Publications by authors named "Javier De la Cruz-Medina"
Article Synopsis
- The study examined the impact of heat treatment on the levels of toxic compounds (oxalates and hydrocyanic acid) in malanga corms and its effects on mice.
- Cooking malanga for 80 minutes significantly reduced oxalate content by 75% and hydrocyanic acid levels became negligible after 20 minutes of cooking.
- Mice fed with cooked malanga showed no significant weight change or appetite loss, suggesting that cooked malanga is a safe and nutritious food option for communities facing food insecurity.
Article Synopsis
- TomloxB is a key lipoxygenase involved in fruit ripening and senescence, and its relationship with ethylene production in transgenic tomatoes needs further study.
- In the experiment, various stages of tomato ripeness were used to test the effects of exogenous ethylene on lipoxygenase activity and gene expression related to ethylene production.
- Results indicated that silencing TomloxB reduced both lipoxygenase and ethylene production, but adding exogenous ethylene boosted lipoxygenase activity across the board, showing a positive regulatory interaction between TomloxB and ethylene.
A healthy lifestyle includes fruits and vegetables consumption. Tomato is one of the most consumed vegetables, although it is susceptible to physical damage through postharvest handling, thus leading to important losses. Softening is an important variable during tomato ripening; excessive softening is undesirable and leads to postharvest losses.
View Article and Find Full Text PDFThe Mexican fruit fly (Anastrepha ludens) is responsible for losses of up to 25% of crops such as mango and citrus fruits in Central America and México. The larval life cycle of A. ludens comprises three stages with a duration ranging from 3 to 8 days.
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