The municipality of Rodeo is one of the largest oregano producers in the state of Durango, reporting an average of 100 tons per year, which are used as a condiment and there is no use in its entirety. The objective of the present work was Physicochemical Characterization of Essential Oil of Oregano (AEO) in 6 communities of the municipality of Rodeo Durango, the methodology was carried out by dragging with water vapor, where quality and quantity of oil were controlled, using the leaves of The oregano plant, the density, was determined by means of a pycnometer and the index of refraction by means of a refractometer (Master Refractometer). The results obtained for the index of refraction of the oils of the 6 localities circle between 1.47-1.50 which indicates an acceptable purity in the (AEO). The density of oils circle between 0.91-0.92. The chemical components were read by gas chromatography and a Flame Ionization Detector (FID), where a higher percentage of concentration on the carvacrol compound was reported, which circulated between 60-70% while the compound Thymol was between 30-40%. A statistical analysis was performed to determine if there was a significant difference between the concentration of the analytes based on the height of the sample obtaining a significance >5, which indicates a difference between the data.

The fortification of essential foods that the majority of the population consumes has a very great advantage in nutrition; Since it is one of the most effective ways to fill some deficiencies, the objective of this work is to increase the nutritional value of strawberry cultivation under hydroponic conditions, the methodology started with the disinfection with 10% chlorine of the hydroponic system, it was located In the basket, to place the seedlings, the nutrition was implemented with the initial Steiner's solution at 50% and later at 100%, three salicylic acid (AS) treatments were carried out: 0.0012 g / L, 0.0030 g / L, 0.0070 g / L and control (0 salicylic acid) and Potassium Iodide (KI) with treatments of 0.0014g / L, 0.0016g / L and 0.0018g / L and control (0 iodine). In soluble solids, a total of three fruits were selected per treatment, it was shown that (T3), repetition 1 (0.0014 g / L) with KI, obtained an average of 8 fruits, the (T1), repetition 2 (0.0030 g / L) with AS (Salicylic Acid) with an average of 23.3 g of fruit weight, repetition 1 (0.0014 g / L) with IK, obtained an average of 8.8000 ºBrix, the ANOVA analysis shows in AS a P value of 0.034, in the control has a P value of 0.054 and in IK a P value of 0.040, which tells us that there is a positive significance in relation to the control towards the weight of the fruits, for which treatment number three is suggested for subsequent work . Keywords: Salicylic acid, potassium iodide, strawberry, NFT system and refractometer.