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Tornillo is a forest species of wide distribution in the Peruvian Amazon, its irrational exploitation has generated losses in its diversity. Currently, there is no baseline for the development of conservation strategies due to limited knowledge of the structure genetic in tornillo populations which would allow the implementation of an adequate conservation program for the species. 91 individuals of the species were collected in five departments (Madre de Dios, Loreto, Puno, San Martín and Ucayali). The 5 most polymorphic RAPD primers were selected (OPA02, OPA04, OPA12, OPA18, and OPF05), identifying 96 polymorphic markers. The PIC ranged from 0.24 - 0.31; the AMP was 47.86%. No duplicates were reported. He between populations varied between 0.265 - 0.296; Madre de Dios presented a lower value (0.174). The Shannon index presented the same variation (0.402 - 0.447; 0.262). There is a spatial-genetic correlation (rxy = 0.311; p value < 0.001), specifically a genetic variability is found between departments (PhiPT = 0.256; p value < 0.0001). Loreto and Ucayali are genetically related. At the same time, San Martín and Puno have an origin in Ucayali (Masisea) and San Martín have an origin in Loreto (San Juan Bautista). These results will allow to initiate the bases of a conservation program for the sustainable use of the species. Tornillo es una especie forestal de amplia distribución en la Amazonia del Perú, su explotación irracional ha generado perdidas en su diversidad. En la actualidad, no se tiene una línea base para el desarrollo de estrategias de conservación debido a un limitado conocimiento de la estructura genética en las poblaciones de tornillo el cual permitiría implementar un adecuado programa de conservación de la especie. Se colectó 91 individuos de la especie en cinco departamentos (Madre de Dios, Loreto, Puno, San Martin y Ucayali). Se seleccionaron los 5 primers RAPDs más polimórficos (OPA02, OPA04, OPA12, OPA18 Y OPF05), identificándose 96 marcadores polimórficos. El PIC varió de 0,24 - 0,31; el AMP fue 47,86%. No se reportó duplicados. He entre las poblaciones varió entre 0,265 - 0,296; Madre de Dios presentó un menor valor (0,174). El índice de Shannon presentó la misma variación (0,402 - 0,447; 0,262). Existe una correlación espacial- genética (rxy = 0,311; p-value < 0,001), asimismo se encontró una variabilidad genética entre y dentro departamentos (PhiPT = 0,256; p-value < 0,0001). Loreto y Ucayali, genéticamente se encuentran relacionadas. A la vez, San Martin y Puno tienen un origen en Ucayali (Masisea) y San Martin tiene un origen en Loreto (San Juan Bautista). Los resultados permitirán sentar las bases de un programa de conservación para el aprovechamiento sostenible de la especie.

espanolThe high heterogeneity of meat and meat products can influence the sensory perception of the consumers, being necessary to measure the real impact of these non-controllable variables on the dynamic sensory properties of the smoked bacon during tasting. The aim of this study was to evaluate the effect of smoking and fat content on the dynamic sensory perception of bacon by Brazilian consumers. For this, four different samples were prepared, varying the fat content (from “low” to “high”) and the type of smoking shown on the product label (natural and artificial). Thirty-five habitual smoked bacon consumers evaluated the dynamic sensory properties of the product using the Temporal Dominance of Sensations (TDS) method. The results were submitted to univariate (bandplot by attribute) and multivariate analyzes (Principal Component Analysis) to study both the dominance rate and its duration, respectively. The main attributes modified during tasting were "salty," "fatty,"and "succulent," thus showing that the dynamic sensory perception of smoked bacon was modified by the type of smoking and the fat content of the sample. EnglishThe high heterogeneity of meat and meat products can influence the sensory perception of the consumers, being necessary to measure the real impact of these non-controllable variables on the dynamic sensory properties of the smoked bacon during tasting. The aim of this study was to evaluate the effect of smoking and fat content on the dynamic sensory perception of bacon by Brazilian consumers. For this, four different samples were prepared, varying the fat content (from “low” to “high”) and the type of smoking shown on the product label (natural and artificial). Thirty-five habitual smoked bacon consumers evaluated the dynamic sensory properties of the product using the Temporal Dominance of Sensations (TDS) method. The results were submitted to univariate (bandplot by attribute) and multivariate analyzes (Principal Component Analysis) to study both the dominance rate and its duration, respectively. The main attributes modified during tasting were "salty," "fatty," and "succulent," thus showing that the dynamic sensory perception of smoked bacon was modified by the type of smoking and the fat content of the sample.

Staphylococcus spp. tiene la capacidad de adherirse y desarrollar biopeliculas sobre diferentes superficies de contacto. Asi el objetivo de la presente investigacion fue comparar la produccion de biopeliculas de Staphylococcus spp. sobre acero inoxidable empleando dos medios de cultivo, leche Ultra High Temperatura (UHT) y Brain Heart Infusion broth (BHI). Se realizaron recuentos microbiologicos de las celulas adheridas en dos tiempos (12 y 24 h), en los dos medios de cultivo, incubados a 25 °C. Los recuentos de las celulas adheridas fueron analizados mediante ANOVA y comparacion de medias por el test de Duncan (p < 0,05). Las biopeliculas de dos cepas (cepa silvestre y cepa de tipo) cultivadas por 12 h en BHI, fueron observadas empleando microscopia electronica de barrido (MEB). Se obtuvieron recuentos microbiologicos entre 7 y 8 log UFC/cm2. Fue observada diferencia significativa entre las cepas evaluadas, mientras que, no hubo diferencia significativa en los tiempos y medios de cultivo evaluados. Fue comprobado a traves de la MEB que la cepa silvestre S.a2 presento considerable produccion de biopeliculas, como era esperado de acuerdo con los resultados encontrados en los recuentos microbiologicos. Esto indicaria que la leche proporciona condiciones adecuadas para la formacion de biopeliculas de Staphylococcus spp. sobre acero inoxidable.

8 Páginas Tornillo es una especie forestal de amplia distribución en la Amazonia del Perú, su explotación irracional ha generado perdidas en su diversidad. En la actualidad, no se tiene una línea base para el desarrollo de estrategias de conservación debido a un limitado conocimiento de la estructura genética en las poblaciones de tornillo el cual permitiría implementar un adecuado programa de conservación de la especie. Se colectó 91 individuos de la especie en cinco departamentos (Madre de Dios, Loreto, Puno, San Martin y Ucayali). Se seleccionaron los 5 primers RAPDs más polimórficos (OPA02, OPA04, OPA12, OPA18 Y OPF05), identificándose 96 marcadores polimórficos. El PIC varió de 0,24 - 0,31; el AMP fue 47,86%. No se reportó duplicados. He entre las poblaciones varió entre 0,265 - 0,296; Madre de Dios presentó un menor valor (0,174). El índice de Shannon presentó la misma variación (0,402 - 0,447; 0,262). Existe una correlación espacial- genética (rxy = 0,311; p-value < 0,001), asimismo se encontró una variabilidad genética entre y dentro departamentos (PhiPT = 0,256; p-value < 0,0001). Loreto y Ucayali, genéticamente se encuentran relacionadas. A la vez, San Martin y Puno tienen un origen en Ucayali (Masisea) y San Martin tiene un origen en Loreto (San Juan Bautista). Los resultados permitirán sentar las bases de un programa de conservación para el aprovechamiento sostenible de la especie. Resumen. 1. Introducción. 2. Materiales y métodos. 3. Resultados y discusión. 4. Conclusiones. Referencias bibliográficas.

The first contact between consumers and the food product is usually the packaging and it’s labelling. Therefore, it is the primary means to generate consumer’s expectations. The aim of the present work was to evaluate the influence of nutritional and health claims on acceptance of salami with reduced sodium content, aimed at finding guidance for the product reformulation. Sixt y consumers evaluated four samples of salami. The overall acceptance was evaluated using a nine - point hedonic scale, and the attributes color, tenderness, characteristic flavor and salt content, were evaluated by 7 – point just - about - right (JAR) scale. For the expectation test, overall liking of salami with reduced sodium content was evaluated by consumers under three conditions : (1) blind test (B); (2) expectation generated by nutritional and health claims (E), and (3) consumers re - tasted the salami having the nutrition and health claims available (R). Student’s t - tests performed on data indicated no significant differences (p > 0.05) between the mean acceptance under the blind (B) and real (R) conditions, although expectation ratings (E) were significantly higher than (B) (p ≤ 0.05). However, linear regression of (R - B) x (E - B) ratings revealed a major assimilation effect of expectation, especially under negative disconfirmation (E > B). Contrast effect was also observed, but to a lesser extent . The results showed that saltiness attribute was not decisive in decreased acceptance according to the JAR scale, but it was relevant in the aftertaste generated by adding salt substitutes. Finally, nutritional and health claims had little effect on consumer ac ceptance.

The high heterogeneity of meat and meat products can influence the sensory perception of the consumers, being necessary to measure the real impact of these non-controllable variables on the dynamic sensory properties of the smoked bacon during tasting. The aim of this study was to evaluate the effect of smoking and fat content on the dynamic sensory perception of bacon by Brazilian consumers. For this, four different samples were prepared, varying the fat content (from “low” to “high”) and the type of smoking shown on the product label (natural and artificial). Thirty-five habitual smoked bacon consumers evaluated the dynamic sensory properties of the product using the Temporal Dominance of Sensations (TDS) method. The results were submitted to univariate (bandplot by attribute) and multivariate analyzes (Principal Component Analysis) to study both the dominance rate and its duration, respectively. The main attributes modified during tasting were "salty," "fatty," and "succulent," thus showing that the dynamic sensory perception of smoked bacon was modified by the type of smoking and the fat content of the sample. The high heterogeneity of meat and meat products can influence the sensory perception of the consumers, being necessary to measure the real impact of these non-controllable variables on the dynamic sensory properties of the smoked bacon during tasting. The aim of this study was to evaluate the effect of smoking and fat content on the dynamic sensory perception of bacon by Brazilian consumers. For this, four different samples were prepared, varying the fat content (from “low” to “high”) and the type of smoking shown on the product label (natural and artificial). Thirty-five habitual smoked bacon consumers evaluated the dynamic sensory properties of the product using the Temporal Dominance of Sensations (TDS) method. The results were submitted to univariate (bandplot by attribute) and multivariate analyzes (Principal Component Analysis) to study both the dominance rate and its duration, respectively. The main attributes modified during tasting were "salty," "fatty,"and "succulent," thus showing that the dynamic sensory perception of smoked bacon was modified by the type of smoking and the fat content of the sample.

Staphylococcus spp. tiene la capacidad de adherirse y desarrollar biopelículas sobre diferentes superficies de contacto. Así el objetivo de la presente investigación fue comparar la producción de biopelículas de Staphylococcus spp. sobre acero inoxidable empleando dos medios de cultivo, leche Ultra High Temperatura (UHT) y Brain Heart Infusion broth (BHI). Se realizaron recuentos microbiológicos de las células adheridas en dos tiempos (12 y 24 h), en los dos medios de cultivo, incubados a 25 °C. Los recuentos de las células adheridas fueron analizados mediante ANOVA y comparación de medias por el test de Duncan (p < 0,05). Las biopelículas de dos cepas (cepa silvestre y cepa de tipo) cultivadas por 12 h en BHI, fueron observadas empleando microscopia electrónica de barrido (MEB). Se obtuvieron recuentos microbiológicos entre 7 y 8 log UFC/cm2. Fue observada diferencia significativa entre las cepas evaluadas, mientras que, no hubo diferencia significativa en los tiempos y medios de cultivo evaluados. Fue comprobado a través de la MEB que la cepa silvestre S.a2 presentó considerable producción de biopelículas, como era esperado de acuerdo con los resultados encontrados en los recuentos microbiológicos. Esto indicaría que la leche proporciona condiciones adecuadas para la formación de biopelículas de Staphylococcus spp. sobre acero inoxidable Staphylococcus spp. can adhere and produce biofilm on different contact surfaces. Thus, the aim of this work was to compare the biofilm production by Staphylococcus spp. on stainless steel using two culture media, milk Ultra High Temperatura (UHT) and Brain Heart Infusion broth (BHI). The bacterial count of adhered cells on steel was performed two times (12 and 24 hours) for both media evaluated with incubation at 25 °C. The bacterial counts of adhered cells were analyzed using ANOVA and Duncan's test for average comparison (p < 0.05). The biofilm formation of two strains (wild type strain and type strain) were observed applying Scanning electron microscopy (SEM). The bacterial counts were between 7 and 8 log CFU/cm2. Significant difference was found among the strains evaluated; however, no significant difference was described in times and culture media tested. It was showed by SEM that the wild type strain (S.a2) had considerable ability to biofilm production, which was expected due its results on bacterial counts. Thus, it can indicate milk offers appropriate conditions to biofilm formation of Staphylococcus spp. on stainless steel

This work was to evaluate the influence of the organic compound in the production of plants capirona. The experiment was conducted at the Research Center Dale E. Bandy the IIAP Ucayali. Treatments were distributed in a randomized complete (DCA) design with 5 treatments 3 replications and 10 plants per experimental unit, the treatments were: T1 [alluvial soil]; T2 [agricultural soil]; T3 [alluvial soil + agricultural soil (1: 1)]; T4 [alluvial soil + rice hull + chicken manure (1: 1: 1)] and T5 [agricultural soil + rice hull + chicken manure (1: 1: 1]. The variables evaluated at the end of the experiment were plant height (H) (cm), basal diameter (BD) (mm), number of leaves, relative height and basal diameter (H/BD), dry mass of the aerial part (DMAP) (g) dry weight of the root (DWR) (g) and quality index Dickson (QID). The results show that the T4 and T5 treatments, had higher significant differences in all variables evaluated in relation to other treatments. In that sense it is concluded that the substrates [alluvial soil + rice hull chicken manure] and [agricultural soil + rice hull + chicken manure], waste from animal and vegetable sources provided greater efficiency and better quality growth of plants capirona suitable for definitive field. Este trabajo tuvo como objetivo evaluar la influencia del compuesto orgánico en la producción de plantas de capirona. El experimento fue realizado en el Centro de Investigaciones Dale E. Bandy del IIAP Ucayali. Los tratamientos fueron distribuidos mediante un Diseño Completos al Azar (DCA), con 5 tratamientos 3 repeticiones y 10 plantas por unidad experimental, los tratamientos fueron: T1 [Tierra aluvial]; T2 [tierra agrícola]; T3 [Tierra aluvial + tierra agrícola (1:1)]; T4 [Tierra aluvial + cascarilla de arroz + gallinaza (1:1:1)] y T5 [Tierra Agrícola+ cascarilla de arroz + gallinaza (1:1:1]. Las variables evaluadas al final del experimento fueron altura de planta (H) (cm); diámetro basal (DB) (mm); número de hojas; relación altura y diámetro basal (H∕DB); masa seca de la parte aérea (MSPA) (g); masa seca de la raíz (MSR) (g) e índice de calidad de Dickson (IQD). Los resultados muestran que los tratamientos T4 y T5 presentaron diferencias significativas superiores en todas las variables evaluadas en relación a los otros tratamientos. En ese sentido se concluye que los sustratos [Tierra aluvial + cascarilla de arroz + gallinaza] y [Tierra Agrícola+ cascarilla de arroz + gallinaza], provenientes de residuos de origen animal y vegetal proporcionaron mayor eficiencia en el crecimiento y mejor calidad de plantas de capirona aptas para campo definitivo.

In this study we evaluated the effect of Albendazole at different concentrations and exposure times on the process of fertilization and early cleavage in Tetrapygus niger "sea urchin". Each experimental group consisted of 200 mL, of previously filtered seawater at pH 7.3 and temperature of 20 ± 2 °C, plus five drops of eggs and two drops of spermatozoa exposed to different concentrations of Albendazole 400 ppm, 800 ppm and 1200 ppm. Determining the effect of Albendazole was conducted by counting the number of cones of fertilization, as well as the number of cleaving embryos with normal and abnormal. The ANOVA and multiple comparison test Tukey averages showed significant differences between the treatments, namely that increasing the concentration of Albendazole fertilization rate decreases and increases the percentage of embryos with abnormal cleavage, so therefore concluded that the Albendazole at different concentrations and exposure times affects the process of fertilization and early cleavage in T, niger "sea urchin". En la presente investigación se evaluó el efecto del Albendazol a diferentes concentraciones y tiempos de exposición sobre el proceso de fecundación y segmentación temprana en Tetrapygus niger “erizo de mar”. Cada grupo experimental estuvo conformado por 200 mL, de agua de mar previamente filtrada a un pH 7,3 y temperatura de 20 ± 2 oC; más cinco gotas de óvulos y dos gotas de espermatozoides expuestos a diferentes concentraciones del Albendazol 400ppm; 800ppm y 1200 ppm. La determinación del efecto del Albendazol se realizó a través del recuento del número de conos de fecundación; así como del número de embriones con clivaje normal y anormal. El análisis de varianza y la prueba de comparación múltiple de promedios de Tukey, demostraron que existen diferencias significativas entre los tratamientos, es decir que al aumentar la concentración del Albendazol disminuye el porcentaje de fecundación y aumenta el porcentaje de embriones con clivaje anormal, por lo tanto se concluye que el Albendazol a diferentes concentraciones y tiempos de exposición afecta el proceso de fecundación y segmentación temprana en T, niger “erizo de mar”.

Artificial vision systems also known as computer vision are potent quality inspection tools, which can be applied in pattern recognition for fruits and vegetables analysis. The aim of this research was to design, implement and calibrate a new computer vision system (CVS) in real - time f or the color measurement on flat surface food. For this purpose was designed and implemented a device capable of performing this task (software and hardware), which consisted of two phases: a) image acquisition and b) image processing and analysis. Both th e algorithm and the graphical interface (GUI) were developed in Matlab. The CVS calibration was performed using a conventional colorimeter (Model CIEL* a* b*), where were estimated the errors of the color parameters: e L* = 5.001%, and e a* = 2.287%, and e b* = 4.314 % which ensure adequate and efficient automation application in industrial processes in the quality control in the food industry sector.

E ste trabajo tuvo como objetivo evaluar la influencia del compuesto orgánico en la producción de plantas de capirona. El experimento fue realizado en el Centro de Investigaciones Dale E. Bandy del IIAP Ucayali. Los tratamientos fueron distribuidos mediante un Diseño Completos al Azar (DCA), con 5 tratamientos 3 repeticiones y 10 plantas por unidad experimental, los tratam ientos fueron: T1 [Tierra aluvial]; T2 [tierra agrícola]; T3 [Tierra aluvial + tierra agrícola (1:1)]; T4 [Tierra aluvial + cascarilla de arroz + gallinaza (1:1:1)] y T5 [Tierra Agrícola+ cascarilla de arroz + gallinaza (1:1:1]. Las variables evaluadas al final del experimento fueron altura de planta (H) (cm); diámetro basal (DB) (mm); número de hojas; relación altura y diámetro basal (H∕DB); masa seca de la parte aérea (MSPA) (g); masa seca de la raíz (MSR) (g) e índice de calidad de Dickson (IQD). Los res ultados muestran que los tratamientos T4 y T5 presentaron diferencias significativas superiores en todas las variables evaluadas en relación a los otros tratamientos. En ese sentido se concluye que los sustratos [Tierra aluvial + cascarilla de arroz + gall inaza] y [Tierra Agrícola+ cascarilla de arroz + gallinaza], provenientes de residuos de origen animal y vegetal proporcionaron mayor eficiencia en el crecimiento y mejor calidad de plantas de capirona aptas para campo definitivo .

In order to evaluate the response camu camu’s plants in plantations initial undergoing training pruning, an experiment was installed in EE - IIAP-Ucayali, under a design randomized complete block, with 3 replications, making use of 20 plants per experimental unit. The pruning treatments were performing at different heights from the base of the stem, it was considered T0 [witness without pruning], T1 [pruning to 10 cm from the base], T2 [pruning to 20 cm from the base] and T3 [pruning to 40 cm from the base] in plants of known provenance. The investigation was directed to evaluate the number of shoots, shoot growth, plant height, basal diameter, crown diameter and number of branches. After of 9 months of evaluation was found significant differences between the variables except in top diameter. In the variable Height, treatment T0 [witness without pruning] outstanding because they were not pruned, among the remaining treatments has similarly behaved, surpassing the control treatment by 267 %. In addition to this, the basal diameter was found that T1 [pruning to 10 cm from the base] has a better performed with an average value of 1.96 cm compared with the control (1.7cm). The pruning had a positive influence in the number of branches, with an average of 13.4 branches compared with T0 that get 3.1 branches on average, its shows that the pruning can increased up the production of branches to 432.3%. Con el objetivo de evaluar la respuesta de las plantas de camu camu en plantaciones iniciales sometidas a podas de formación, se instaló un experimento en la EE - IIAP-Ucayali, bajo un Diseño de Bloques Completos al Azar con 3 repeticiones, considerando 20 plantas por unidad experimental. Los tratamientos consistieron en realizar podas a diferentes alturas desde la base del tallo, se consideró T0 [testigo sin poda]; T1 [poda a 10 cm de la base]; T2 [poda a 20cm de la base] y T3 [poda a 40cm de la base] en plantas de 1.5 m de altura en promedio, procedentes de semillas de la cuenca del rio Putumayo. Se evaluó el número de brotes, longitud de brotes, altura de planta, diámetro basal, diámetro de copa y número de ramas. Luego de 15 meses de evaluación se encontró diferencias significativas entre las variables estudiadas excepto en diámetro de copa. En altura sobresale el T0 [testigo sin poda]; los tratamientos restantes se comportaron de forma similar, superando al testigo en 267%. Así mismo, para el diámetro basal se halló que el T1 [poda a 10 cm de la base] se comportó mejor con un valor promedio de 1.96 cm frente al testigo con 1.7cm; Para el número de ramas la poda tuvo una influencia positiva, con un promedio de 13.4 ramas frente al T0 [testigo sin poda]; con 3.1 ramas, con lo cual se demostró que la poda de formación incrementa hasta un 432.3%.