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Hexaploid triticale results from crosses between durum wheat and rye. Despite its high agronomic potential, triticale is mainly used for livestock feed. Triticale surpasses their parental species in adaptability and tolerance to abiotic and biotic stresses, being able to grow in acidic soils where a high amount of iron (Fe) and zinc (Zn) is typical. On the other hand, high amounts of these essential trace elements can be cytotoxic to bread wheat. The cytotoxicity induced by seed priming with a high concentration of Fe and Zn impaired root cell division and induced nucleolar changes in bread wheat. Such cytogenetic approaches were expedited and successfully determined cytotoxic and suited micronutrient dosages for wheat nutripriming. With this study, we intended to analyse the hexaploid triticale cv 'Douro' root mitotic cell cycle and nucleolar activity after seed priming performed with aqueous solutions of iron (Fe) and/or zinc (Zn), containing a concentration that was previously considered cytotoxic, to bread wheat and to infer the higher tolerance of triticale to these treatments. The overall cytogenetic data allowed us to conclude that the Fe + Zn treatment enhanced the root mitotic index (MI), mitosis regularity and nucleolar activity of 'Douro' relative to the control and the individual treatments performed with Fe or Zn alone. The Fe + Zn treatment might suit triticale biofortification through seed priming. [ABSTRACT FROM AUTHOR]

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In recent years, Ecuadorian gastronomy has gained strength, due to its flavors, textures and techniques that are presented in each of the elaborations, but, above all, due to the history and ancestral heritage that each one of them keeps. In Jipijapa canton, the use of gastronomy as a cultural resource of the intangible heritage of the canton is determined, for which an on-site visit was made to the rural and urban areas recognized for the elaboration of the various traditional dishes of the locality, to obtain information and later translate them into inventory records of the National Institute of Cultural Heritage (INPC) in which components such as: location data, reference photography, identification data, description, carriers, interlocutors, valuation, among others) are highlighted, continuing, they were defined those factors to take into account to transform Jipijapa into a gastronomic tourist destination, finally, strategies linked to the use that can be given to traditional gastronomy as a cultural resource to attract tourists or visitors to taste and value the arts were proposed. ancestral culinary techniques that stand out in the place of study. [ABSTRACT FROM AUTHOR]

In this study, the perception of citizens regarding the cultural gastronomic heritage in tourism management is assessed in the province of Manabí, Ecuador, specifically in the canton of Jipijapa, an important tourist area due to its diverse attractions, typical dishes, and beverages that are part of the culinary traditions of the region. The economic aspects of traditional gastronomy and its influence on tourism are evaluated. The relationship between the preservation of gastronomic heritage and environmental sustainability in the tourism context is analyzed. The values and cultural practices associated with the traditional cuisine of Jipijapa and its contribution to the cultural diversity of the territory are identified. The perception of local residents and tourists regarding the importance and value of gastronomic heritage as a tourism and cultural resource is determined. A mixed methodology was employed in the research process, which included a survey of 505 participants. The findings reveal that the majority of respondents hold a positive view regarding the preservation and appreciation of gastronomic heritage as a tourism and cultural resource. Furthermore, it is important to involve the community in tourism planning and to recognize the significance of ancestral agricultural products as part of the cultural food heritage. [ABSTRACT FROM AUTHOR]

In recent years, Ecuadorian gastronomy has gained strength, due to its flavors, textures and techniques that are presented in each of the elaborations, but, above all, due to the history and ancestral heritage that each one of them keeps. In Jipijapa canton, the use of gastronomy as a cultural resource of the intangible heritage of the canton is determined, for which an on-site visit was made to the rural and urban areas recognized for the elaboration of the various traditional dishes of the locality, to obtain information and later translate them into inventory records of the National Institute of Cultural Heritage in which components such as: location data, reference photography, identification data, description, carriers, interlocutors, valuation, among others) are highlighted, continuing, they were defined those factors to take into account to transform Jipijapa into a gastronomic tourist destination, finally, strategies linked to the use that can be given to traditional gastronomy as a cultural resource to attract tourists or visitors to taste and value the arts were proposed. ancestral culinary techniques that stand out in the place of study. [ABSTRACT FROM AUTHOR]

A fast and highly specific detection of COVID-19 infections is essential in managing the virus dissemination networks. The most relevant technologies developed for SARS-CoV-2 detection, along with their advantages and limitations, will be presented and fully explored. Additionally, some of the newest and emerging COVID-19 diagnosis tools, such as biosensing platforms, will also be introduced. Considering the extreme relevance that all these technologies assume in pandemic control, it is of the utmost relevance to have an intrinsic knowledge of the parameters that need to be taken into consideration before choosing the most adequate test for a particular situation. Moreover, the new variants of the virus and their potential impact on the detection method's effectiveness will be discussed. In order to better manage the pandemic, it is essential to maintain continuous research into the SARS-CoV-2 genome and updated genomic surveillance at the global level. This will allow for timely detection of new mutations and viral variants, which may affect the performance of COVID-19 detection tests. [ABSTRACT FROM AUTHOR]

• Colletotrichum acutatum real-time qPCR assay. • Colletotrichum acutatum detection and quantification in olive drupes. • Colletotrichum acutatum single-copy gene: klap 1. Olive anthracnose is caused by fungal species within the Colletotrichum acutatum, C. gloeosporioides and C. boninense complexes. Anthracnose causes severe pre- and post-harvest olive drupe fall. This study aimed to design a species-specific qPCR assay, based on klap1 gene, suitable for C. acutatum s.s. quantification in cv. Galega Vulgar fruit samples. The developed qPCR assay presented a detection limit of 10.14 fg/reaction, and a linear cycle threshold of R2 = 0.996. C. acutatum inoculum was detected in pulverized olive fruits, and in early infection stages, before symptom appearance, 16 h after inoculation (Ct values = 28.29 ± 1.1). In olive samples, the derived melting curve was specific presenting a single dissociation peak (T melting = 88.7 °C). The designed assay was effectively applied in C. acutatum detection and quantification using infected olive samples, with a LOD of 0.59 ng and a LOQ of 1.8 ng, allowing its application to orchard management. [ABSTRACT FROM AUTHOR]