Rheological properties of fresh Queso Chihuahua made from raw milk (RM) or pasteurized milk (PM) were characterized using texture profile, torsion and small amplitude oscillatory shear analyses. Although the rheological properties varied significantly among the different brands with overlapping ranges for the individual RM and PM cheese brands, overall the PM cheeses were harder, chewier and more cohesive but had lower viscoelastic values than the RM cheeses. Establishing the rheological properties of Mexican Queso Chihuahua increases our understanding of the quality traits of Hispanic‐style cheeses and provides a foundation for maintaining the traditional texture of the cheese.

Sensory profiles of fresh semihard Chihuahua cheese produced in the northern Mexican state of Chihuahua were developed to characterize the flavors and textures of this traditionally made Hispanic-style cheese. Multiple allotments of Chihuahua cheese, 9 brands made with raw milk (RM) and 5 brands made with pasteurized milk (PM), were obtained within 3 d of manufacture from 12 different cheese plants throughout Chihuahua, México. Cheeses were shipped overnight to Wyndmoor, Pennsylvania, and flavor analyses were conducted within 14 to 18 d after manufacture. Four brands (2 RM and 2 PM cheeses) were then selected and multiple allotments were shipped at 3 distinct seasons over a 1-yr period for evaluation of flavor and texture. Microbial analysis was conducted prior to testing to ensure product safety. Descriptive analyses of cheese flavors and textures were conducted with panelists trained to use a universal or product-specific Spectrum intensity scale, respectively. Sensory profiles of cheeses varied among the different manufacturers. The most prominent flavor attributes were salty, sour, diacetyl, cooked, whey, bitter, and milk-fat. The RM cheeses had more intense sour, bitter, and prickle scores than the PM cheeses. Many cheese texture attributes were similar, but RM cheeses were perceived as softer than PM cheeses. As the demand for Hispanic-style cheeses increases, defining and understanding the sensory attributes of traditionally made Mexican cheeses provides guidance to cheese manufacturers as new ways are explored to improve the production and shelf life of the cheeses.

Fungi and oomycetes are important plant pathogens that constantly attacked plants, thus compromising the production of foods worldwide. Streptomyces strains might be useful to control fungal pathogens by different mechanism. The in vitro antagonistic activity of non-volatile and volatile metabolites from four Streptomyces strains was evaluated over cultures of phytopathogenic fungi and oomycetes. The non-volatile compounds from Streptomyces strains significantly reduced (44.2 to 92.1%) the growth of aerial mycelium of pathogens. The volatile compounds (VOCs) from Streptomyces strains reduced both aerial mycelium (22.5 to 96.7%) and mycelium growing inside of culture medium (0.0 - 9.4%). The pathogens maintained their capacity to grow normally in fresh culture medium without antagonists after confrontations with antagonist VOCs. The analysis of VOCs by gas chromatography coupled to mass spectrometry revealed different kinds of VOCs included alcohols, aldehydes, ketones, esters, terpenes, terpenoids, thioethers, among others. The most abundant VOCs were trans-1,10-dimethyl-trans-9-decalol (geosmin), 2-methylisoborneol, 2-methyl-2-bornene, 1,4-dimethyladamantane, and 4-penten-1-ol, trifluoroacetate. The antipathogenic activity of nine pure VOCs that had been identified in cultures of the Streptomyces strains alone was evaluated in vitro against phytopathogenic fungi and oomycetes. Trans-2-hexenal was the most effective of these VOCs, inhibiting completely the growth of tested phytopathogens. The volatile and non-volatile compounds from Streptomyces strains effectively reduced the in vitro growth of phytopathogens and they might be used as biological control. Further studies are required to demonstrate this activity on open field conditions.

ResumenCon el fin de mitigar y mejorar la capacidad de adaptación al cambio climático (CC) de la población y los ecosistemas en la Sierra Madre de Chiapas se implementó una propuesta integrada, que incluye los componentes: (i) la gestión integral del desarrollo; (ii) la cuenca hidrográfica como unidad de planificación; (iii) un proceso de planeación que incluye las necesidades de las familia, los medios de vida, la base de recursos naturales, el suministro de servicios ecosistémicos y los efectos del CC; (iv) el desarrollo de los capitales humano y social; y (v) un mecanismo de financiamiento público y privado. De 2010 hasta el día que se han realizado diagnósticos participativos, talleres de capacitación, acuerdos comunitarios e intercomunitarios de conservación, restauración de bosques, mejoramiento productivo del maíz, frijol y café, pagos por servicios ambientales proteger el bosque natural, zonificación de las zonas con riesgo de desastre, monitoreo de la calidad del agua y se creó el grupo intercomunitario de acción territorial (GIAT). Los resultados confirman que la adaptación al CC debe ser de carácter integral, territorial y construido con la población local. El mecanismo financiero público-privado garantiza oportunidad y continuidad en el desarrollo de las acciones y potencia la acción del gobierno. AbstractIn order to mitigate and improve the capacity to adapt to climate change (CC) of the population and ecosystems in the Sierra Madre of Chiapas, an integrated proposal was implemented, which includes the following components: (i) integrated development management; (ii) the river basin as a planning unit; (iii) a planning process that includes family needs, livelihoods, the natural resource base, provision of ecosystem services and the effects of CC; (iv) the development of human and social capital; and (v) a public and private financing mechanism. From 2010 until the day that participatory diagnosis, training workshops, community and inter-community conservation agreements, forest restoration, productive improvement of maize, beans and coffee have been carried out, payments for environmental services protect the natural forest, zoning of areas with disaster risk, water quality monitoring and the inter-community group for territorial action (GIAT). The results confirm that the adaptation to the CC must be integral, territorial and constructed with the local population. The public-private financial mechanism guarantees opportunity and continuity in the development of actions and strengthens government action.

Se estudió el efecto de la fecha de cosecha en la producción de compuestos volátiles en frutos de dos variedades de manzana (Malus domestica Borkh.): ‘Golden Delicious’, cosechados antes del inicio del climaterio (concentración interna de etileno, CIE = 0.003 ppm) y al inicio del climaterio (CIE = 0.9 ppm), a los 157 y 176 d después de plena floración (ddpf), respectivamente; ‘Red Delicious’, cosechados al inicio del climaterio (CIE = 0.3 ppm) y en el climaterio (CIE = 17 ppm), a los 176 y 191 ddpf, respectivamente. Los frutos de ambas variedades fueron almacenados a 0 °C por 150 d, y cada 30 d se analizó el perfil del aroma. Durante el almacenamiento la manzana ‘Golden Delicious’ cosechada a los 157 ddpf presentó una mayor concentración (P < 0.05) de los hexenal, hexanal y hexanol, compuestos del sabor característicos de una manzana verde, en comparación con la cosechada a los 176 ddpf. Esta última cosecha produjo mayor concentración (P < 0.05) de los alcoholes 1-butanol, y 2-metil-1-butanol, y del éster acetato de butilo, característicos del sabor dulce afrutado de una manzana madura. La manzana ‘Red Delicious’ cosechada a los 176 ddpf mostró una concentración mayor (P < 0.05) de cis-3-hexenal, acetato de butilo y acetato 2-metil butilo importantes contribuyentes del sabor, en comparación con la cosechada a los 190 ddpf. Estos resultados muestran la estrecha asociación del estado de maduración del fruto de manzana con la producción de los compuestos volátiles del sabor durante el almacenamiento, y demuestra que la cosecha muy temprana o muy tardía puede afectar negativamente la producción de estos compuestos y el desarrollo del sabor durante el almacenamiento.