hypertrophy in response to larval feeding ( Dreger-Juaffret and Shorthouse, 1992 ). A layer of nutritive tissue forms adjacent to the larval chamber and vascular tissue within the gall joins that of the host organ. During the maturation stage, the last larval
). The popularity of this evergreen tree is also increasing in Barbados, where it is used in landscaping and fruits are used in several Barbadian dishes. The fruits of Jamaican ackee are a good source of purified oil and have a high nutritive value and
extended land requirements. Our goal is to estimate the genetic determination of nutritive traits in avocado as a prelude to the implementation of a program of marker-assisted selection (MAS). In this article we present data on the heritability of three
layers: phellem, phelloderm, and phellogen (cork cambium). The phellogen is a lateral meristem that is responsible for secondary growth, producing the phelloderm (living parenchyma cells) toward the inside of the root and the phellem (cells that die to
layers in the shell. Kernel breakage at cracking has been low with 86.2% of whole kernels. Fig. 2. Nut and kernel of ‘Mardía’. The chemical composition of the kernels has been determined to establish their best use opportunities. The
’ kernel is very similar to that of ‘Desmayo Largueta’, although not the nut ( Fig. 3 ). Industrial cracking has been carried out by the Cooperative “Frutos Secos Alcañiz” and has shown very good results without the presence of a double layer in the shell
acclimatization in flooded perlite in plastic trays ( Tromble, 2011 ). Most flotation hydroponics systems are made of long, rectangular cemented or wooden tanks and lined with waterproof material, which contain the nutritive solution. On the surface of the
of different casing layers used in mushroom cultivation. Materials and Methods Mushroom cultivation and experimental design. The experiment was carried out in the Centro de Investigación, Experimentación y Servicios del Champiñón
results, despite the presence of double layers in the shell. The chemical composition of the kernels has been determined to establish their best utilization opportunities. The content in protein is low and that of oil is medium, similar to that of ‘Marcona
peppers.” Colored sweet peppers are recognized for their visual appeal, sweet flavor, antioxidant activities, nutritive carotenoids, and anti-inflammatory compounds ( Park et al., 2012 ; Sancho et al., 2002 ; Sun et al., 2007 ). We have initiated a