Artículos Científicos UNJ

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Estabilidad del nivel del agua en un tanque con variaciones generadas por la demanda del servicio mediante modelos matemáticos
(Revista Científica Pakamuros, 2023-09-13) Arce Fernández,Nilthon
El objetivo de la investigación fue mantener estable el nivel del agua en un tanque con variaciones generadas por la demanda del servicio. Se emplearon dos modelos matemáticos que permitieron estudiar la estabilidad, el modelo no lineal representado por una ecuación diferencial y el modelo lineal por una función de transferencia. Se utilizó el software Matlab/Simulink mediante un método numérico de Runge-Kutta para modelar y simular el proceso. Con las condiciones iniciales del 90 % en la apertura de la válvula de entrada y del 50 % en la apertura de la válvula de salida, la solución de ambos modelos alcanzó un nivel estacionario de h=1,8m. Debido a la demanda del servicio, la válvula de entrada se reajustó en +5 %, alcanzando la solución del sistema un nivel estacionario de h=2,005 m para el modelo no lineal y h=1,999 m para el modelo lineal. Finalmente, la válvula de salida se reajustó en +3 %, alcanzando la solución del sistema un nivel estacionario de h=1.785 m para el modelo no lineal y h=1.784m para el modelo lineal. Los modelos matemáticos empleados, permitieron estimar en menor tiempo con resultados esperados el nivel del agua, logrando así identificar la estabilidad del sistema.
Minimización de la penalidad generada por los retrasos en la entrega de proyectos mediante un modelo de programación lineal entera
(Revista Científica Pakamuros, 2023-09-17) Arce Fernández,Nilthon
La presente investigación tuvo por objetivo minimizar la penalidad total generada por el retraso en la entrega de proyectos operados por una máquina (retroexcavadora). Se empleó el método doble simplex de paso largo con el software GNU Octave (versión 6.2.0). Para estimar la fecha y el orden de entrega de los proyectos antes de la ejecución, se implementó un plan de trabajo para la máquina. La empresa Consultores & Ejecutores Jhothiza S.R.L. verificó los plazos de entrega ejecutando el modelo y concluyendo que la penalidad óptima fue de S/. 8100.
Posicionamiento de una universidad privada en la provincia de Jaén-Perú, caso del año 2018
(Revista Científica Pakamuros, 2024-09-30) Arce Fernández,Nilthon
El término "posicionamiento" se ha convertido en una de las principales preocupaciones de las universidades; un buen posicionamiento influye en la preferencia, el valor y la lealtad de los solicitantes hacia la institución. La presente investigación estudió el posicionamiento de una universidad privada en la provincia de Jaén-Perú, identificando los elementos necesarios para visualizar el panorama adecuado hacia el cual debe dirigirse la institución. Se obtuvo una muestra representativa de 341 alumnos de quinto grado de secundaria y 340 padres de familia. La mayoría de los encuestados percibieron la calidad de la enseñanza como regular, por lo que se debió valorar la importancia de mejorar la calidad de la educación en todos los programas de estudio ofertados, considerando siempre el costo de la educación de acuerdo con el mercado. El estudio demuestra carencias en el posicionamiento de la UDCH - Sede Jaén durante su etapa operativa, que requerían atención inmediata para proyectar la marca y mejorar su posicionamiento en el mercado. Esta investigación es de importancia social ya que servirá de base para estudiar el posicionamiento de las universidades privadas y públicas, mejorando así la calidad de la educación superior en América Latina.
Optimization Model that Minimizes the Penalty Caused by Delayed Delivery of Construction Projects
(International Journal of Professional Business Review, 2023-07-20) Arce Fernández,Nilthon
Purpose: This work aims to minimize the penalty generated by delays in delivering construction projects operated by a single machine. Theoretical framework: The fundamental issues to develop this work are optimization and its application to delays in construction projects operated in their initial stage by a single machine. Design/Methodology/Approach: We presented a construction case study, developed an optimization model, implemented a computational optimization tool and obtained the optimal sequence to perform the tasks. Findings: The numerical results demonstrated the model’s usefulness in minimizing the penalty generated by delays in the delivery of projects. Research, practical & social implications: The benefit of this study is to help managers or decision-makers schedule their construction projects with limited resources and deadlines per activity to minimize penalty costs of delay. Originality/Value: Considering that the construction sector generates the largest labor force in Peru, the study has an important social value by providing a tool to improve operations and incentivize construction companies to continue operating. In addition, it provides a substantial basis for future work by applying optimization in a specific area of civil engineering. To our knowledge, no researcher or company in Peru has yet addressed this study.
Sistema Experto para Orientar a los Usuarios del Corredor Turístico de las Provincias de Jaén, San Ignacio y Utcubamba en Cajamarca, Perú
(International Journal of Professional Business Review, 2022-08-29) Arce Fernández,Nilthon
Purpose: Develop a rule-based expert system to guide the users of the tourist corridor of the provinces of Jaén, San Ignacio and Utcubamba (Peru). Theoretical framework: Hussein and Aqel (2015), developed a rule-based expert system in Jordan to choose the best tour package based on time, budget, and preferences. In Peru, Ramos and Valdivia (2017), proposed an expert system to promote tourism in the Lambayeque region. Methodology: To develop the system, the methodology of Nicolás Kemper was used. Tourism experts from the provinces participated in the development of the knowledge base. The evaluation was carried out with an expert different from those who prepared the aforementioned base. Findings: In the evaluation, the expert system and the human expert agreed on the recommendation of tourist attractions by 80%. Concluding that this system helps tourists in making decisions about which places to visit in the tourist corridor. Contributions: The system helps improve the dissemination of local tourist information. To develop the knowledge base, tourism resources were systematized. New variables can be incorporated into the knowledge base in order to obtain more personalized tourist recommendations. Originality/value: This research is innovative because there is no expert system to guide tourists who want to travel to these places; it has social relevance as it helps to boost the local economy.
Fuzzy Optimization Model for Decision-Making in Single Machine Construction Project Planning
(Mathematics, 2024-04-04) Arce Fernández,Nilthon
Scheduling for a construction project with a limited number of machines is a critical and well-studied problem. Most studies assume that task processing times are exact; in practice, delays frequently occur, rendering the initial work plan invalid. Therefore, adaptability is crucial to the success of a project. This work introduces a fuzzy optimization model for the planning of construction projects executed simultaneously and having only one backhoe. The model assumes imprecise task processing times, represented by triangular fuzzy sets, that accept delays up to a permitted degree of tolerance. The model solution obtains a fuzzy work plan. This is a robust plan that supports incidents (delays). A method to apply the model was created. The fuzzy model can help construction companies reduce delays in the delivery of their projects and avoid excessive penalties. The model was implemented in the CPLEX solver, which can quickly obtain an optimal solution for small and medium instances. For large instances, the model must be solved with metaheuristics. This scientific contribution is important for future work since it consists of the application of fuzzy optimization in a specific area of civil engineering.
Assembly Algorithms for Seismic Vulnerability Estimation in Confined Masonry Dwellings
(IIETA, 2024-06-24) Arce Fernández,Nilthon
In Peru, confined masonry houses are self-built, which makes it crucial to determine their seismic vulnerability. The objective of the research was to estimate the seismic vulnerability of confined masonry dwellings in the Pueblo Libre-Jaén sector using assembly algorithms. A database was constructed with data obtained from the National Institute of Civil Defense (INDECI), scientific articles, and theses. Subsequently, the data set was divided into a training set (80%) and a validation set (20%), employing the stacking method with five combinations CB_1, CB_2, CB_3, CB_4, and CB_5. The basic algorithms Gradient-Boosting, Random-Forest, Extra-Tree, and Decision-Tree were utilized as the base algorithms, with the final estimator being the Random Forest Meta-Learner. The models were trained and validated in Python, achieving accuracies of 94.95, 95.48, 95.39, and 95.66 for the base models and 95.62, 95.23, 95.76, 95.90, and 94.80% for the ensemble models. The most accurate models were the simple Gradient Boosting (95.66%) and the assembled models CB_3 (95.76%) and CB_4 (95.90%). The CB_4 model, which is composed of the Decision Tree and Gradient Boosting algorithms, was applied to the Pueblo Libre sector and yielded a reliability estimate of greater than 95% for the seismic vulnerability of confined masonry. This estimate was classified as high (1.48%), moderate (32.85%), and low (65.67%). It is anticipated that the model implemented will enable engineers and authorities to implement mitigation measures to reinforce housing in the event of a seismic event.
Electric Motor Simulator for Didactic Support by Means of an Electromechanical Mathematical Model
(IIETA, 2024-10-31) Arce Fernández,Nilthon
El objetivo de esta investigación es desarrollar un simulador de motor eléctrico basado en un modelo matemático electromecánico, que pueda utilizarse como herramienta didáctica para la enseñanza de cursos en laboratorios de ingeniería mecánica, eléctrica y electromecánica. Se empleó un método analítico para estudiar los principios y elementos de todas las partes de un motor de CC y una técnica experimental para la recopilación de datos; se empleó el lenguaje de programación Python para realizar el análisis de datos. En la validación del modelo, se encontró una correlación de 0,775 para la corriente; es decir, la fuerza de asociación es alta, y una correlación de 0,94 para la velocidad, lo que explica una fuerza de asociación muy alta. Además, el error cuadrático medio en la corriente es de 0,002, mientras que el error cuadrático medio en la velocidad es de 1,189. Los resultados numéricos ilustran la robustez y estabilidad del modelo matemático. La investigación tiene contribuciones tanto académicas como sociales, y sirve de base para futuras investigaciones relacionadas con el modelado matemático en el campo de la ingeniería mecánica, eléctrica, electromecánica y de control. En futuras investigaciones, el objetivo es modelar varios tipos de motores y posteriormente desarrollar un multisimulador de motores eléctricos con fines educativos y económicos
Intelligent Automated Monitoring and Curing System for Cracks in Concrete Elements Using Integrated Sensors and Embedded Controllers
(Technologies, 2025-07-02) Arce Fernández,Nilthon
This study addresses the formation, detection, and repair of cracks in concrete elements exposed to temperatures above 25 ◦C, where accelerated evaporation compromises their structural strength. An automated intelligent curing system with embedded sensors (DS18B20, HD-38) and Arduino controllers was developed and applied to solid slabs, columns, and concrete test specimens (1:2:3.5 mix ratio). The electronic design was simulated in Proteus and validated experimentally under tropical conditions. Data with normal distribution (p > 0.05) showed a significant correlation between internal and ambient temperature (r = 0.587; p = 0.001) and a low correlation in humidity (r = 0.143; p = 0.468), indicating hygrometric independence. The system healed cracks of 0.01 mm observed two hours after pouring the mixture, associated with an evaporation rate of 1.097 mL/s in 4 m2 . For 28 days, automated irrigation cycles were applied every 30 to 60 min, with a total of 1680 L, achieving a 20% reduction in water consumption compared to traditional methods. The system maintained stable thermal conditions in the concrete despite ambient temperatures of up to 33.85 ◦C. A critical evaporation range was identified between 11:00 and 16:00 (UTC-5). The results demonstrate the effectiveness of the embedded system in optimizing curing, water efficiency, and concrete durability
Fish Burgers Fortified with Microencapsulated Sacha Inchi Oil: Effects on Technological and Sensory Properties
(Foods, 2024-03-25) Rios Mera,Juan Dario
The long-chain omega-3 fatty acids alpha linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) have proven health benefits, but it is not common to find them together in a processed food product. This could lead to healthier and more functional food products, which may have positive implications for consumer health and well-being. This work aimed to fortify a model burger manufactured with fillets of an Amazonian fish (boquichico, Prochilodus nigricans) by adding microencapsulated sacha inchi oil (Plukenetia volubilis, rich in ALA) (MSIO) produced by spray-drying. MSIO was incorporated into the burgers at different levels (0, 3, 4, 5, and 6%). The burgers were characterized by their proximal composition, cooking losses, texture profile, lipid oxidation, sensory profile, overall liking, and fatty acid profile. The results showed that adding MSIO up to concentrations of 5% or 6% increased the instrumental hardness, chewiness, and lipid oxidation in the burgers. However, fortifying the burgers with 3% MSIO was possible without affecting the burgers’ sensory properties and overall liking. Regarding the fatty acid profile, the burgers with 3% MSIO had a higher content of polyunsaturated fatty acids, with the ALA, EPA, and DHA types of fatty acids. Therefore, we recommend using this fortification concentration, but future studies should be carried out to improve the oxidative stability of MSIO and the burgers.
Exploring Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Fat Replacers in Burgers: A Multivariate Study on Physicochemical and Sensory Traits
(Foods, 2024-05-22) Rios Mera,Juan Dario
Meat products are known for their lipid profile rich in saturated fats and cholesterol, and also for the formation of oxidation compounds; therefore, a reduction in animal fat may result in a product less harmful to health. Pijuayo is an Amazon fruit known for its nutritional properties, such as its fiber and lipid content. For these reasons, it is an attractive fruit to replace animal fat in meat products. The present work used pijuayo pulp and peel flours to partially replace animal fat in beef-based burgers at 25% and 50% levels, considering sensory and physicochemical outcomes evaluated by Principal Component Analysis (PCA), Correspondence Analysis (CA) and Multiple Factor Analysis (MFA). Pijuayo flour affected the physicochemical characteristics evaluated by PCA, where the samples with greater fat replacement were characterized by a high carbohydrate content and instrumental yellowness. The minimal fat replacement did not abruptly affect the PCA’s instrumental texture and color, proximal composition, yield properties, and lipid oxidation. The overall liking was greater in the 25% fat reduction treatments, even greater than the control, in which positive sensory attributes for liking were highlighted for those treatments. A small segment of consumers (11% of total consumers) preferred the treatment with greater replacement of fat with pijuayo peel flour, which these consumers tended to characterize as seasoned. However, this treatment had the lowest liking. The MFA showed that the sensory characteristics tender and tasty were strongly correlated with overall liking and were highlighted in the samples of 25% fat reduction, suggesting that the pijuayo improves the tenderness and flavor of reduced-fat burgers. Other inclusion levels between 25% and 50% of fat replacement could be explored, and optimization studies are needed. In addition, the sensory characteristics and flavor-enhancing compounds of the fruit, as well as the nutritional aspects of the inclusion of pijuayo, should be studied, such as the fatty acid profile. These characteristics will be informative to explore pijuayo as a fat replacer at a pilot scale and industrial scale.
Amazon Fruits as Healthy Ingredients in Muscle Food Products: A Review
(Foods, 2024-07-01) Rios Mera,Juan Dario
When looking for new ingredients to process red meat, poultry, and fish products, it is essential to consider using vegetable resources that can replace traditional ingredients such as animal fat and synthetic antioxidants that may harm health. The Amazon, home to hundreds of edible fruit species, can be a viable alternative for new ingredients in processing muscle food products. These fruits have gained interest for their use as natural antioxidants, fat replacers, colorants, and extenders. Some of the fruits that have been tested include açai, guarana, annatto, cocoa bean shell, sacha inchi oil, and peach palm. Studies have shown that these fruits can be used as dehydrated products or as liquid or powder extracts in doses between 250 and 500 mg/kg as antioxidants. Fat replacers can be added directly as flour or used to prepare emulsion gels, reducing up to 50% of animal fat without any detrimental effects. However, oxidation problems of the gels suggest that further investigation is needed by incorporating adequate antioxidant levels. In low doses, Amazon fruit byproducts such as colorants and extenders have been shown to have positive technological and sensory effects on muscle food products. While evidence suggests that these fruits have beneficial health effects, their in vitro and in vivo nutritional effects should be evaluated in muscle food products containing these fruits. This evaluation needs to be intended to identify safe doses, delay the formation of key oxidation compounds that directly affect health, and investigate other factors related to health.
Effect of salt reduction, mixture of salt with animal fat, and salt particle sizes on instrumental texture, yield properties and sensory characteristics of burgers
(Springer Nature Link, 2024-10-01) Rios Mera,Juan Dario
This study aimed to investigate the impact of reduction of salt content (from 1.5 to 0.75%), the technique of mixing half of the salt content with animal fat, and the salt particle size on the instrumental texture, cooking losses, diameter reduction, overall liking, and sensory characteristics of burgers. The results showed that regardless of the types of micronized salt (MS < 250 µm) incorporation (directly into the meat or the mixture of half of the MS with the meat and the other half with the fat), salt reduction decreased the salty perception and the instrumental hardness and chewiness. Thus, the mixture of MS with fat does not present sensory improvements nor overcome the texture effects of salt reduction. In a second experiment, the effect of different particle sizes (from <177 µm to 1 mm) was evaluated, where it was observed that salt with particle size <177 µm decreased the burgers’ hardness, cooking losses, and diameter reduction. The salt particle sizes did not cause sensory changes in the burgers, and in both experiments, the overall liking was greater than 7 points on the 9-point hedonic scale. Salt < 177 µm could be a good option for reducing salt in burgers and possibly in other meat products.
Nutritional value and acceptability of heme iron microparticles-fortified bread
(CyTA - Journal of Food, 2025-05-20) Rios Mera,Juan Dario
Iron deficiency anemia is a significant global health challenge, prompting the exploration of novel iron fortification strategies. This study investigated pectin microparticles coated with bovine blood as a heme iron source to fortify bread. Four treatments were prepared: control, ferrous fumarate fortified, and bread with 15% and 25% microparticles. The physicochemical characteristics (including iron content and peroxide values), microbial counts, and overall acceptability were analyzed. Results showed that adding microparticles significantly increased the iron content of the bread (7.77 ± 0.05 mg/100 g). Peroxide values remained below 3.43 meq O2/kg extracted fat, and mold counts were within acceptable limits (<10 CFU/g) for all treatments. A 7-point hedonic scale acceptability test in school-aged children (8–12 years) revealed no significant differences among treatments. Therefore, incorporating microparticles containing bovine blood-derived iron in bread offers a promising solution for producing iron-enriched food, providing a potential strategy for improving the health of school-age children.
Reasons Behind (Un)Healthy Eating Among School-Age Children in Southern Peru
(Foods, 2025-06-20) Rios Mera,Juan Dario
In recent decades, rates of childhood overweight and obesity have increased worldwide, surpassing those of adults. Understanding the factors influencing children’s food choices is essential to promote healthy eating habits. This study examined why school-aged children make healthy and unhealthy food choices and how parents’ eating habits influence their children’s choices. Children’s ability to rank 25 food pictures according to their healthfulness was assessed using a free sorting task (FST), while parents made a free list of healthy and unhealthy foods, and the cognitive salience index (CSI) was calculated. Children were grouped into two groups based on their responses: one mainly from Moquegua and the other from Puno. In general, children from Moquegua demonstrated a greater ability to identify healthy foods than those from Puno. The CSI provided information on healthy and unhealthy foods in each region. These findings underline the potential of selecting palatable and healthy foods to improve children’s diets in the short term and contribute to the development of healthier products in the food industry. In addition, studies in other regions of Peru are recommended to understand children’s perceptions better.
The Consumer Is Always Right: Research Needs on Sensory Perception of Mushroom-Enriched Meat Products
(Agriculture, 2025-05-14) Rios Mera,Juan Dario
Currently, consumers demand healthier and more sustainable foods, but it must be considered that sensory characteristics directly drive acceptability and preference. The objective of this review was to analyze the functions of mushrooms and the sensory terminology used for the sensory characterization of mushrooms and mushroom-enriched meat products. Efforts have been made to reduce animal fat, salt, synthetic additives, and meat, in which mushrooms stand out because they can replace these components. Various species have been explored, mostly with positive effects on physicochemical, nutritional, technological, and sensory characteristics. However, in the sensory aspect, the results are limited to the measurement of acceptability using a hedonic scale. Studies of the sensory properties of mushrooms relate terms beyond umami. For instance, terms such as fermented, yeasty, musty, earthy, crunchy, hard, sweet, mushroom, nutty, moist, and salty, among others, have been associated with various mushroom species. This terminology needs to be explored in mushroom-enriched meat products. However, little has been explored regarding consumer opinions for the generation of sensory terms to characterize mushrooms or mushroom-enriched meat products, which may be relevant for the purposes of reformulating healthier and more sustainable meat products. In this sense, future studies should explore diverse mushroom species, the amount and form of use, processing conditions, and functions. Therefore, better decisions can be made about which species to use, considering factors that allow for maximizing the benefits of mushrooms. This purpose can be achieved if the background of consumers who evaluate the products through their opinions is explored, which is a direct response to the industrial scaling of mushrooms as new ingredients in meat products.
An Overview of 20 Years of Pisco Spirit Research: Trends and Gaps Revealed by a Systematic Review
(Beverages, 2025-05-26) Rios Mera,Juan Dario
Pisco is an emblematic spirit in Peru and Chile, made from fermented grapes, gaining growing scientific interest over the last two decades. This study aimed to map 20 years of research on Pisco through a systematic bibliometric review. A search was conducted in the Scopus database covering the period from 2004 to 2024, applying the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) methodology for the transparent selection of scientific articles. The search strategy considered titles, abstracts, and keywords, using the terms “Pisco” and “schnapps”, excluding unrelated fields such as geology (basin, seismic, fossil). The initial search yielded 360 records. After removing non-original articles (books, book chapters, conference papers, and reviews), 101 articles remained. A further screening excluded irrelevant studies (e.g., those referring to the city of Pisco rather than the beverage), resulting in 78 articles included for final analysis. It was observed that 19% of the studies focus on the history, culture, and appellation of origin; 14% on environmental sustainability; 10% on innovation and quality; and 9% on the bioactive properties of by-products. Other areas include extraction technologies (9%), distillation process modeling (8%), and marketing and economics (8%), among others. Recent trends are related to clean production practices. Thus, Pisco by-products and their components can be exploited by applying technologies such as supercritical fluids, drying, and biofilms, while, for waste management, the processes of composting, solar photo-Fenton, and ozonation can be applied. Moreover, it is important to highlight that the valorization of Pisco by-products opens opportunities for translation into the market, particularly in developing cosmetics, nutritional supplements, and bio-packaging materials, contributing to sustainability and innovation in new industries. However, a more holistic view is still needed in Pisco research. These findings suggest that future research should prioritize the integration of consumer-based sensory evaluations and sustainable production innovations to optimize Pisco’s quality, enhance market acceptance, and promote environmentally responsible industry practices
Emerging Technologies for Extracting Antioxidant Compounds from Edible and Medicinal Mushrooms: An Efficient and Sustainable Approach
(Compounds, 2025-07-27) Rios Mera,Juan Dario
Edible mushrooms are well-known for their culinary and nutritional values. Additionally, they serve as a natural source of polyphenols, a group of bioactive compounds that significantly treat diseases associated with oxidative stress. The polyphenolic profile of mushrooms mainly consists of phenolic acids and flavonoids, whose chemical properties have attracted the attention of both the food and pharmaceutical industries. Consequently, methods for extracting polyphenols from mushrooms encompass conventional techniques (maceration and Soxhlet extraction) as well as innovative or green methods (ultrasound-assisted extraction, microwave-assisted extraction, pressurized liquid extraction, supercritical fluid extraction, enzyme-assisted extraction, and pulsed electric field extraction). Nonetheless, extraction with pressurized liquids and supercritical fluids is considered the most suitable method, as they function in a gentle and selective manner, preserving the integrity of the phenolic compounds. The use of mushroom-derived phenolic compounds in food and pharmaceutical formulations continues to face challenges concerning the safety of these extracts, as they might contain unwanted substances. Future applications should incorporate purification systems to yield highly pure extracts, thereby creating safe polyphenol carriers (for food and pharmaceutical products) for consumers.
Effect of arbuscular mycorrhizae on the growth of cinchona officinalis L. (rubiaceae) in nursery
(Universidad Nacional de Jaén, 2024-04-27) Fernandez Zarate,Franklin Hitler; Huaccha Castillo,Annick Estefany; Quiñones Huatangari,Lenin; Vaca Marquina,Segundo Primitivo; Sanchez Santillan,Tito; Guelac Santillan,Marly; Seminario Cunya,Alejandro
Cinchona officinalis, commonly called cascarilla or quina, has medicinal value; and rea Peru’s national coat of arms representing its plant wealth (flora), however, it is threatened by anthropogenic activities. This study aimed to determine the effect of the rea ctorea cto Myco Grow® on the growth of C. officinalis in nursery. A randomized design was used with two treatments, one with Myco Grow® application (WM) and the other without incorporating this rea cto rea cto (NM). Each treatment had three replicates consisting of 30 plants each. Monthly evaluations were performed, during which the number of dead plants, plant height, and plant diameter were recorded. Additionally, at the end of the study, the anhydrous weight of leaves, stems, and roots; leaf rea; mycorrhizal frequency; mycorrhizal colonization index; and the length of extra-radicular mycelia were determined. The WM treatment achieved 36.6% lower mortality, 38.01% greater height, and 48.52% greater diameter re the NM treatment. Additionally, inoculation with arbuscular mycorrhizae (AM) improved the anhydrous weights of the leaves, stems, roots, and leaf rea by 84.31%, 84.28%, 70.85%, and 76.91%, respectively. Regarding the three fungal variables analyzed for the WM treatment; mycorrhizal frequency was 87%, AM application led to a mycorrhizal intensity of 7.7% and an extra-radicular mycelium length of 90.3 cm. This study confirmed that AM positively influences the growth of C. officinalis in the nursery and can be used to sustainably produce this species on a large scale.
Effect of synthetic fertilization 1rea on the diameter increase, height and mortality of Cinchona officinalis L. (Rubiaceae)
(Universidad Nacional de Jaén, 2024-04-18) Fernandez Zarate,Franklin Hitler; Huaccha Castillo,Annick Estefany; Quiñones Huatangari,Lenin; Vaca Marquina,Segundo Primitivo; Goñas Goñas,Malluri; Milla Pino,Manuel Emilio; Seminario Cunya,Alejandro
Cinchona officinalis, is a South American tree species, commonly used for medicine, and is currently threatened by agricultural 1rea1cto1 and cattle ranching. The objective was to determine the effect of chemical fertilization on the nursery growth to increase growth potential and survival of C. officinalis. A completely randomized design with six treatments and three replicates was used; 20 C. officinalis plants were used per replicate. Two months after transplanting the C. officinalis seedlings to the polyethylene bags, inorganic fertilizer (YaraMila® HYDRAN) was applied. Monthly evaluations were carried out and the number of dead plants, plant height, diameter and number of leaves were recorded. The highest mortality rate was recorded when fertilizer was applied (73%) while in the non-fertilized treatment mortality reached 36%. Regarding the increase in height, diameter and number of leaves in all cases, the best results were obtained in the fertilized treatments, exceeding by 85, 70 and 17% (respectively) those obtained in the treatment to which fertilization was not applied. This study shows the effects that the application of fertilizers to C. officinalis plants at the nursery level can have on growth and mortality variables, the results suggest the use of this 2rea2cto for a sustainable and large-scale production of this species taking into consideration the appropriate 2rea2c

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