RESUMEN La investigación se centró en la elaboración de néctar a base de Quito Quito con pulpa y pectina extraída a partir de la cáscara de Mango Serrano, con la previa caracterización fisicoquímica de la pulpa y cáscara del Mango Serrano, en la que se encontró diferencias significativas en pH, acidez y solidos solubles totales. A partir de la cáscara seca del Mango Serrano se extrajo la pectina mediante el método acuoso, posteriormente se caracterizó el peso equivalente (1250), contenido de metoxilo (9,34), ácido anhidro urónico (67,11), grado de esterificación (79,01), capacidad, estabilidad emulsionante (364%; 21,53%), y espumante (1,35%; 1%). Se observó una mayor retención en agua (34,04 g/g) que en aceite (19 g/g). También se analizaron características proximales como humedad (9,95%), cenizas (4,87%) y actividad de agua (0,508); en características bioactivas se evaluó las proteínas (74,47 mg BSAE/100g), clorofila a (2,86 µg Ch-a/g) y b (2,51 µg Ch-b/g) y carotenoides totales (67,12 µg C x+c/g). Posteriormente, se elaboró el néctar en T1 (70% Mango Serrano y 30% Quito Quito); T2 (50% Mango Serrano y 50% Quito Quito) y T3 (30% Mango Serrano y 70% Quito Quito) y se evaluó la aceptabilidad mediante 35 panelistas no entrenados, considerando el color, olor, sabor y textura, cuyo resultado del análisis de varianza no paramétrico el T3 fue el mejor aceptado y al cuál se evaluó características físicas como viscosidad en cP (151,84) y color considerando L* (33,92), a* (5,26) b* (21,76), demostrando así la influencia de añadidura de la pectina extraída en sus propiedades.

ABSTRACT The research focused on the elaboration of nectar based on Quito Quito with pulp and pectin extracted from the Serrano mango peel, in which significant differences were found in pH, acidity and total soluble solids. Pectin was extracted from the dry peel of the serrano mango using the aqueous method and subsequently characterized, being the equivalent weight (1250), methoxyl content (9.34), uronic anhydrous acid (67.11), degree of esterification (79.01), capacity, emulsifying stability (364%; 21.53%), and foaming (1.35%; 1%). Greater retention will be observed in water (34.04 g/g) than in oil (19 g/g). Proximate characteristics such as humidity (9.95%), ash (4.87%) and water activity (0.508) were also analyzed; In bioactive characteristics, proteins (74.47 mg BSAE/100g), chlorophyll a (2.86 µg Ch-a/g) and b (2.51 µg Ch-b/g) and total carotenoids (67.12 µg Cx+c/g). Subsequently, the nectar was made in T1 (70% serrano mango and 30% Quito Quito); T2 (50% Serrano mango and 50% Quito Quito) and T3 (30% Serrano mango and 70% Quito Quito). To which the acceptability was evaluated by 35 untrained panelists, considering the color, smell, flavor and texture, whose result of the analysis of non-parametric variance, T3 was the best accepted and which evaluated physical characteristics such as viscosity were evaluated in cP (151.84) and color considering L* (33.92), a* (5.26) b* (21.76), thus demonstrating the influence of the added pectin extracted on its properties.

Living in close association with a vertebrate host and feeding on its blood requires different types of adaptations, including behavioural adjustements. Triatomines exhibit particular traits associated with the exploitation of their habitat and food sources and these traits have been the subject of intense analysis. Many aspects of triatomine behaviour have been relatively well characterised and some attempts to exploit the behaviours have been undertaken. Baited traps based on host-associated cues, artificial refuges and light-traps are some of the tools used. Here we discuss how our knowledge of the biology of Chagas disease vectors may help us sample and detect these insects and even increase the efficiency of control measures.

We tested the attraction of Triatoma dimidiata and T. pallidipennis to traps baited with yeast volatiles. Two traps were simultaneously presented in opposite sides of an experimental arena. One trap presented a yeast culture in sucrose solution, while the other contained sucrose solution as control. A first experimental series was done without offering a central refuge for bugs. In a second series, one shelter where the insects could hide was offered and the traps were presented afterwards. In the first series, yeast baited traps attracted significantly more insects than control ones for both species. In the second series, T. pallidipennis was significantly attracted to yeast, whereas T. dimidiata was not attracted. The potential use of yeast baited traps for capturing these vectors of Chagas disease is discussed.

The behavioural response of Triatoma pseudomaculata to chemical substances present in their faeces or cuticle (footprints) was analyzed. Groups of larvae were simultaneously exposed to a clean filter paper and to another paper impregnated with a chemical stimulus in a circular arena. In these choice experiments, the insects aggregated significantly around papers impregnated with dry faeces. In addition, the bugs also showed a significant aggregation response to papers impregnated with compounds derived from their cuticle that were deposited by contact on the substrate. These results indicate that chemical compounds that affect the behaviour of T. pseudomaculata are present in the faeces and in the cuticle of this species. Results are discussed in relation to chemical communication in the Triatominae, as well as to the potential use of these substances in traps or sensors for the detection of this species.