Los hábitats forestales muestran cambios significativos en sus funciones como ecosistema debido a las alteraciones antropogénicas, causando sequias y deterioro de los suelos forestales, lo cual ha obligado a generar alternativas para rehabilitar y restaurar estas zonas, el uso de micorrizas y planta de la especie ideal pueden generar efectos favorables en su adaptabilidad a superficies degradadas proporcionando un mayor flujo de nutrientes y retención de agua, adicionando carbón vegetal se ha mejorado su productividad y vigorosidad de la planta. En el presente trabajo se estableció un ensayo de 2 tratamientos y un testigo, en áreas deforestadas y degradadas con la especie Pinus pseudostrobus Lindl, empleando carbón vegetal como parte del sustrato y adicionando Suillus granulatus en un tratamiento y (Boletus sp, Amanita sp, y Cantharellus cibarius) en otro, como agentes formadores de ectomicorriza. Durante el experimento se evaluó la sobrevivencia y el porcentaje de micorrización, caracterizándolas morfológicamente. Los resultados obtenidos en el experimento los dos tratamientos muestran que la adición de carbón vegetal tiende a retener mayor humedad a diferencia de las que no se les adiciono, esto hace suponer que tuvo repercusión  importante en la sobrevivencia y en el porcentaje de la asociación simbiótica, el tratamiento variedad de hongos con dosis de carbon vegetal ½ muestra mejor respuesta en porcentajes de micorrización 68%, seguido del tratamiento de Suillus granulatus 55.5%, respecto al testigo 26.5%.

The application of ionizing radiation on food is one of the most important contributions to food science and technology due to it improves food safety and shelf life. There are scientific studies about this emerging technology that demonstrate that food does not transform into radioactive products, on the contrary, the irradiation effects are minimal on their nutritional, sensory and texture quality. Non-ionizing radiation is found in most environments where humans beings are normally developed. Adverse health effects have not been found. Food, on the other hand, is subject to specific non-ionizing radiation doses such as visible light, infrared light, ultraviolet light, microwaves and accelerated electrons beams in order to destroy microorganisms such as virus or bacteria on food or agricultural products. Exposing food to radiation controls insect infestation, delays fruit ripening or avoids the appearance of any pathogen on the vegetables; it also reduces the proteins allergenicity on livestock products or seeds. Irradiated fruits are frequently sweeter than non-irradiated fruits. However, excessive irradiation doses may have adverse effects on food; for this reason, it is important to apply the normativity of the allowed dose. Some of the advantages of applying irradiation on food are energy saving, the improvement of flavour and texture, the increase of shelf life, the reduction of allergenicity, it is an alternative for avoiding chemical products or fumigants and it sterilizes food.

Pulsed Electric Fields in food is an emerging technology that began to be studied in the 1960s and its purpose is to preserve food, guaranteeing its nutritional value as it is a non-thermal treatment. It is based on the inactivation of microorganisms by the application of electrical pulses that cause the deformation or destruction of the cell membrane, and is due to the accumulation of charges that attract each other, causing the compression of the membrane, reducing its thickness and forming pores. Inactivation may be reversible or irreversible, depending on the intensity or duration of treatment.

Nowadays, emerging technologies for food are the most studied, compared to the traditional food preservation. In this book some of the emerging technologies applied in the food industry are revised, such as irradiation that allows to improve food safety and shelf life; the advantages and some limitations of technology are presented, as well as the effects on the food properties and the applicable legislation for human consumption. A comparison of the emerging technologies combined with high hydrostatic pressure treatment is conducted. On the other hand, active packaging technology is described: its principles, advantages and disadvantages. Another technology that is presented is the ultrasound, with its basic concepts, applications and sustainability. The application of ozone technology in food usage and its environmental impact is also described. Moreover, the functioning of pulsed electric fields is explained, its effect and the microbial inactivation process on food.