Capsaicin and dihydrocapsaicin are responsible for 90% of the pungency of the fruit; the rest of the capsaicinoids participate to a lesser extent in the itching, but contribute strongly to the diversity of spicy flavors in the different species of Capsicum. In the present project the application of 7 treatment T1 = Chemical, T2 = Chemical + Bioferment, T3 = Chemical + Leached, T4 = Bioferment, T5 = Leached, T6 = Bioferment + Leached, T7 = Chemical + Leached + Bioferment, in greenhouse was evaluated and in open sky, a randomized block design with three repetitions was established. The variables evaluated were plant height, temperature, relative humidity, production weight, fresh weight, root depth, dry weight and pH. The data generated in this research indicate that the treatment that generated the most amount of capsaicinoids was the chemical treatment in the greenhouse with 37.7 ml of capsaicinoids and in the open sky with 36.96 ml.

This research was throughout 2018-2020, filamentous fungi of agricultural importance were isolated from the Cerro Las Tetillas, located in the municipality of Salvatierra, Guanajuato. The hill was divided into three strata: upper, middle and lower. Two hundred soil samples were taken at depths of 0-15 and 15-30 cm. These were processed in the biology laboratory, belonging to the Higher Technological Institute of Salvatierra. Two isolation techniques were used: direct seeding and serial dilutions, over Petri dishes with potato dextrose agar culture medium and 100 mg of streptomycin to control bacteria. One hundred and thirteen axenic strains corresponding to 16 genera identified from “Cerro Tetillas” were obtained. At the upper stratum, 13 genera were identified, while in the middle and lower strata, nine genera were identified in each one of them. The diversity of soil fungi found in the different strata of the hill may be due to physicochemical characteristics of soil, native vegetation, interaction and abundance of soil fungi species, human disturbance and rain runoff.

This research was carried out at the Salvatierra Institute of Technology facilities, with the objective of identifying the causes of school drop-out of first-semester students of the Engineering in Sustainable Agricultural Innovation and Engineering in Business Management, evaluating the evolution of attrition by identifying the causes of dropout, in the search to propose alternatives and reduce school drop-out in the institution. The method that is specified for this quantitative research, a descriptive level, seeking to know the possible causes of school dropout, the applied survey is divided into five sections, Economic, Social, Psychological, Academic and Institutional Organization, which had a series of questions.