Revista de la Facultad de Agronomía de la Universidad del Zulia <p>The Journal of the Faculty of Agronomy, Universidad del Zulia is a publication of the Agronomic Research Institute of the Faculty of Agronomy, Universidad del Zulia, published since 1968 and is supported by the Universidad del Zulia, in order to disseminate the results of researchers Venezuelans and other parts of the world, related to the agricultural field. The Rev. Fac. Agron. (LUZ) publishes four issues per year, i. e., every three months, under continuous publication format (rolling pass). , with original and unpublished scientific articles, technical notes, review articles, quick communications, extensive summaries of congresses and scientific meetings related to the agricultural area for the consideration of the Editorial Committee. The journal publishes research products of high scientific quality and promotes the exchange of publications and scientific activity at the agricultural level, in the areas of Plant Production, Animal Production, Food Technology and Socioeconomics. The topics included in these areas are: agrosystem management, environment, agricultural biotechnology, meat science, milk science, rural development, agricultural economics, agricultural entomology, fertilizers, post-harvest physiology, plant physiology, physiology and animal reproduction, pastures and forages, animal and plant genetics and improvement, weeds, animal nutrition, plant pathology, agri-food safety, agri-food systems and soils.</p> en-US (Jorge Vilchez Perozo) (RevicyhLUZ) Mon, 27 Jun 2022 17:31:14 +0000 OJS 60 Identification of regions associated to the late blight resistance and viruses in potato germplasm using molecular markers <p>The combination of traits of economic interest in new potato cultivars, such as resistance to late blight, viral diseases, and culinary quality are important to achieve their adoption by farmers. In the present work, molecular markers were used to identify regions associated to late blight, the viruses PVY and PLRV resistance, in 50 materials belonging to the National Institute of Agricultural Research (INIA-Venezuela): commercial cultivars, differentials of blight, advanced clones from CIP and hybrids from the Fundación PROINPA of Bolivia. DNA extraction was carried out from vitroplants and known microsatellite, SCAR and CAPS molecular markers were used. Among 96 to 26% of the accessions amplified regions of the QTL <em>tbr</em> of chromosome XII, associated with resistance to blight. Only the differential R9 and crc2/P8 from PROINPA amplified the <em>R1</em> gene region. Between 18 and 68% of the genotypes presented the regions associated with the PVY and PLRV resistance genes (<em>Ry<sub>adg</sub> </em>and <em>N</em> genes), respectively; only 10% amplified both regions; while in 24% these genes were not detected, among them are the commercial varieties Granola, Andinita and Cartayita. This study generated valuable information to support genebank curators and breeders in potato genetic improvement programs of this country.</p> Ariadne Vegas García, Yanet Sandrea Rincón†, Asia Zambrano†, Lourdes González, Martha Osorio, Guillermo Trujillo, Jorge Peralta Calle Copyright (c) 2022 Ariadne Vegas García, Yanet Sandrea Rincón, Asia Zambrano, Lourdes González, Martha Osorio, Guillermo Trujillo, Jorge Peralta Calle Mon, 27 Jun 2022 00:00:00 +0000 Drying effect by infrared radiation on sensory quality in special coffees (Coffea arabica) cup <p>The drying process of coffee (<em>Coffea arabica</em>) is important to achieve quality organoleptic characteristics. The objective of the study was to evaluate the effect of drying by means of an electromechanical system based on infrared on sensory quality in special coffees cup. For this, an electromechanical system was designed using infrared emitters that combines electromagnetic radiation with conventional convective heating. 75 coffee samples were collected at three (3) height levels. The samples underwent the traditional drying process and the electromechanical system, to later be evaluated by professional tasters under the SCAA (Specialty Coffee Association of America) scale. The samples dried with infrared at 12% humidity presented a cupping value of 82.93 for cup coffee with a smaller data dispersion than the traditional system that obtained 81.34, in addition the t-test of non-equivalent samples indicates that its value is significantly better (p&lt;0.05). We concluded that the electromechanical system with infrared drying increased the sensory quality of coffee compared to traditional drying.</p> Maricely Guevara-Sánchez, Karen Guevara-Sánchez, Neiser Quispe-Cubas, Miguel Valles-Coral, Jorge Navarro-Cabrera, Lloy Pinedo Copyright (c) 2022 Maricely Guevara-Sánchez, Karen Elizabet Guevara-Sánchez, Neiser Quispe-Cubas, Miguel Angel Valles-Coral, Jorge Raul Navarro-Cabrera, Lloy Pinedo Thu, 30 Jun 2022 00:00:00 +0000