Puya trianae is characterized for developing a colorful inflorescence, which turned it into an ornamental plant. Is not currently considered threatened, due to the fast habitat deterioration, populations survival is threatened; due to the last, we developed a micropropagation protocol, focused on its conservation and mass production for ornamental purpose, as well as the chromosome counting. For multiplication, seedlings from germinated seeds were used in vitro and we made four tests to determine the type, concentration and time of exposure of some regulators, as well as the partial or total explants excised. Throughout the rooting phase, shoots were grown in MS/2 alone and/or supplemented with IBA and NAA; the acclimatization of the obtained seedlings was carried out in different mixtures land:peat:capote, in a growth room and a greenhouse. Buds and shoots that finished their develop...

Puya trianae se caracteriza por desarrollar una vistosa inflorescencia que la caracteriza como planta de uso ornamental. Aunque actualmente no se considera amenazada, debido al rápido deterioro de los ecosistemas donde habita, la supervivencia de sus poblaciones sí está amenazada; por dichas razones se desarrolló un protocolo de micropropagación, aplicable para su conservación y para producción masiva de plántulas con fines ornamentales, así como a la determinación de su número cromosómico. Para la multiplicación se utilizaron plántulas provenientes de semillas germinadas in vitro realizando cuatro ensayos para determinar tipo, concentración y tiempo de exposición de algunos reguladores, además de la escisión parcial o total de explantes. Durante la fase de enraizamiento se cultivaron brotes en MS/2 solo y/o suplementado con AIB y ANA; la aclimatización de las plántul...

Drying is a method to preserve fruits, vegetables and fish by reducing their volume, their weight. Drying involves the application of energy to vaporize and mobilize the moisture content within porous products. During this process, heat and mass transfer occur simultaneously. The quality of dehydrated fruits, vegetables, and aromatic herbs is a problem closely related to the development and optimization of new drying techniques. This research work addresses the common drying methods applied to fruits, grains, fish and nutrients in relation to possible options to improve the quality of dried products using different drying techniques or their combination. In general, the drying technique is different for each of the materials studied and specific conditions should be recommended after a proper evaluation of the drying protocols. However, a novel or combined technique must ensure a high qu...