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11. The melliferous flora of Veracruz, Mexico

Author

Real Luna, Natalia, primary, Alcántara Salinas, Graciela, additional, Rivera Hernández, Jaime Ernesto, additional, Zalazar Marcial, Edgardo, additional, and Pérez-Sato, Juan Antonio, additional

Published
2021
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14. On the soil–bean–cup relationships inCoffea arabicaL

Author

Morales‐Ramos, Victorino, primary, Escamilla‐Prado, Esteban, additional, Ruiz‐Carbajal, Ricardo Abimael, additional, Pérez‐Sato, Juan Antonio, additional, Velázquez‐Morales, Juan Alberto, additional, and Servín‐Juárez, Roselia, additional

Published
2020
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15. La Avifauna de la región de las Altas Montañas de Veracruz, México

Author

Alcántara-Salinas, Graciela, primary, Román-Hernández, David, additional, Rivera-Hernández, Jaime E., additional, Balderas-San Miguel, Osvaldo, additional, Vargas-Rueda, Abel F., additional, Neri-Fajardo, Mara H. G., additional, Real-Luna, Natalia, additional, Pérez-Sato, Juan Antonio, additional, and Escalante-Pliego, Patricia, additional

Published
2020
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19. On the soil–bean–cup relationships in Coffea arabica L.

Author

Morales‐Ramos, Victorino, Escamilla‐Prado, Esteban, Ruiz‐Carbajal, Ricardo Abimael, Pérez‐Sato, Juan Antonio, Velázquez‐Morales, Juan Alberto, and Servín‐Juárez, Roselia

Subjects
COFFEE beans, COFFEE plantations, SOIL composition, GREEN bean, SOIL acidity, SOIL sampling, ESPRESSO
Abstract

BACKGROUND The relationships between soil and coffee beans variables were evaluated and then the influence of bean composition on cup quality attributes was computed by means of relation studies. A total of 139 coffee and soil samples were collected directly from the same number of coffee plantations in Chiapas, Mexico. RESULTS: In the elemental composition, only phosphorus, potassium, calcium, and copper in coffee beans had a significant (P < 0.05) relationship with the content of the same elements in soil. The level of macro‑ and microelements in the coffee bean affected some of the cup quality attributes, but variables such as texture, titratable acidity, and pH of water in soil had a major influence on those attributes. Caffeine, trigonelline, and 5‐caffeoylquinic acid in green coffee beans also had a significant influence (P < 0.05) on the sensory attributes of the beverage. CONCLUSION: The elemental composition of soil and coffee beans was important in explaining the cup quality attributes, but the most important variables influencing the sensory quality of coffee were altitude of plantations and moisture of coffee beans. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Published
2020
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24. Plant growth and nitrogen concentration of Tillandsia species produced in organic, volcanic, and lignocellulosic substrates.

Author

Trejo-Téllez, Libia Iris, García-Albarado, J. Cruz, Méndez-Urbano, David, Pérez-Sato, Juan Antonio, and Gómez-Merino, Fernando Carlos

Subjects
TILLANDSIA, PLANT growth, VERMICOMPOSTING, SUBSTRATES (Materials science), BROMELIACEAE
Abstract

We analyzed the effect of substrate mixtures containing vermicompost (VC), tezontle (TZ), and pine bark (PB) in the following percentage proportions (v/v): T1: 00VC-20TZ-80PB; T2: 10VC-20TZ-70PB; T3: 20VC-20TZ-60PB; T4: 30VC-20TZ-50PB, plus two reference controls identified as T5: peatmoss (100%; PM) and T6: tree branch (TB) on growth and nitrogen concentration of Tillandsia flavobracteata and T. limbata. Tillandsia flavobracteata displayed the greatest height in T6 and T4, while the greatest height for T. limbata was obtained in T3. In T. flavobracteata the greatest number of leaves was obtained in T1, whereas in T. limbata no significant differences were found. Nitrogen was higher in T. limbata, especially when grown in T1 and T6. We were able to demonstrate that both Tillandsia species can grow and produce healthy plants under our experimental conditions, while the tested substrates differentially affected growth and nitrogen concentration in each species. [ABSTRACT FROM AUTHOR]

Published
2018
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