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The European Spongy moth, Lymantria dispar (L.) (Lepidoptera: Erebidae), is an abundant species found in oak woods in Central and Southern Europe, the Near East, and North Africa and is an important economic pest. It is a voracious eater and can completely defoliate entire trees repeated severe defoliation can add to other stresses, such as weather extremes or human activities. Lymantria dispar is most destructive in its larval stage (caterpillars), stripping away foliage from a broad variety of trees (>500 species). Caterpillar infestation is an underestimated problem medical literature reports that established populations of caterpillars may cause health problems to people and animals. Inflammatory reactions may occur in most individuals after exposure to setae, independent of previous exposure. Currently, chemical and mechanical methods, natural predators, and silvicultural practices are included for the control of this species. Various insecticides have been used for its control, often through aerial sprayings, which negatively affect biodiversity, frequently fail, and are inappropriate for urban/recreational areas. However, bioinsecticides based on various microorganisms (e.g., entomopathogenic viruses, bacteria, and fungi) as well as technologies such as mating disruption using sex pheromone traps have replaced insecticides for the management of L. dispar.

[ES] El cocotero (Cocos nucifera) es la palmera más cultivada y también la más importante del mundo. Es la principal especie utilizada para producir aceites vegetales, además, es una fuente primaria de alimento. Colombia tiene una producción muy alta de cocoteros, por lo que el desarrollo de productos derivados del mismo, puede representar un impulso económico para el país. El objetivo de este trabajo es formular un producto derivado del coco, que pueda elaborarse de forma sencilla y cuyo resultado final genere aceptación en la población y resulte una forma notable de aprovechamiento de los cocoteros, que son abundantes en el área donde se producen. El producto formulado es una mermelada de coco. Se realizaron tres formulaciones; una elaborada con pulpa y dos más con extracto (15% y 25% de azúcar inicial). Se realizaron determinaciones fisicoquímicas (color, textura, Brixᵒ, propiedades mecánicas y pH), determinaciones microbiológicas y análisis sensorial mediante una cata con 20 catadores. Al finalizar las determinaciones, la mermelada con mayor aceptación en el análisis sensorial fue la elaborada con pulpa, mostrando en las determinaciones fisicoquímicas valores de color cercanos a la materia prima inicial y una textura que la hacía practica para su consumo según los catadores encuestados. La mermelada con menor aceptación fue la elaborada con un 25% de azúcar inicial, debido a que sus valores en la evaluación fisicoquímica y sensorial detallaban un producto difícil de consumir por su firmeza y consistencia, siendo poco práctico, demasiado dulce, al mismo tiempo que su alto valor de azúcar producía cambios en el color después de la cocción que la alejaban de los colores de la materia prima. En las determinaciones microbiológicas efectuadas no se detectó crecimiento de microorganismos. Los valores de pH y azúcar obtenidos y las altas temperaturas en la cocción, son factores limitantes del desarrollo microbiológico. A partir de los resultados obtenidos, la formulación que se propone es la elaborada con la pulpa del coco por sus resultados en las determinaciones fisicoquímicas y por ser la mermelada con mejores resultados en el análisis sensorial, obteniendo la mayor aceptación entre las tres propuestas., [EN] The coconut tree (Cocos nucifera) is the most cultivated palm tree and also the most important in the world. It is the main species used to produce vegetable oils, in addition, it is a primary source of food. Colombia has a very high production of coconut trees, so the development of products derived from it can represent an economic boost for the country. The objective of this work is to formulate a product derived from coconut, which can be made in a simple way and whose final result generates acceptance in the population and results in a remarkable way of using coconut trees, which are abundant in the area where they are produced. The formulated product is a coconut jam. Three formulations were made; one made with pulp and two more with extract (15% and 25% initial sugar). Physicochemical determinations (color, texture, Brixᵒ, mechanical properties and pH), microbiological determinations and sensory analysis were carried out by means of a tasting with 20 tasters. At the end of the determinations, the jam with the highest acceptance in the sensory analysis was the one made with pulp, showing in the physicochemical determinations color values close to the initial raw material and a texture that made it practical for consumption. The jam with the least acceptance was the one made with 25% initial sugar, because its values in the physicochemical evaluation and sensory analysis detailed a product that was difficult to consume due to its firmness and consistency, being impractical, too sweet, at the same time as its high the sugar value produced changes in color after cooking that moved it away from the colors of the raw material. In the microbiological determinations carried out, no growth of microorganisms was detected. The pH and sugar values obtained and the high temperatures during cooking are limiting factors for microbiological development. Based on the results obtained, the proposed formulation is made with coconut pulp due to its results in physicochemical determinations and because it is the jam with the best results in sensory analysis, obtaining the highest acceptance among the three proposals., Agradezco a la Universitat Politècnica de València la financiación para desarrollar el TFG a través del proyecto “Evaluación de la sostenibilidad del establecimiento de una fábrica artesana de productos de coco en la subregión de Sanquianga (departamento de Nariño, Colombia)” dentro del Programa ADSIDEO - COOPERACIÓN 2020.

Studia Canonica Matritensia ; 2