<?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>2007-4298</journal-id>
<journal-title><![CDATA[Botanical Sciences]]></journal-title>
<abbrev-journal-title><![CDATA[Bot. sci]]></abbrev-journal-title>
<issn>2007-4298</issn>
<publisher>
<publisher-name><![CDATA[Sociedad Botánica de México A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-42982018000100084</article-id>
<article-id pub-id-type="doi">10.17129/botsci.1793</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Degree of domestication influences susceptibility of Theobroma cacao to frosty pod rot: a severe disease devastating Mexican cacao]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Albores-Flores]]></surname>
<given-names><![CDATA[Víctor J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Guzmán]]></surname>
<given-names><![CDATA[Graciela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Espinosa-García]]></surname>
<given-names><![CDATA[Francisco J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Salvador-Figueroa]]></surname>
<given-names><![CDATA[Miguel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Chiapas  ]]></institution>
<addr-line><![CDATA[Tapachula Chiapas]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional Autónoma de México  ]]></institution>
<addr-line><![CDATA[Ciudad de México ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Nacional Autónoma de México  ]]></institution>
<addr-line><![CDATA[Morelia Michoacán]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Nacional Autónoma de México  ]]></institution>
<addr-line><![CDATA[Ciudad de México ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2018</year>
</pub-date>
<volume>96</volume>
<numero>1</numero>
<fpage>84</fpage>
<lpage>94</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-42982018000100084&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-42982018000100084&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-42982018000100084&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract:  Background: The three-main cacao(Theobroma cacao) varieties cultivated in México are: Criollo, Forastero, and Trinitario. Each variety has a different fruit setting time and has been subjected to several selection stages. The aim of this study was to determine the susceptibility of the three cacao varieties to Frosty pod rot caused by Moniliophthora roreri. We also analyzed the physicochemical properties of the pericarp of the three varieties and its domestication age.  Question:  Is there a relationship between the degree of domestication of the cacao variety and its susceptibility to Frosty pod rot?  Studied species: Theobroma cacao fruits.  Study site:  A cacao plantation in Chiapas, Mexico.  Methods:  The content of moisture, lignin, phenols, peroxidase activity and hardness of the pericarp were analyzed in the middle zone of healthy fruits at 4, 8 and 12 weeks of development. Number of healthy and infected fruits were recorded every week.  Results:  The highest susceptibility to Frosty pod rot was found in the immature stage of fruits from the Criollo variety. The disease was mostly found in the mid-zone of the fruit. The Criollo variety was the most susceptible. This variety showed the highest moisture values and the lowest values of the other measured parameters.  Conclusions:  The finest cacao is obtained from the Criollo variety, the one with the highest degree of domestication, and also the most susceptible to frosty pod rot. We suggest using material from wild Criollo populations and from the Forastero and Trinitario varieties in future breeding and selection programs.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen:  Antecedentes:  Las tres principales variedades de cacao (Theobroma cacao) cultivadas en México son: Criollo, Forastero y Trinitario. El tiempo de producción y el número de etapas sometidas en el proceso de selección de cada variedad, es diferente. El objetivo de este estudio fue determinar la susceptibilidad de las tres variedades de cacao a la moniliasis causada por Moniliophthora roreri. También se analizó las propiedades físico-químicas del pericarpio del fruto de las tres variedades y su edad de domesticación.  Pregunta:  ¿Existe una relación entre el grado de domesticación de la variedad de cacao y la susceptibilidad a la moniliasis?  Especie estudiada: Theobroma cacao, frutas de 4, 8 y 12 semanas de edad.  Sitio de estudio: Una plantación de cacao en Chiapas, México.  Métodos: Se analizó el contenido de humedad, lignina, fenoles, actividad peroxidasa y dureza del pericarpio en la zona media de frutos sanos a las 4, 8 y 12 semanas de edad. Cada semana, se evaluó el número de frutos sanos e infectados.  Resultados:  La mayor susceptibilidad a la moniliasis se encontró en la etapa inmadura de los frutos de la variedad Criollo. La enfermedad se encontró principalmente en la zona media de la fruta. Se observó que la variedad Criollo fue la más susceptible. Esta variedad presentó los valores altos de humedad y con valores bajos en los otros parámetros medidos.  Conclusiones:  La variedad Criollo, considerada con mayor grado de domesticación, fue la más susceptible a moniliasis. Sugerimos el uso de material de poblaciones silvestres y de las variedades Forastero y Trinitario en programas de mejoramiento genético.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Cacao frosty pod rot disease]]></kwd>
<kwd lng="en"><![CDATA[Moniliophthora roreri]]></kwd>
<kwd lng="en"><![CDATA[pericarp]]></kwd>
<kwd lng="en"><![CDATA[plant defenses]]></kwd>
<kwd lng="en"><![CDATA[plant infection]]></kwd>
<kwd lng="es"><![CDATA[Defensas de las plantas]]></kwd>
<kwd lng="es"><![CDATA[infección de plantas]]></kwd>
<kwd lng="es"><![CDATA[moniliasis del cacao]]></kwd>
<kwd lng="es"><![CDATA[Moniliophthora roreri]]></kwd>
<kwd lng="es"><![CDATA[pericarpio]]></kwd>
</kwd-group>
</article-meta>
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