<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0187-5779</journal-id>
<journal-title><![CDATA[Terra Latinoamericana]]></journal-title>
<abbrev-journal-title><![CDATA[Terra Latinoam]]></abbrev-journal-title>
<issn>0187-5779</issn>
<publisher>
<publisher-name><![CDATA[Sociedad Mexicana de la Ciencia del Suelo A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0187-57792025000100133</article-id>
<article-id pub-id-type="doi">10.28940/terra.v43i.1985</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Caracterización Físico-Química de Suelo en Dos Zonas de Producción de Mezcal, en el Distrito de Miahuatlán, Oaxaca]]></article-title>
<article-title xml:lang="en"><![CDATA[Physical-Chemical Characterization of Soil in Two Mezcal Production Areas, in the District of Miahuatlán, Oaxaca]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ávila-Uribe]]></surname>
<given-names><![CDATA[Graciela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pérez-López]]></surname>
<given-names><![CDATA[Artemio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez-Guzmán]]></surname>
<given-names><![CDATA[Patricio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pineda-Pineda]]></surname>
<given-names><![CDATA[Joel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Chapingo Estancia Posdoctoral Académica de la SECIHTI en el Posgrado en Ciencia y Tecnología Agroalimentaria ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de Ingeniería Agroindustrial, Posgrado en Ciencia y Tecnología Agroalimentaria ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Colegio de Posgraduados Campus Montecillo ]]></institution>
<addr-line><![CDATA[ Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de Suelos ]]></institution>
<addr-line><![CDATA[ Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2025</year>
</pub-date>
<volume>43</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0187-57792025000100133&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0187-57792025000100133&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0187-57792025000100133&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: En el establecimiento de cualquier cultivo es indispensable conocer las propiedades del suelo, ya que el desconocimiento de la calidad del suelo y sus deficiencias en reservas orgánicas y nutrientes minerales se convierte en factor limitante para obtener el rendimiento y la calidad deseada en el cultivo. En el presente trabajo se hizo la caracterización físico-química del suelo con producción de maguey de los municipios de Sitio Xitlapehua y San Luis Amatlán, Miahuatlán de Porfirio Díaz, Oaxaca, para la elaboración de mezcal bajo proceso artesanal. Los resultados de los parámetros físico-químicos fueron: pH (7.3 - 7.5), materia orgánica (0.26% - 3.86%), nitrógeno total (0.063% - 0.463%), conductividad eléctrica (0.25 dS m-1 - 0.40 dS m-1), capacidad de intercambio catiónico (17.05 cmol(+) kg-1 - 41.93 cmol(+) kg-1), calcio (15.67 cmol(+) kg-1 - 48.90 cmol(+) kg-1) y magnesio (1.43 cmol(+) kg-1 - 11.21 cmol(+) kg-1) intercambiable, fósforo disponible (0.3 mg kg-1 - 8.0 mg kg-1) carbonato de calcio (1.4% - 32.2%), densidad aparente (1.0 g cm-3 - 1.88 g cm-3), textura (franco, franco arcilloso y franco arcillo arenoso) y color (gris claro, gris, negro y rojo). El análisis de correlación de Spearman permitió determinar la relación entre las variables físico-químicas, y el análisis de componentes principales a identificar las variables que caracterizan cada parcela. La comparación de los parámetros analizados con la norma NOM-021-SEMARNAT-2000, mostró que los suelos tienen pH neutro, con bajo contenido de materia orgánica, nitrógeno y fósforo, pero con alto contenido de calcio, magnesio, carbonato de calcio y capacidad de intercambio catiónico. Estos parámetros permitieron identificar los factores limitantes en la nutrición del maguey silvestre. Con base en esta información, se plantearán estrategias de nutrición que conduzcan a elevar la acumulación de azúcares en el maguey maduro y, consecuentemente, elevar el rendimiento en la producción de mezcal.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Summary: For the establishment of any crop, it is essential to know the properties of the soil since a lack of knowledge of the quality of the soil and its deficiencies in organic reserves and mineral nutrients becomes a limiting factor to obtain the desired yield and quality in the crop. In the present work, the physical-chemical characterization of the soil with maguey production in the municipalities of Sitio Xitlapehua and San Luis Amatlán, Miahuatlán de Porfirio Díaz, Oaxaca, was carried out to produce mezcal under an artisanal process. The results of the physical-chemical parameters were: pH (7.3 - 7.5), organic matter (0.26% - 3.86%), total nitrogen (0.063% - 0.463%), electrical conductivity (0.25-0.40 dS m-1), exchange capacity cationic (17.05-41.93 cmol(+) kg-1), calcium (15.67 cmol(+) kg-1 - 48.90 cmol(+) kg-1) and magnesium (1.43 cmol(+) kg-1 - 11.21 cmol(+) kg-1) exchangeable, available phosphorus (0.3 mg kg-1 - 8.0 mg kg-1) calcium carbonate (1.4% - 32.2%), bulk density (1.0 g cm-3 - 1.88 g cm-3), texture (loam, clay loam and sandy clay loam) and color (light gray, gray, black and red). Spearman correlation analysis allowed to determine the relationship between the physical-chemical variables, and the principal components analysis to identify the variables that characterize each plot. The comparison of the analyzed parameters with the NOM-021-SEMARNAT-2000 standard showed that the soils have a neutral pH, with low content of organic matter, nitrogen and phosphorus, but with high content of calcium, magnesium, calcium carbonate and capacity cation exchange. These parameters allowed us to identify the limiting factors in the nutrition of wild maguey. Based on this information, nutrition strategies will be proposed that lead to increasing the accumulation of sugars in the mature maguey and, consequently, increasing the yield in the production of mezcal.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[análisis de suelos]]></kwd>
<kwd lng="es"><![CDATA[maguey silvestre]]></kwd>
<kwd lng="es"><![CDATA[nutrición del maguey]]></kwd>
<kwd lng="en"><![CDATA[soil analysis]]></kwd>
<kwd lng="en"><![CDATA[wild maguey]]></kwd>
<kwd lng="en"><![CDATA[maguey nutrition]]></kwd>
</kwd-group>
</article-meta>
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