Recent introduction of hybrid varieties raises the question if bees (Apis mellifera L.) contribute as pollinator agents in developing the full yield potential of rapeseed (Brassica napus L.). In order to evaluate the yield achieved by B. napus cv. Artus pollinated by A. mellifera testing was carried out in the district of Freire, La Araucanía Region, Chile. This consisted in isolating or excluding rapeseed plants from pollinators with exclusion cages. Treatments applied were total exclusion (T1), partial exclusion (T2) and free pollination (T0) with a density of 6.5 hives ha -1 , in order to determine the following yield components traits: grains per silique, siliques per plant, 1000 grain weight and yield. The experimental design used was randomized complete blocks with three treatments and three replicates. Results obtained show that the parameter least affected by bee intervention was the grains per silique variable. In contrast, siliques per plant and 1000 grain weight parameters presented significant differences, contributing to a yield greater than 5 t ha -1 ; which represented a figure 50.34% higher than in the treatment without bees. It may be concluded that the inclusion of bees in crops is fully justified as a production tool.

Efectos del ácido giberélico, bencilaminopurina y fluridona en la germinación in vitro de Ugni molinae Turcz. (Myrtaceae) Effects of gibberellic acid, benzylaminopurine and fluridone on the in vitro germination of Ugni molinae Turcz. (Myrtaceae)

Evaluación de dos modelos de pisos trampa para el control del ácaroVarroa destructor Oud. sobre la abeja Apis mellifera L. Evaluation of two models of floor traps for the control of the mite

In this study, vinegar was formulated from mixtures of murta (Ugni molinae Turcz.) and maqui (Aristotelia chilensis (Molina) Stunz) with bees' honey (Apis mellifera L.) and its physicochemical characteristics were evaluated with the aim of adding value to these agricultural products and diversifying the supply of gourmet vinegars. Alcoholic fermentation was performed by preparing a must by dissolving honey at 21 °Brix with murta pulp and maqui juice in distilled water, which was enriched with ammonium sulphate and ammonium phosphate. The must was inoculated with Saccharomyces cerevisiae and incubated at 26 °C to facilitate the action of the yeast. The alcoholic drink was incubated at ambient temperature with Acetobacter aceti bacteria to induce acetic fermentation. The vinegar was clarifi ed, fi ltered and then stabilised in order to measure total, volatile and fi xed acidity, pH, ash and total polyphenols. The results indicated that the physicochemical and functional properties were acceptable and that vinegars made from murta and maqui with honey have market potential.

RESUMENEl pan de abeja es polen almacenado parcialmente fermentado que las obreras de Apis mellifera L. recolectan y lo mezclan con sus propias enzimas digestivas, haciéndolo un alimento sano y nutritivo para ellas debido a las propiedades funcionales. Por esta razón, el objetivo de este estudio fue determinar la concentración de polifenoles presentes en pan de abeja provenientes de dos sectores de la Región de La Araucanía mediante dos métodos de extracción. Para ello se obtuvieron cinco panales con pan de abeja del sector de Pillanlelbún en la comuna de Lautaro y el sector de Pidenco-Codihue comuna de Carahue. El total de compuestos fenólicos se analizó colorimétricamente por medio del método de Folin Ciocalteu en el Laboratorio de Bromatología de la Universidad Católica de Temuco. La mayor concentración de polifenoles se observó en la localidad de Pillanlelbún, tanto para la extracción con metanol como con agua arrojando resultado de 2394 mg 100 g -1 y 689 mg 100 g -1 de pan de abeja base seca, respectivamente, en cambio en el sector de Carahue los resultados fueron de 1972 mg 100 g -1 de pan de abeja base seca extracción con metanol y 605 mg 100 g -1 de pan de abeja base seca extracción con agua. Esta diferencia estaría dada por la composición floral de los pólenes de cada sector, siendo más abundante en polifenoles en el sector de Pillanlelbún.Palabras clave: polen, método de extracción, Carahue, Pillanlelbún. ABSTRACT The bee bread stored pollen fermentation is that workers of