Transmission efficiency of tomato apex necrosis virus by Bemisia tabaci (Hemiptera: Aleyrodidae) biotype B in tomato.

Tomato apex necrosis virus (ToANV) is a new virus that causes important damage in tomato crops from the Culiacan Valley, Sinaloa, Mexico. To understand the relationship between ToANV and its vector Bermisia tabaci (Hemiptera: Aleyrodidae) (Gennadius) biotype B, laboratory and greenhouse trials were completed to: 1) determine the acquisition and inoculation access periods of ToANV by B. tabaci from tomato to tomato, 2) understand the transmission efficiency at different B. tabaci population densities, 3) estimate the time from inoculation of the virus at different B. tabaci densities to manifestation of symptoms in the plants, and 4) determine the retention time of the virus by the insect vector. The presence of the virus in plants was determined by reverse transcription-polymerase chain reaction amplification ofa 795-bp fragment (GenBank JN704068), which is phylogenetically related to ToANV (GenBank EF063242). The results showed that B. tabaci is an effective vector for ToANV with relatively long acquisition (12 h) and inoculation (9 h) access periods; a single adult is capable of transmitting and retaining the virus for up to 7d, suggesting a persistent mode of transmission. These results will help in the development of management strategies for controlling the vector and the disease.

Physicochemical, nutritional and antioxidant properties of tempeh flour from common bean ( Phaseolus vulgaris L.).

The effects of solid state fermentation (SSF) on physicochemical, nutritional and antioxidant properties of common bean flour were studied. SSF increased protein content (21.7%) and decreased lipids (-38.4%), carbohydrates (-3.5%) and phytic acid (-58.3%). Fermented (tempeh) flour showed higher dispersability, lower water solubility index and pH than unfermented flour. Fermentation also increased an average of 0.21 g/100 g protein, six of the essential amino acids (EAAs), including total sulfur (Met + Cys), the limiting EAAs in unfermented flour (score = 0.91); Lys and Trp decreased 0.21 and 0.09 g/100 g protein, respectively. SSF improved the in vitro protein digestibility and the calculated protein efficiency ratio. Tempeh flour had 2.2-fold more phenolics than the bean flour and exhibited antiradical activity (43%) and antioxidant activity (38%) correlated with total phenolics content. Common bean tempeh flour may be considered for the fortification of widely consumed legume-based food products and also for the prevention of pathologies associated with oxidative stress.

[Hardening and softening phenomena in beans: technological alternatives]. / Fenómeno de endurecimiento y ablandamiento del frijol: alternativas tecnológicas.

The effect of accelerated hardening and soaking solutions on cooking time and microstructure of common bean (Phaseolus vulgaris) was studied. Two varieties (Canario and Mayocoba) were grown in the same location. Three hardening procedures were used: 1) End A. Soaking in acetate buffer, pH = 4.0 at 37 degrees C for 5 hs, 2) End B. Storage at 37 degrees C, 100% RH for 28 days and, 3) End C storage at 13-33 degrees C, 76% RH for 120 days. The salt solutions used for soaking were: Soln 1 (1% NaCl+0.75% NaHCO3) and Soln 2 (0.75% NaHCO3). Cooking times were determined using a Mattson bean cooker. In both varieties, the three hardening procedures decreased (38-50%) cotyledons water holding capacity and increased significantly (2-4 times) cooking times. During soaking in salt solutions hardened beans reached maximum water absorption in four hours. Soaking in salt solutions decreased drastically (2.6-10.6 times) cooking times. Fresh, hardened and softened seeds were examined by light microscopy, observing ultrastructural differences among them. The methods used in this research might well represent the central components of an industrial technological procedure for the utilization of hardened beans.