Abstract The wide pathogenic variability in strains of Ustilago maydis allows evaluation in hybrid and creole maize seeds for the production of huitlacoche. Therefore, the objective in this study was to evaluate the pathogenic capacity of U. maydis strains in the state of Aguascalientes, Mexico during the period 2014-2016 in hybrid and creole maize to produce huitlacoche under conditions controlled by the artificial inoculation method. Evaluating four strains of Aguascalientes and two witness strains originating in the State of Mexico, in three hybrids and three creole, con a completely random experimental design with three repetitions in 6x4 factorial arrangement. Thus, obtaining significant differences between commercial varieties and the three crosses evaluated, where cross 2 presented the highest pathogenicity with 59.6% (native) and 76.9% (hybrids) for severity index, in incidence with 82.2% (native) and 93.3% (hybrids), for grams per cob infected with 73.9 g (native) and 134 g (hybrids) and for yield per hectare it was 4.1 t ha-1 (native) and 7.7 t ha-1 (hybrids). The hybrid A7573 presented the highest susceptibility for the three crosses evaluated. Thus, concluding that the strains of the state Aguascalientes present pathogenicity, being a good option for the production of huitlacoche under controlled conditions.

Resumen La amplia variabilidad patogénica en cepas de Ustilago maydis permite la evaluación en semillas de maíz hibridas y criollas para la producción de huitlacoche. Por lo anterior, el objetivo en este estudio fue evaluar la capacidad patogénica de cepas de U. maydis del estado de Aguascalientes, México durante el periodo 2014-2016 en maíces híbridos y criollos para la producción de huitlacoche en condiciones controladas con el método de inoculación artificial. Evaluando cuatro cepas de Aguascalientes y dos cepas testigo originarias del Estado de México, en tres híbridos y tres criollos, con un diseño experimental completamente al azar con tres repeticiones en arreglo factorial 6x4. Obteniendo así diferencias significativas entre variedades comerciales y las tres cruzas evaluadas, donde la cruza 2 presentó la mayor patogenicidad con 59.6% (criollos) y 76.9% (híbridos) para índice de severidad, en la incidencia con 82.2% (criollos) y 93.3% (híbridos), para gramos por mazorca infectada con 73.9 g (criollos) y 134 g (híbridos) y para el rendimiento por hectárea fue de 4.1 t ha-1 (criollos) y 7.7 t ha-1 (híbridos). El híbrido A7573 presentó la mayor susceptibilidad para las tres cruzas evaluadas. Concluyendo así que las cepas del estado Aguascalientes presentan patogenicidad, siendo una buena opción para la producción de huitlacoche en condiciones controladas.

AbstractThis study analyzed the addition of huitlacoche paste (HP) in baked tortilla chips (TC), evaluating its effects on functional, physicochemical and structural changes during processing. Two blue corn grains were nixtamalized, stone milled, air dried and milled to obtain flour; commercial blue corn flour (TM1) and commercial TC (TM2) were used as controls. Additions of 0, 3, 6 and 9% of HP were formulated; masas were prepared at 55% moisture content (MC), precooked and baked in an industrial machine. TC crispiness was influenced by grain characteristics and percentage of HP. Huitlacoche paste addition caused an increase in total dietary fiber (from 5.27 to 14.54%), total soluble phenolics content (from 17.52 to 37.60 mg GAE/100 g) and antioxidant capacity (from 6.74 to 7.98 μmol TE/g) in TC. Results suggest that tortilla chips added with huitlacoche can be an alternative to prepare this traditional edible fungus and produce healthier snacks, not fried and enriched with bioactive compounds.