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Item type: Item , Phylogenomic analysis provides diagnostic tools for the identification of Anastrepha fraterculus (Diptera: Tephritidae) species complex(Wiley, 2023) Congrains, C.; Dupuis, J.R.; Rodriguez, E.J.; Norrbom, A.L.; Steck, G.; Sutton, B.; Nolazco, N.; de Brito, R.A.; Geib, S.M.Insect pests cause tremendous impact to agriculture worldwide. Species identification is crucial for implementing appropriate measures of pest control but can be challenging in closely related species. True fruit flies of the genus Anastrepha Schiner (Diptera: Tephritidae) include some of the most serious agricultural pests in the Americas, with the Anastrepha fraterculus (Wiedemann) complex being one of the most important due to its extreme polyphagy and wide distribution across most of the New World tropics and subtropics. The eight morphotypes described for this complex as well as other closely related species are classified in the fraterculus species group, whose evolutionary relationships are unresolved due to incomplete lineage sorting and introgression. We performed multifaceted phylogenomic approaches using thousands of genes to unravel the evolutionary relationships within the A. fraterculus complex to provide a baseline for molecular diagnosis of these pests. We used a methodology that accommodates variable sources of data (transcriptome, genome, and whole-genome shotgun sequencing) and developed a tool to align and filter orthologs, generating reliable datasets for phylogenetic studies. We inferred 3031 gene trees that displayed high levels of discordance. Nevertheless, the topologies of the inferred coalescent species trees were consistent across methods and datasets, except for one lineage in the A. fraterculus complex. Furthermore, network analysis indicated introgression across lineages in the fraterculus group. We present a robust phylogeny of the group that provides insights into the intricate patterns of evolution of the A. fraterculus complex supporting the hypothesis that this complex is an assemblage of closely related cryptic lineages that have evolved under interspecific gene flow. Despite this complex evolutionary scenario, our subsampling analysis revealed that a set of as few as 80 loci has a similar phylogenetic resolution as the genome-scale dataset, offering a foundation to develop more efficient diagnostic tools in this species group.Item type: Item , Diagnostic Characters within ITS2 DNA Support Molecular Identification of Anastrepha suspensa (Diptera: Tephritidae)(Florida Entomological Society, 2017) Barr, N.; Ruiz-Arce, R.; Obregón, O.; Shatters, R.; Norrbom, A.L.; Nolazco, N.; Thomas, D.An approximately 220 bp fragment of the internal transcribed spacer 2 (ITS2) was screened as a diagnostic trait of Anastrepha suspensa (Loew) (Diptera: Tephritidae) and other pest fruit fly species in the genus Anastrepha. The majority (96%) of the sites in this fragment were invariant among the test species, but A. suspensa can be separated from other species by using 2 diagnostic characters. Similarly, A. ludens (Loew) and A. obliqua (Macquart) can be distinguished from other species based on 1 fixed character each. There is evidence of intraspecific ITS2 variation in 5 species tested, consistent with species complexes and incomplete homogenization through the process of concerted evolution.Item type: Item , Nuevo depositorio para paratipos de la especie Metaphycus zdeneki Noyes & Lozada, 2005 (Hymenoptera: Encyrtidae)(Universidad Nacional Mayor de San Marcos, 2018) Lozada, P.W.; Aliaga-Camarena, J.Se designan cuatro paratipos, un macho y tres hembras, de la especie Metaphycus zdeneki Noyes & Lozada, 2005, como depositados en la colección de insectos del Servicio Nacional de Sanidad Agraria (SENASA), Lima, Perú. El holotipo y demás paratipos se encuentran depositados en el Natural History Museum (BMNH), Londres, Inglaterra, y Museo de Historia Natural, UNMSM (MUSM), Lima, Perú.Item type: Item , First Report of Fusarium oxysporum f. sp. cubense Tropical Race 4 Causing Fusarium Wilt in Cavendish Bananas in Peru(The American Phytopathological Society, 2022) Acuna, R.; Rouard, M.; Leiva, A.M.; Marques, C.; Olortegui, J.A.; Ureta, C.; Cabrera-Pintado, R.M.; Rojas, J.C.; Lopez-Alvarez, D.; Cenci, A.; Cuellar, W.J.; Dita, M.Fusarium oxysporum f. sp. cubense Tropical Race 4 (Foc TR4), the causal agent of Fusarium wilt of banana (FWB), is currently the major threat to the banana industry worldwide (Dita et al. 2018). Restricted to South Asia for more than 20 years, Foc TR4 has spread in the last years to the Middle East, Mozambique, and Colombia (García-Bastidas et al. 2020; https://pestdisplace.org/embed/news/map/disease/11).Item type: Item , Strategic modulation of lime concentration to optimize chemical composition, microbial stability, and sensory quality in quispiño dough formulation(Springer Nature, 2025) Mindani, C.G.; Ibañez, V.; Baldeón, E.O.; Cahuana, J.L.; Calizaya, F.G.; Areche, F.O.; Paricanaza, D.C.; Barrera, J.M.; Castro, D.H.; Luque, O.M.; Choque, T.J.; Corilla, D.D.; Calla, M.A.This study investigates the impact of varying lime concentrations (0.1–0.9%) on the chemical composition, microbial stability, color, texture, and sensory properties of quispiño dough. Lime concentrations ranging from 0.1 to 0.9% were analyzed. The results demonstrated that higher lime concentrations significantly reduced moisture, protein, pH, total phenols, fat, and fiber content, while increasing ash content. Microbial stability improved with higher lime concentrations, leading to substantial reductions in total viable count (TVC), yeast, mold, and the complete absence of E. coli at concentrations of 0.5% and above. Color analysis revealed a decrease in lightness (L) and increases in redness (a) and yellowness (b), especially after cooking. Texture profile analysis (TPA) indicated that higher lime levels led to softer dough, characterized by reduced hardness, elasticity, and cohesiveness. Sensory evaluation confirmed that the overall acceptability of the dough decreased as lime concentration increased, with significant declines in flavor, texture, and appearance at concentrations above 0.5%. Results revealed lime enhances microbial stability and alters the chemical composition of quispiño dough, it can also negatively impact its sensory qualities at higher concentrations above 0.5%. A balance between functional benefits and consumer acceptability is therefore critical when using lime in dough formulations. This study provides valuable insights for both traditional and industrial food applications where lime is used as a natural preservative and processing aid. Striking a balance between functional benefits and consumer acceptability is critical when incorporating lime in quispiño dough. Optimizing lime concentration is essential to balance functional benefits and consumer acceptability in quispiño dough production.
