Scientia Agropecuaria

Zonificación agrícola de riesgos climáticos para el cultivo de quinua (Chenopodium quinoa Willd) en el Altiplano Peruano

Wilfredo Julián Yzarra-Tito — 2025-10-05

El objetivo de este estudio fue realizar la zonificación agrícola del riesgo climático para el cultivo de quinua. Se utilizaron datos de 38 estaciones meteorológicas del Servicio Nacional de Meteorología e Hidrología en Puno. La zonificación se basó en el desarrollo del balance hídrico, usando el índice de satisfacción de las necesidades hídricas (ISNA), para dos niveles de capacidad hídrica disponible de los suelos (115 mm/m y 145 mm/m). Posteriormente, se realizó el análisis espacial de la relación entre ETr/ETm obtenido mediante el modelo SARRAZON para cada fase fenológica del cultivo, a través de un análisis de frecuencia de ocurrencia de los valores de ISNA. Estos datos fueron procesados en ArcGIS10,0, con el uso del método de interpolación kriging ordinario. Una vez generados los mapas, se recortaron a las zonas de producción de quinua en la región y se clasificaron de acuerdo con los siguientes rangos: para la Fase I (emergencia): riesgo bajo (ISNA ≥ 0,65); riesgo medio (0,55 < ISNA < 0,65) y riesgo alto (ISNA ≤ 0,55); y para la fase III (floración y llenado de grano): riesgo bajo (ISNA ≥ 0,55); riesgo medio (0,45 < ISNA < 0,55) y riesgo alto (ISNA ≤ 0,45). Setiembre se identificó con mayor exposición al riesgo climático; octubre presenta una opción intermedia; y noviembre es el mes más seguro, con predominancia de riesgo bajo; sin embargo, la siembra tardía puede exponer al cultivo a déficits hídricos críticos durante las fases finales del cultivo de quinua.

Polyphenols and theobromine in cacao (Theobroma cacao): Compositional changes across variety, growing region, fermentation, drying and roasting

Joel Tigrero-Vaca — 2025-10-05

In recent years, cacao and its derivatives have gained significant attention due to their potential health benefits. The primary bioactive compounds in cacao are polyphenols and methylxanthines, predominantly represented by theobromine. Their concentrations vary widely, influenced by cacao variety, growth region, and postharvest processing. Fermentation typically leads to a marked decrease in polyphenols and theobromine, with further reductions during drying and roasting. This review aims to consolidate current knowledge on how these factors affect compound levels, providing insights crucial for optimizing practices to enhance the health benefits and quality of cacao products. Literature consistently shows that cacao properties are shaped by genetics, environmental conditions, and processing stages. Moreover, the unique polyphenol and theobromine profiles can serve as distinctive fingerprints to differentiate cacao origins. Understanding these dynamics is essential for improving both nutritional value and industrial applications.

Nutrients and foods associated with people's emotional state: Scientific advances and future perspectives

Teófilo Espinoza-Tellez — 2025-10-05

This review is scientific research that seeks to explore the relationship between the consumption of certain foods and the emotional state, determining the effects that these foods produce when consumed by individuals. The intake of specific foods containing certain functional properties may help enhance our emotional health. There are particular nutrients present in certain foods that play an important role in overall health, especially in brain function. The objective of this review study was to highlight double-blind studies in humans that demonstrate the effectiveness of nutrients present in foods that interact with neurotransmitters (melatonin, endorphins, serotonin, dopamine, and oxytocin), which affect people's mood and well-being. For this study, specialized journals and scientific articles published in the last five years were selected. The results show that there is a wide variety of foods that contribute to people's well-being when consumed, and that this is not exclusive to a particular group of foods. Thus, meat products, dairy products, fruits, vegetables, and seafood, among others, contain nutrients with functional properties associated with people's emotional state. Finally, future studies should incorporate other variables such as ethnic groups, race, age, and body type, which may affect the results obtained.