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Modelling potential distribution of a pine bark beetle in Mexican temperate forests using forecast data and spatial analysis tools

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Journal of Forestry Research 2020年第2期31卷 649-659页

作者： Antonio Gonzalez-Hernandez Rene Morales-Villafana Martin Enrique Romero-Sanchez brenda islas-trejo Ramiro Perez-Miranda Conservation and Enhancement of Forest Ecosystems National Institute of ForestryAgriculture and Livestock ResearchProgreso 504010 Coyoacan Mexico CityMexico Geography Department The National Autonomous University of MexicoUniversidad 300004010 Coyoacan Mexico CityMexico

Accurate and reliable predictions of pest species distributions in forest ecosystems are urgently needed by forest managers to develop management plans and monitor new areas of potential ***-only species distribution models are commonly used in these *** maximum entropy algorithm(MaxEnt)has gained popularity for modelling species ***,MaxEnt was used to model the spatial distribution of the Mexican pine bark beetle(Dendroctonus mexicanus)in a daily fashion by using forecast data from the Weather Research and Forecasting *** study aimed to exploit freely available geographic and environmental data and software and thus provide a pathway to overcome the lack of costly data and technical guidance that are a challenge to implementing national monitoring and management strategies in developing *** results showed overall agreement values between 60 and 87%.The results of this research can be used for *** monitoring and management and may aid as a model to monitor similar species.

关键词： Spatial analysis Dendroctonus mexicanus Geodatabases MaxEnt Forest modelling

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Effect of split applications of urea on protein size distribution, physical dough properties, and baking performance of five experimental bread wheat lines

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Agricultural Sciences 2011年第3期2卷 181-190页

作者： Alma Rosa islas-Rubio Karla Chávez-Quiroz Francisco Vásquez-Lara brenda Silva-Espinoza María del Carmen Granados-Nevárez Humberto Gonzalez-Ríos Miguel Camacho-Casas Departamento de Tecnología de Alimentos de Origen Vegetal Centro de Investigación en Alimentación y Desarrollo A.C. Carretera a la Victoria Km 0.6 Hermosillo Sonora México Departamento de Tecnología de Alimentos de Origen Vegetal Centro de Investigación en Alimentación y Desarrollo A.C. Carretera a la Victoria Km 0.6 Hermosillo Sonora México. 83000

Five experimental bread wheat lines (BWL) were grown at the Yaqui Valley Experimental Station in Sonora, México during two consecutive growing cycles. The effect of five nitrogen fertilization (NF) treatments on protein size distribution (PSD), physical dough properties (PDP), and baking performance of the BWL was evaluated. Polymeric and monomeric proteins were evalu-ated by SE-HPLC. PDP were carried out by the National Mixograph and the TA-XT2 Texture Analyzer. Baking performance was evaluated using the straight dough method. Protein content (PC), main protein fractions (glutenins, gliadins, albumins-globulins), and mixograph development time (MDT) were significantly influenced by NF treatment and BWL but not by their interaction. On the other hand, PDP measured by the Kieffer rig, and baking performance were significantly influenced by the main factors (NF and BWL) and their interaction. The amount and timing of fertilizer applied to the BWL modified the PC, PSD, PDP, and bread loaf volume. PDP exhibited a larger variation in comparison to the PSD of glutenins. The split application of 150 kg of urea/ha (50-50-50) to all BWL showed a better loaf volume response than the same amount of urea applied at sowing (150-0-0). The application of 300 kg of urea/ha to all BWL, either at sowing or at three split applications of 100 kg of urea/ha each, resulted in higher flour unextractable polymeric protein (FUPP). On the other hand, the split application of 100-100-100 kg of urea/ha to three of the BWL represented the higher total unextractable polymeric protein (TUPP). Differences on PC and PSD were reflected on differences on PDP and bread loaf volume observed among the BWL.

关键词： Wheat Nitrogen Fertilization Protein Composition Dough Properties

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