chile. From bottom to top, the succession starts with two dacitic sills that intruded into the sediments of the lowermost part of the Upper Member. Then, it is followed by a thick sedimentary deposit, two rhyolitic lavas, a volcanoclastic felsic breccia with pyroclastic clasts, and ends with a red rhyolitic lava. The first rhyolitic lava shows centimetric to metric folds with a north-northwestern vergence, evidence of flow in that direction. In the volcanoclastic breccia, an abundant pumice-and-fiamme-rich green matrix wraps around lithic clasts, giving the rock an eutaxitic texture at the outcrop scale. This matrix and texture evidence is characteristic of hot pyroclastic flows deposited under subaqueous conditions. The described section of the breccia is formed by four coarsening-up sequences, reflecting respectively four pulses of building up energy. The lack of internal erosional features points to a single and continuous explosive eruption. An accidental granite clast in the upper part of the breccia suggests a connection with a granitic body, possibly the Pingo-Pingo monzogranite. The geochemical character of the felsic succession is calc-alkaline. The tectonic setting diagram shows a within-plate setting for the succession. This suggests a shift from the arc position inferred for the Lower Member of the CISL to a forearc continental setting for the Upper Member of the CISL.

RESUMEN Este trabajo presenta una sucesión subacuática félsica ordovícica, formada por el miembro superior del Complejo ígneo-sedimentario del Cordón de Lila (CISL), el que posee un espesor de ~400 m. De base a techo, la sucesión incluye dos filones-manto dacíticos, intruidos en sedimentos de la parte inferior de dicho miembro. Luego presenta un intervalo de sedimentitas, dos lavas riolíticas y una brecha volcanoclástica félsica con clastos piroclásticos. La secuencia finaliza con una lava riolítica rojiza. El primer flujo de lava riolítica contiene pliegues métricos a centimétricos con vergencia hacia el nornoroeste, lo que indica un flujo en ese sentido. La brecha tiene una abundante matriz verdosa formada por fiamme y pómez soldadas que rodean a los clastos líticos, y otorgan a la brecha una conspicua textura eutaxítica. El tipo de matriz y la textura observadas son características de flujos piroclásticos calientes depositados en ambientes submarinos. La sección descrita de la brecha puede dividirse en cuatro secuencias granocrecientes, las cuales reflejan, respectivamente, cuatro pulsos de energía creciente. La ausencia de discontinuidades internas apunta a una única erupción explosiva. La presencia de un clasto accidental de granito en la brecha sugiere una conexión con un intrusivo granítico en profundidad, posiblemente el monzogranito Pingo-Pingo. La afinidad geoquímica de la sucesión es calcoalcalina. En el diagrama de ambientes tectónicos, las volcanitas del miembro superior caen dentro del campo de intraplaca. Esto sugiere un cambio desde un ambiente de arco volcánico para el miembro inferior del CISL a una posición de antearco continental para el miembro superior del CISL.

ABSTRACT Whey is a residue from the cheese industry whose use as a raw material in human food formulations has been studied, mainly due to its nutritional composition and the negative impact it has on the environment when discarded. The objective of the present investigation was to obtain a dairy dessert from whey proteins. The numerical optimization method was used through an I-Optimal response surface. The selected factors were: protein (cottage cheese), xanthan gum, starch and system water, the variations were subject to the maximum allowable of these components for the mixture. The variables appearance, texture, general acceptance and stability. The sensory characterization of the dessert was carried out with five tasters from the Science Department of the Food Industry Research Institute, who generated the descriptors using the controlled association method. The selected formulation presented a protein content (cottage cheese) of 33.21%; 0.158% xanthan gum, 4.43 starch, 46% water and 16.2% sugar. The sensory evaluation allowed to establish the descriptors, color, homogeneity, strawberry smell, milky note in the smell, strawberry flavor, milky flavor, sweet flavor, acid flavor, consistency and creaminess. The overall impression for the quality turned out to be excellent.

RESUMEN El lactosuero es un residuo de la industria quesera cuyo aprovechamiento como materia prima en formulaciones alimentarias para humanos ha sido estudiado, principalmente por su composición nutricional y por el impacto negativo que tiene sobre el medio ambiente cuando se desecha. El objetivo de la presente investigación fue obtener un postre lácteo a partir de proteínas del lactosuero. Se utilizó el método de optimización numérica a través de una superficie respuesta I-Óptimo. Los factores seleccionados fueron: proteína (requesón), goma xantana, almidón y agua del sistema, las variaciones estuvieron sujetas al máximo permisible de estos componentes para la mezcla. Se evaluaron las variables: apariencia, textura, aceptación general y estabilidad. La caracterización sensorial del postre se realizó con cinco catadores de la Dirección de Ciencias del Instituto de Investigaciones para la Industria Alimenticia, quienes generaron los descriptores mediante el método de asociación controlada. La formulación seleccionada presentó un contenido de proteína (requesón) de 33,21 %; 0,158 % de goma xantana, 4,43 de almidón, 46 % de agua y 16,2 % de azúcar. La evaluación sensorial permitió establecer los descriptores, color, homogeneidad, olor a fresa, nota láctea en el olor, sabor a fresa, sabor lácteo, sabor dulce, sabor ácido, consistencia y cremosidad. La impresión general para la calidad resultó ser excelente.

Abstract The city of Parras de la Fuente, Coahuila is characterized by having criollo avocado trees with different morphological properties. However, very little information is available on their fruit nutritional and sensory characteristics. The objective of this work was to perform the bromatological, mineral, phytochemical and sensory characterization of 7 avocado landraces. The proximal analysis was carried out using standardized tests by the AOAC (2019), while the phytochemical content was determined using HPLC/MS equipment. Subsequently, the samples were evaluated using a hedonic test. The bromatological analysis showed significant differences in the total of the samples for the different response variables, which indicates the great genetic diversity among the sampled trees. The mineral that were determined in the highest concentration were Potassium, Magnesium and Calcium. Thirty-eight different phytochemical compounds were identified in the fruits, with a greater presence of flavones. While the sensory analysis showed a significant difference among the avocado landraces for the evaluated attributes. The flavor and texture attributes were the most important for the consumer preference. Different environmental factors (soil, climate, altitude, latitude, maturity) modify the nutritional composition of the avocado and its organoleptic characteristics. The results of this work may help propagation, fruit diversification and development of companies focused on this fruit in Parras de la Fuente, Coahuila.

Resumen La ciudad de Parras de la Fuente, Coahuila, se caracteriza por tener árboles de aguacate criollo con diferentes propiedades morfológicas. Sin embargo, es muy poca la información que se tiene sobre las características nutrimentales y sensoriales de los frutos de estos árboles. El objetivo del presente trabajo fue caracterizar bromatológica, mineral, fitoquímica y sensorial 7 aguacates criollos, obtenidos de diferentes árboles. El análisis proximal se realizó mediante pruebas estandarizadas por la AOAC (2019), mientras que el contenido de fitoquímicos se determinó en un equipo HPLC/MS. Posteriormente, las muestras se evaluaron mediante una prueba hedónica. El análisis bromatológico arrojó diferencias significativas en el total de las muestras para las diferentes variables de respuesta, lo que indica la gran diversidad genética entre los árboles muestreados. Los minerales que se determinaron en mayor concentración fueron Potasio, Magnesio y Calcio. Se identificaron 38 compuestos fitoquímicos diferentes en los frutos, con mayor presencia de flavonas, mientras que el análisis sensorial arrojó una diferencia significativa entre los criollos en las variables evaluadas. Los atributos de sabor y textura resultaron los más importantes para la preferencia del consumidor. Diferentes factores ambientales (suelo, clima, altitud, latitud, madurez) modifican la composición nutrimental del aguacate y sus características organolépticas. Los resultados de este trabajo pudieran ayudar a la propagación, diversificación frutícola y desarrollo de empresas enfocadas en este fruto en Parras de la Fuente, Coahuila.

ABSTRACT: This research evaluated different rice genotypes regarding physicochemical and instrumental parameters of grain quality and associated the data with sensory analysis to support the creation of rules for classification of the culinary quality of rice (texture), based on isolated or combined parameters. The combination of amylose content and gelatinization temperature was able to predict the rice quality. According to the sensorial panel, the instrumental stickiness was able to segregate rice with very low amylose content or waxy to the other ones. Regarding pasting properties, rice that presented high final viscosity (310-480 RVU), setback (165-245 RVU), and pasting temperature (78 - 88 °C), and low values for breakdown (15-120 RVU), associated with a high stickiness (>-5N) was desirable by the Brazilian consumers. The classification rules created through the relationship between the physicochemical parameters and the texture profile evaluated by the sensory panel will help to verify the culinary profile of the rice samples (through free software), which makes it easier to predict the probability of rice meeting the desired quality standards. ABSTRACT texture, , (texture) ones properties 310480 310 480 (310-48 RVU, RVU RVU) 165245 165 245 (165-24 78 (7 8 °C, C °C °C) 15120 15 120 (15-12 >5N 5N N > (>-5N consumers software, software software) standards (texture 31048 31 48 (310-4 16524 16 24 (165-2 7 ( 1512 1 12 (15-1 3104 3 4 (310- 1652 2 (165- 151 (15- (310 (165 (15 (31 (16 (1 (3

RESUMO: Este trabalho avaliou diferentes genótipos de arroz quanto a parâmetros físico-químicos e instrumentais de qualidade do grão e associou os dados à análise sensorial para subsidiar a criação de regras de classificação da qualidade culinária do arroz (textura), com base em parâmetros isolados ou combinados. A combinação do teor de amilose e temperatura de gelatinização foi capaz de predizer a qualidade do arroz. De acordo com o painel sensorial, a pegajosidade instrumental foi capaz de segregar arroz com baixo teor de amilose ou ceroso dos demais. Em relação às propriedades de pasta, o arroz que apresentou alta viscosidade final (310-480RVU), retrogradação (165-245RVU) e temperatura de pasta (78-88 °C) e baixos valores de quebra pasta (15-120RVU), associados a uma alta pegajosidade (> -5N) será desejável pelos consumidores brasileiros. As regras de classificação criadas por meio da relação entre os parâmetros físico-químicos e o perfil de textura avaliado pelo painel sensorial ajudarão a verificar o perfil culinário das amostras de arroz (por meio de um software livre), o que torna mais fácil prever a probabilidade de o arroz atender aos padrões de qualidade desejados. RESUMO físicoquímicos físico químicos textura, , (textura) combinados demais 310480RVU, 310480RVU RVU 310 480RVU (310-480RVU) 165245RVU 165 245RVU (165-245RVU 7888 78 88 (78-8 °C C 15120RVU, 15120RVU 15 120RVU (15-120RVU) > ( 5N N -5N brasileiros livre, livre livre) desejados (textura 31 (310-480RVU 16 788 7 8 (78- 1 (15-120RVU 3 (78 (7

Irrigation is required to supplement rainfall to enhance the productivity of chickpea in South Africa (SA). However, the dependence on irrigation can be problematic for SA and other countries with limited natural water resources and variable rainfall. Even though access to irrigation water has been identified as one of the challenges faced when planting chickpea in the winter season in SA, irrigation management strategies for chickpea grown on soils differing in texture have not gained considerable research attention. Hence, this study aimed to assess the effects of irrigation levels on dry matter production of chickpea grown on two soils differing in soil texture under greenhouse conditions. The experiment was arranged as a 3 × 2 factorial in a completely randomized design, with 3 irrigation levels (25%, 50% and 75% of the water-holding capacity of soil (WHC)) and 2 soils differing in soil textural class (Loamy sand (LS) soil and sandy loam (SL) soil), replicated thrice. Irrigation level, soil texture and their interaction significantly affected shoot biomass (SBM) and total plant biomass (TBM). Generally, SBM, TBM and root biomass decreased correspondingly with the reduction in irrigation. The 25% WHC significantly reduced the SBM by up to 60% and TBM by up to 56% compared to the 50% and 75% WHC. The SBM and TBM were higher in SL soil than in LS soil. A significantly higher root/shoot ratio (0.45) in the LS soil than in the SL soil (0.16) indicated that the conditions of LS soil encouraged plants to allocate higher proportions of biomass into roots, possibly due to increased competition for soil resources. In conclusion, maintaining soil moisture at 50% WHC ensures better chickpea dry matter production in SL soil.

Resumen Las variaciones de la eficiencia de aprovechamiento del fertilizante nitrogenado en maíz y la pérdida de nitrógeno (N) al medio ambiente son de gran relevancia en la producción agrícola. El objetivo de esta investigación fue estimar el aporte de N por el suelo y la eficiencia de recuperación del N aplicado en maíz de temporal en suelos de diferente contenido de materia orgánica. Se establecieron dos experimentos en Tetla de la Solidaridad, Tlaxcala (sitios T1 y T2) y uno en Montecillo, Estado de México (sitio M). Los tratamientos fueron: 0, 90 y 120 kg N ha-1 en el sitio T1 y 0, 70 y 100 kg N ha-1 en los sitios T2 y M. El diseño experimental fue bloques completos al azar con cuatro repeticiones en Tetla y tres repeticiones en Montecillo. El análisis de la información fue mediante regresión. El contenido de materia orgánica del suelo fue 1.1, 1.2 y 3.3 %, y de N-NO3 en la siembra de 36, 31 y 72 mg kg-1 en los sitios T1, T2 y M, respectivamente. El aporte de N por suelo franco arenoso fue 117 kg N ha-1 en el sitio T1, 67 kg N ha-1 en el sitio T2 y de 80 kg N ha-1 en el sitio M de suelo franco arcilloso. Las eficiencias de aprovechamiento de N aplicado fueron de 32 a 37 % en el sitio T1, de 4 a 7 % en el sitio T2 y de 0 % en el sitio M. La causa de estas bajas eficiencias se asoció con alta concentración de N-NO3 en los tres sitios, los bajos rendimientos por la siembra tardía en los sitios T2 y M, escasa precipitación en el sitio T2, deficiencia de micronutrientes e infestación de gallina ciega (Phyllophaga spp.) en el sitio M.

Summary Variations in the efficiency of use of nitrogen fertilizer in maize and the loss of nitrogen (N) to the environment are of great relevance in agricultural production. The objective of this research was to estimate the contribution of N by the soil and the efficiency of recovery of N applied in rainfed maize in soils with different organic matter content. Two experiments were carried out in Tetla de la Solidaridad, Tlaxcala (sites T1 and T2) and one in Montecillo, State of Mexico (site M). Treatments were: 0, 90 and 120 kg N ha-1 at site T1 and 0, 70 and 100 kg N ha-1 at sites T2 and M. The experimental design was randomized complete blocks with four replications in Tetla and three replications in Montecillo. Data analysis was by regression. The organic matter content of the soil was 1.1, 1.2 and 3.3 %, and NO3-N at sowing was 36, 31 and 72 mg kg-1 at sites T1, T2 and M, respectively. The contribution of N by sandy loam soil was 117 kg N ha-1 at site T1, 67 kg N ha-1 at site T2 and 80 kg N ha-1 at site M of clay loam soil. Efficiencies of use of the applied N were 32 to 37 % at site T1, 4 to 7 % at site T2 and 0 % at site M. The reason of these low efficiencies was associated with high concentration of NO3-N at the three sites, low yields due to late planting date at sites T2 and M, low precipitation at site T2, micronutrient deficiency and grub worm (Phyllophaga spp.) infestation at site M.

ABSTRACT Aggregate stability (EA) is the best soil physical health indicator. However, its determination is complex and time-consuming, which discourages its frequent use. Other proposed indicators are either the mean weighted diameter change between capillary wetting (MC) and aggressive wetting (MV) (∆DMPMC-MV), which requires six water sieving, or the normalized stability index (IEN), which also requires a correction by sand size. This study aimed to evaluate simpler and quicker soil parameters as EA indicators. Soil samples were taken at 0-20 cm from Entisols with sandy loam surface texture of San Luis Province (Argentina) under four soil uses. The IEN, the ∆DMPMC-MV, aggregate mean weight diameter after MV (DMPMV, three sievings), the change of macroaggregate (2000-8000 µm, MA) mass between MC and MV (∆masaMAMC-MV, two sievings), and the MA mass after MV (masaMAMV, one sieving) were determined. The IEN was not able to differentiate the four soil uses assessed. The ∆DMPMC-MV was closely related to ∆masaMAMC-MV (R2=0,99), allowing to reduce the number of water sievings from six to two. However, neither ∆DMPMC-MV nor ∆masaMAMC-MV significantly reflected the effect of soil use, since they presented a high variability and negative values that hinder their interpretation. The DMPMV is a good indicator of EA and its use would allow to reduce the number of water sievings to three. However, DMPMV was very closely related to masaMAMV (R2=0,99). Thus, EA could be determined through the stability of MA measured through masaMAMV, which requires only one water sieving. This would encourage soil physical health monitoring. Nevertheless, it is necessary to continue the research considering a greater range of edaphoclimatic conditions.

RESUMEN La estabilidad de agregados (EA) es el mejor indicador de salud física del suelo. No obstante, su determinación es compleja e insume mucho tiempo, lo que desalienta su uso frecuente. El cambio de diámetro medio ponderado entre un mojado por capilaridad (MC) y un mojado violento (MV) (∆DMPMC-MV) que demanda seis tamizados en agua, y el índice de estabilidad normalizado (IEN) que requiere, además, una corrección por tamaño de arenas, son indicadores de la EA propuestos. El objetivo del trabajo fue evaluar parámetros más sencillos y rápidos de obtener como indicadores de la EA. Se tomaron muestras de suelo en 0-20 cm en cuatro usos del suelo en Entisoles con textura superficial franco arenosa de la Provincia de San Luis (Argentina). Se determinaron el IEN, ∆DMPMC-MV, el diámetro medio ponderado del MV (DMPMV, tres tamizados), el cambio de masa de macroagregados (2000-8000 µm, MA) entre el MC y el MV (∆masaMAMCMV, dos tamizados) y la masa de MA del MV (masaMAMV, un tamizado). El IEN presentó un dudoso desempeño para diferenciar entre usos del suelo. El ∆DMPMC-MV se relacionó estrechamente con el ∆masaMAMC-MV (R2=0,99), permitiendo reducir el número de tamizados a dos. No obstante, ni ∆DMPMC-MV ni ∆masaMAMC-MV reflejaron significativamente el efecto del uso del suelo, y presentaron gran variabilidad y valores negativos que dificultan su interpretación. El DMPMV es un buen indicador de la EA y su uso permitiría reducir el número de tamizados en agua a tres. Sin embargo, DMPMV se relacionó muy estrechamente con la masaMAMV (R2=0,99). Así, la EA se podría determinar mediante la estabilidad de los MA medida a través de la masa-MAMV que requiere de sólo un tamizado en agua. Esto alentaría el monitoreo de la salud física del suelo. No obstante, es necesario continuar la investigación en un mayor rango de condiciones edafoclimáticas.

Resumen: Los productos acuáticos reestructurados se procesan principalmente a partir de especies de pescado infravaloradas, recortes de filetes o subproductos de especies de pescado no comerciales. Una de las pesquerías subvaloradas en el sur de México, es la del macabil (Albula vulpes). El objetivo de este estudio fue evaluar el efecto de la adición de harinas no convencionales y la reducción del nivel de cloruro de sodio en las propiedades mecánicas y funcionales de productos reestructurados de macabil. Se elaboraron reestructurados de macabil para analizar las muestras con harina de amaranto (HA) o harina de grillo (HG) doméstico (0 %, 5 % y 10 %) y tres niveles de sal (0 %, 1 % y 2 %). Se evaluó la pérdida de agua por cocción, la cantidad de agua extraíble y la textura de los geles. El uso de ambas harinas no convencionales disminuyó la pérdida de agua por cocción entre un 49.09 % y 61.97 %, con 1 % de sal. La adición de sal redujo el agua extraíble del reestructurado. Los valores de dureza variaron (P < 0.05) entre tratamientos. La mayor dureza se obtuvo en los tratamientos con HA al 10 % y sal al 1 % (64.55 N) y con HG al 10 % y sal al 2 % (63.50 N). La cohesividad varió de 0.53 a 0.71 (adimensional) en los tratamientos con 1 % y 2 % de sal, indicando pocos cambios en la estructura interna por efecto de los aditivos. Las harinas no convencionales permitieron la gelificación proteica, formando reestructurados con propiedades texturales adecuadas para un producto cárnico. La adición del 10 % de HG común o de HA y 1 % de uso de sal, en la formulación de reestructurados de pescado, ofrece una alternativa saludable en el desarrollo de alimentos de pescado.

Abstract: Restructured seafood products are primarily processed from undervalued fish species, fillet trimmings, or byproducts of non-commercial fish species. One of the underrated fisheries in southern Mexico is that of the bonefish (Albula vulpes). The objective of this study was to evaluate the effect of adding non-conventional flours and reducing the sodium chloride level on the mechanical and functional properties of restructured bonefish products. Bonefish restructured products were prepared to analyze samples with (0 %, 5 %, and 10 %) amaranth flour (AF) or cricket flour (CF) and three levels of salt (0 %, 1 % and 2 %). The cooking water loss, the amount of extractable water and the texture from gels were evaluated. The use of both non-conventional flours reduced cooking water loss by 49.09 % to 61.97 % with 1 % salt. The addition of salt reduced the extractable water in the restructured product. Hardness values varied (P < 0.05) among treatments. The highest hardness was obtained in treatments with 10 % AF and 1 % salt (64.55 N) and with 10 % CF and 2 % salt (63.50 N). Cohesiveness ranged from 0.53 to 0.71 (dimensionless) in treatments with 1 % and 2 % salt, indicating minimal changes in internal structure due to additives. Non-conventional flours allowed for protein gelation, forming restructured products with suitable textural properties for a meat product. The addition of 10 % CF or AF and 1 % salt in fish restructured product formulation offers a healthy alternative in the development of fish-based foods.