Abstract Introduction. Seedlings formation under controlled conditions is crucial for cultivating species like strawberry. With LED artificial lighting technology allowing greater control over light, variations in components such as wavelength and intensity can be manipulated to generate seedlings with different characteristics. However, there is a need to generate information for the development of precise and efficient light control practices. Objective. The evaluate strawberry seedling formation under different intensities of violet, blue, and red LED light. Material and methods. The study was conducted in 2020 at the Plant Genetics Laboratory of the Department of Agronomy at the Universidad de Guanajuato, Guanajuato, Mexico. Seeds from San Andreas variety fruits were collected, and seedlings were grown under violet, blue, and red LED light at high, medium, and low intensities. Color determinations of cotyledon area, Chroma saturation index, and Hue angle were performed. Additionally, physio-technical, chemical, and antioxidant activity variables were measured. Results. The most suitable treatments were high and medium intensity violet light, as well as high intensity blue light, with germination range exceeding 60 %. Seedlings did not elongate or thin out and exhibited the largest cotyledons areas and chlorophyll concentrations. Furthermore, these light treatments consumed, on average, 31.2 % less electrical energy. Conclusions. In addition to white light, the most suitable treatments for strawberry seedlings formation were high and medium intensity violet light, as well as high intensity blue light. It is suggested to evaluate violet and blue light treatments in other cultivars to confirm their positive effect on strawberry seedlings. Red light limited germination and showing higher antioxidant activity.

Resumen Introducción. La formación de plántulas en condiciones controladas es fundamental para cultivar especies como la fresa. Dado que la tecnología de iluminación artificial LED ha permitido un mayor control de la luz, la variación de componentes como la longitud de onda y la intensidad pueden ser manipulados para generar plántulas con diferentes características. Sin embargo, es necesario generar información para el desarrollo de prácticas precisas y eficientes en el control de la luz. Objetivo. Evaluar la formación de plántulas de fresa en diferentes intensidades de luz LED violeta, azul y roja. Materiales y métodos. El estudio se realizó durante 2020 en el Laboratorio de Genética Vegetal del Departamento de Agronomía de la Universidad de Guanajuato, Guanajuato, México. Se recuperaron semillas de frutos de la variedad San Andreas y se sembraron plántulas en luz LED violeta, azul y roja a intensidades alta, media y baja. Se realizaron determinaciones de color del área del cotiledón, índice de saturación de color y ángulo Hue. Además, se midieron variables fisiotécnicas, químicas y actividad antioxidante. Resultados. Los tratamientos más adecuados fueron luz violeta de intensidades altas y medias; así como luz azul de alta intensidad, debido a que el porcentaje de germinación superó el 60 %. Las plántulas no se alargaron ni adelgazaron, presentaron las mayores áreas de cotiledones y concentraciones de clorofila. Además, estos tratamientos de luz consumieron en promedio 31,2 % menos energía eléctrica. Conclusiones. Además de la luz blanca, los tratamientos más adecuados para la formación de plántulas de fresa fueron la luz violeta a alta y media intensidad, así como la luz azul a alta intensidad. Se sugiere evaluar los tratamientos de luz violeta y azul en otros cultivares para confirmar el efecto positivo en las plántulas de fresa. La luz roja limitó la germinación y mostró mayor actividad antioxidante.

Resumen Objetivo: Determinar desde la perspectiva de la calidad multidimensional cuáles son los factores que inciden en el consumo de la carne de conejo en el centro de México. Metodología: Se empleó una encuesta estructurada a 177 consumidores habituales de carne incluida la carne de conejo, para analizar los datos se realizó una base y, posteriormente, se dio un tratamiento multivariado mediante un análisis de factores por componente principales seguido de un análisis de conglomerados. Resultados: Los resultados muestran especial interés por dos dimensiones de calidad; la nutricional y sanitaria como principal motivo para valorar el consumo de la carne de conejo, mientras que la tradicionalidad en la elaboración de platillos no se observa. Limitaciones: Por haberse realizado durante la pandemia, no se pudo contar con un mayor número de consumidores. Conclusión: La percepción de calidad de la carne de conejo está influenciada positivamente por las dimensiones nutricionales, sanitarios y tecnológicos, mientras que las dimensiones de uso y tradicionalidad se perciben como limitantes ya que dicha carne no se ha posicionado en la cultura gastronómica mexicana.

Abstract Objective: To determine the multidimensional quality, as well as the reasons for the consumption of rabbit meat from the perspective of the consumer. Methodology: A structured survey was used to 177 decision-makers of family food consumption, to analyze the data a database was created and subsequently a multivariate treatment was given through a factor analysis by principal components followed by a cluster analysis. Results: The results show special interest in two dimensions of quality; the nutritional and health as the main reason to value the consumption of rabbit meat, while the traditionality in the preparation of dishes is not observed. Limitations: Because it was carried out during the pandemic, a greater number of consumers could not be counted on. Conclusion: The perception of quality of rabbit meat is positively influenced by the nutritional, sanitary and technological dimensions, while the dimensions of use and traditionality are perceived as limiting since said meat has not been positioned in the Mexican gastronomic culture.

Abstract The effect of thin-layer drying temperature on color, phenolic content and antioxidant capacity of noni slices was investigated. Noni slices were air-dried at 50, 60 and 70 °C under natural convection conditions. Drying curves were fitted to thin-layer drying models in order to evaluate the drying characteristics of the product. In addition, an unsteady-state diffusion equation was numerically solved considering both product shrinkage and a variable mass Biot number in boundary condition to accurately estimate water diffusivity in a process with external resistance to mass transfer. Results revealed that the Aghbashlo model accurately reproduced the experimental behavior. As expected, water diffusivities, corrected for shrinkage, increased with the use of higher drying temperatures, with values in the range of 1.80-3.19 to ×10-9 m2/s. On the other hand, while drying caused a reduction in product lightness (24-31%) and total phenolic content (20-28%), the antioxidant capacity of dried noni was high (82-93% DPPH inhibition), which is advantageous for the further storage or processing of this fruit.