Emerging pests are increasingly threatening the health of fruit orchards throughout the Mediterranean area. Fruit flies (Diptera: Tephritidae)) are among the world's most economically important pest species, attacking a wide range of fleshy fruits and vegetables in tropical and subtropical areas. The purpose of the study was to identify the species of the Diptera fruit fly: Tephritidae and level of incidence in the Vilcabamba Micro-watershed, Grau province, Peru. The study was of a quantitative approach, descriptive level, non-experimental. A simple random probabilistic test was performed, consisting of 384 respective host fruit trees. Fruit flies captured in baited traps were collected and identified following the available taxonomic keys. To identify the species of Anastrepha spp and Ceratitis capitata, the keys of Korytkowski 2008 and SENASICA (2018) were used. A simple random probabilistic test was performed, consisting of 384 respective host fruit trees. In the results, two species of fruit fly Ceratitis capitata and Anastrepha spp were found, finding a significant correlation at the 0.01 level (bilateral) through Pearson's R and an Analysis of variance of significance level (Sig.< 0.05) between the variables under study; having a low infestation level. Ceratitis capitata and Anastrepha spp of similar appearance were distinguished. through comparative morphological analysis.

The objective of the research was to evaluate the effect of worm, bovine and guinea pig humus on the vegetative phase and yield of onion cultivation (Allium cepa L.) red variety Arequipeña in the district of Curpahuasi, province of Grau, department of Apurímac. In the study vegetative parts of the onion crop were measured, the methodology of the study is quantitative with a random complete block design. The results present significant differences (Sig.<0.05) reporting the highest plant height for worm humus compared to the control treatment that obtained 39.77 cm, greater number of leaves forBovinase. Bovine in the dose of 20 t/ha with 7.14 leaves compared to the control that obtained 5.39 average leaves. Production yields are expressed higher bulb height with the worm humus treatment or significant differences (Sig. > 0.05) were recorded between the average bulb weight and yield per area. Worm humus (10.8 t/ha) that induces a higher statistical average with 340 g and 58.62 t/ha and the control with 180 g and 31.92 t/ha, for the aforementioned considerations it is concluded that the application of worm humus in the dose of 10.8 t/ha in conclusion is recommended in the production of red onion Arequipeña in the climatic conditions of the district of Curpahuasi.

This study investigated the bioactive compounds and antioxidant activity of the essential oil of two species of the genus Tagetes (Tagetes minuta L. and Tagetes elliptica Sm). The essential oil was obtained by steam distillation, and its extraction performance, relative density, refractive index, and solubility in ethanol (70% v/v) were determined. The chemical components were evaluated by gas chromatography coupled to mass spectrometry (GC-MS). Antioxidant activity was determined by the free radical 2,2-diphenyl-1-picrylhydrocyl (DPPH) method and the trapping capacity of the ABTS*+ radical cation. In the essential oils of the species Tagetes, it was possible to identify 26 chemical components for the species Tagetes elliptica Sm. and 16 for Tagetes minuta L., both species presented as main components monoterpenes (61%) and sesquiterpenes (44%). The compounds found were β-myrcene, trans-tagetone, β-trans-ocimene, and β-caryophyllene. Essential oils showed a variation in extraction yields and density. The refractive index was higher in the species Tagetes elliptica Sm., finding a high solubility in both species. A variation was found between 1.77 and 2.56 mg/mL of antioxidant activity by the DPPH method and 21.02–41.06 mg/mL for ABTS*+. The essential oils of the species Tagetes elliptica Sm.y and Tagetes minuta L. have bioactive components with antimicrobial and antioxidant potentialities for use for food preservatives.

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