The soursop is a species of tropical fruit well accepted by consumers due to its creamy white pulp and excellent flavor. Currently, Mexico is the largest producer and consumer; however, the agronomic practices in use were established without a systematic knowledge of A. muricata L. phenology. The objective of this work then, was to conduct such a study in two of the main producing regions of Mexico: Tepic and Compostela (both in the state of Nayarit). For this, a total of 20 ungrafted trees were selected and their growth stages described using the extended BBCH-scale (Biologische Bundesanstalt, Bundessortenamt und Chemische Industrie). Overall, eight main phenological stages were identified over the course of a year. These were: the development of buds (stage 0), leaves (stage 1), and shoots (stage 3), the emergence of flowers (stage 5), flowering (stage 6), fruit development and maturity (stages 7-8), and senescence of branches (stage 9). In addition, 37 secondary growth stages were also described and quantified. The highest number of vegetative shoots occurred from March-July, 2017 and the biggest increase in floral structures from July–September, 2017. Fruit setting to physiological maturity took an average of 114 days in both Tepic and Compostela, with the most intense defoliation occurring in October, 2017 in the former (Tepic) and in December, 2016 in the latter (Compostela). Hopefully, improved agronomic practices will be established using this information, as well as suitable protocols for future physiological studies.

Mango is susceptible to chilling injury (CI). Its short-term exposure to heat treatments can induce tolerance to this disorder; however, a short time is not enough to control the fruit fly. In this sense, the application of sequential heat treatments where the quarantine treatment is included can bring great benefits for mango marketing. The aim of this research was to evaluate the effect of two different sequentially-applied hot water treatments (HWT) on CI tolerance and changes in oxidative metabolism in mango. Mangoes were divided into four groups: control, HWT₁ (dipping in water at 46.1 °C for 75 min), HWT₂ (dipping in water at 55 °C for 5 min), and HWT₁ + HWT₂. Fruits were stored at 5 °C/30 days to induce CI and thereafter at 21 °C for 8 days. Three replicates with five repetitions were used to evaluate CI index, electrolyte leakage (EL), malondialdehyde (MDA), weight loss (WL), color, firmness and enzymatic antioxidant activity. The use of HWT₁ reduced CI during low temperature storage, while HWT₂ and the HWT₁ + HWT₂ showed lower CI symptoms during ripening. The use of HWT₁ showed a similar EL % and higher MDA content (7.07 x 10⁴ nmol·L^-1) than the control (6.68 x 104 nmol·L^-1). HWT₁ + HWT₂ showed the lowest WL (2.98 %) and the highest enzymatic antioxidant activity during cold storage and during the first days at 21 °C, while HWT₂ showed the highest color and firmness retention. Hot water treatments applied sequentially can be considered an effective alternative to induce CI tolerance and to maintain the quality of mango.

The use of beneficial microorganisms in agriculture can increase the productivity of agricultural crops; however, there are few studies that consider aromatic plants, such as basil (Ocimum basilicum L.). The aim of this study was to evaluate the growth of 'Sweet Nufar' basil inoculated with arbuscular mycorrhizal fungi (AMF) and Azospirillum brasilense. The treatments tested were: 1) without microorganisms (control), 2) Rizhophagus intraradices, 3) Funneliformis mosseae, 4) AMF consortium, 5) Azospirillum brasilense, 6) R. intraradices + A. brasilense and 7) without microorganisms and irrigated with 100 % Steiner's nutrient solution. Treatments 1 to 6 were irrigated with the same nutrient solution, but at 50 %. Fifty days after transplanting, growth variables, mineral concentration, colonization percentage and number of AMF spores were recorded. The AMF and A. brasilense bacterium increased the fresh biomass weight and leaf area of 'Nufar' basil, which was associated with the highest concentration of nitrogen and potassium in the plant tissue. This implies that the microorganisms evaluated increase the development and growth of basil grown with reduced levels of mineral nutrition, which represents a sustainable alternative in the agronomic management of this crop under greenhouse conditions.

Blackberry fruits have a shelf life of 3 d at ambient temperature, due to fungal development. Essential oils (Eo) can increase shelf life because of their antifungal potential. The objective was to evaluate the use of modified atmosphere packaging incorporated with vapors of an Eo to prolong shelf life of blackberry fruits. The methodology included the use of oregano Eo to inhibit fungi development. Eo was analyzed with gas chromatography-mass spectrometry. The minimum inhibitory concentration of Eo to inhibit fungi in blackberry fruits was determined in vitro and in vivo. The storage of blackberry fruits under modified atmosphere with vapors of oregano Eo was evaluated at ambient temperature. The compounds linalool, o-cymene, and thymol were identified as the main constituents of Eo. Based on fruits with fungal development, isolates were made in culture media and the presence of Aspergillus carbonarius, Alternaria alternata, and Penicillum digitatum was identified. A minimum inhibitory concentration of Eo in the head space of fruits was found with value of 0.8 μL·mL-1. The handling of blackberry fruits in modified atmosphere with micro-perforation and exposition to volatilized Eo (MAP-Eo) reduced the rate of weight loss, the loss of consistency, and that of alteration of color attributes, which allowed maintaining a better appearance during 6-7 d at 23 °C. MAP-Eo kept the content of phenolic compounds and anthocyanins, as well as the antioxidant capacity, without significant changes. In conclusion, MAP-Eo is a useful alternative to extend shelf life of blackberry fruits.