Genetic control of self-incompatibility in Anagallis monelli (Primulaceae: Myrsinaceae).

The genetic control of self-incompatibility (SI) was studied in the Mediterranean short-lived perennial species Anagallis monelli (Primulaceae: Myrsinaceae). Arrays of siblings, including families derived from reciprocal crosses, were cross-pollinated in full diallels, and compatibility groups were assesssed from a census of fruit-set. Two, three and four intercompatible and intraincompatible groups were found. These crossing relationships fit the model for gametophytic SI controlled by a single polymorphic gene locus in families derived from parents with one or no S alleles in common (two vs. four compatibility groups), whilst one genotype was presumed to be missing in the small families that showed only three compatibility groups.

[Chemical composition of food products derived from wheat and corn produced in Costa Rica]. / Composición química de productos alimenticios derivados de trigo y maíz elaborados en Costa Rica.

Twenty one wheat and corn based food products elaborated in Costa Rica were analyzed by chemically with the purpose of having data on local foods. The analytical methods to determine proximate composition were AOAC's. Energy was estimated by calorimetric bomb and dietary fiber (DF) by the gravimetric enzymatic method. Also food portion size was estimated and related with DF content for food classification. The values of the nutrients per food were established and compared with others reported in foreign tables commonly used in the country. Fat and energy content in cookies are higher than in salad breads and crackers. Wheat and corn based food products are classified either as low or very low DF sources (< 2.9 g FD/portion). Corn "tortilla" DF content duplicates bread's and the fiber is basically insoluble. Marked differences were founded in the nutritive composition of specific foods when compared with values reported in foreign food tables. In other foods, as corn based products, similarities in the chemical composition were common. The chemical composition of the studied local foods shows the potential of the diet to be atherogenic, an important aspect to be considered with relation to the main causes of mortality in Costa Rica population. The more compatible food composition table with our data is the Central American, followed by the Latin American one. The necessity of having data on the chemical composition of local foods has been demonstrated.

[Fatty acids contained in 4 pejibaye palm species, Bactris gasipaes (Palmae)]. / Contenido de ácidos grasos en cuatro poblaciones de pejibaye, Bactris gasipaes (Palmae).

Cooked and uncooked samples from four pejibaye palm races were analyzed to determine the moisture content, ether extract and the content of six fatty acids (C16:0 to C18:3). There was an increase in moisture and a decrease in ether extract (p < 0.05) in the cooked samples in comparison with the uncooked ones. No significant differences were found in fatty acid content between cooked and uncooked samples, but there were differences (p < 0.05) among races concerning the content of four fatty acids. Pejibaye fat is mainly mono-unsaturated (45.6%) and has a low poly-unsaturated to saturated fatty acid ratio (0.5). The fatty acid profile of uncooked pejibaye samples was: oleic acid, 32.6 to 47.8%; palmitic acid, 30.5 to 40.3%; linoleic acid, 11.2 to 21.1%; palmitoleic acid, 5.7 to 7.1%; linoleic acid, 1.5 to 5.5%; and stearic acid, 1.7 to 2.4%.