Comunicaciones y ponencias de congresos DABA - ABES Biltzarretako komunikazioak eta txostenak

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Browsing Comunicaciones y ponencias de congresos DABA - ABES Biltzarretako komunikazioak eta txostenak by Department/Institute "Agronomia, Bioteknologia eta Elikadura"

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    PublicationOpen Access
    Assessing the causes of the low productivity of cider apple orchards in the Spanish region of Gipuzkoa
    (ISHS, 2022) Miranda Jiménez, Carlos; Crespo Martínez, Sara; Oneka Mugica, Oihane; Laquidain Imirizaldu, María Jesús; Urrestarazu Vidart, Jorge; Santesteban García, Gonzaga; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
    Apple cider-making has a long tradition in many northern Spanish regions, such as Gipuzkoa in the Basque Country. The production in this region is largely based on traditional local cider cultivars for which very little information is available on their pollination requirements, resulting in a generalized low productivity of the orchards. In this work the self-(in)compatibility, S-alleles and pollen quality have been studied for the main cider varieties grown in Gipuzkoa, which represent a wide genetic diversity. The S-RNase genotype of 25 cultivars is firstly reported here, which allows allocating the cultivars in their corresponding incompatibility group. All the S-alleles have been previously described, being S26, S3 and S5 the most frequently found. Regarding pollen quality triploid cultivars, as expected, showed lower viability (<70%) and germination rates (<20%). Whereas most diploid cultivars showed good pollen viability (>80%) and germination (>30%) rates, it is noteworthy the low performance of ‘Urtebete’, very similar to that of triploids. Self-compatibility tests both in vitro and in situ showed low rates of fruit set and, together with an upper position of the stigmas related to stamens, reveal a low degree of self-compatibility for most cultivars. Surprisingly, two cultivars called ‘Moko’ and ‘Txalaka’, showed certain selfcompatibility with around 7% fruit set. All in all, the results will enable to improve traditional varieties orchard design as well as the profitability of apple cider farms in the region.
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    PublicationOpen Access
    Assessment of flesh browning diversity in apple germplasm collections phenotyped by image analysis
    (ISHS, 2023) Miranda Jiménez, Carlos; Irisarri, P.; Arellano Zapatero, Julia; Bielsa, F. J.; Valencia Leoz, Ana; Urrestarazu Vidart, Jorge; Pina, Ana; Santesteban García, Gonzaga; Castel, L.; Errea, Pilar; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute for Multidisciplinary Research in Applied Biology - IMAB
    Enzymatic flesh browning (EB) is one of the major problems affecting the quality and limiting the shelf life of minimally processed fruit. Traditionally, EB has been measured objectively using colourimeters. However, colourimeters are not suitable for phenotyping large quantities of fruit samples as they measure just one small area of a sample at a time, which hampers the acquisition of representative measurements and renders them time-consuming and costly. Previous research has shown that image analysis of digital photographs could be a viable alternative to obtain colour information of the entire surface of samples for large scale phenotyping, but to date there are no references for its practical application. The aim of this work was to assess the diversity in EB in a large set of cultivars phenotyped using digital photographs and a high-throughput analytical system based on image analysis developed by our team. A set of 143 cultivars from 104 genotypes, including modern references (16 cultivars) and traditional Spanish cultivars from UPNA (67 cultivars) and CITA (60 cultivars) germplasm collections was analysed in 2020 and 2021. The traditional cultivars were part of the core collection, which optimizes the representativeness of the genetic variation of apples preserved in Spanish collections. EB was evaluated in 10 fruits per cultivar and photographed at regular intervals from just after cutting to one hour later. A wide range of EB intensities was observed, with up to 20-fold differences between cultivars, which could be classified into five levels using two indices. The time at which EB was evaluated (30 or 60 min after slicing) had little influence on the classification. Traditional cultivars with low or very low EB were found to be comparable to those of references with less EB. The results show the potential of traditional germplasm to diversify the varietal offer and introduce new traits in apple breeding.
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    PublicationOpen Access
    Pressure shift freezing: congelación por cambio de fase
    (Universidad Miguel Hernández, 2024) Angós Iturgaiz, Ignacio; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
    Sesión Plenaria 3: La congelación es uno de los métodos más antiguos y ampliamente utilizados en la conservación de alimentos. El crecimiento de la demanda de productos generados por la industria congeladora ha estimulado la necesidad de buscar nuevas tecnologías que incrementen su eficiencia, rebajen los costes y, por el lado del consumidor, mejoren la calidad de los alimentos y optimicen su vida útil. Todos estos aspectos hay que enmarcarlos dentro de un contexto en el que los esfuerzos de adaptación a condiciones climáticas cada vez más extremas e imprevisibles, van a ir de la mano con las iniciativas orientadas a la minimización del impacto ambiental que supone la producción de alimentos para una población mundial en crecimiento exponencial. En esta ponencia en primer lugar se dará una visión general del uso de las altas presiones en el ámbito agroalimentario, pasando a continuación a explicar los fundamentos de los procesos de congelación mediados o asistidos por el uso de altas presiones hidrostáticas, una tecnología emergente dentro del campo de la conservación de alimentos por congelación. Se ofrecerá una visión actual del estado del arte sobre esta tecnología, comprendiendo tanto los aspectos tecnológicos y de ingeniería, como los relacionados con la calidad de los productos alimentarios procesados con ella y las perspectivas de futuro que pueden extraerse, a la luz de los últimos avances científicos y técnicos.