Examinando por Materia "Maize (Zea mays L.)"

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Assessment of soil fertility variability for maize production in highland agroecosystems of Peru
(Polish Society of Ecological Engineering (PTIE), 2026-04-01) Garcia Seguil, Erika Janina; Ccopi Trucios, Dennis; Requena Rojas, Edilson Jimmy; Sanabria Quispe, Samuel; Arias Arredondo, Alberto Gilmer; Gavino Lulo, Esthefany Irene; Azabache, Andres; Pizarro Carcausto, Samuel Edwin
Maize (Zea mays L.) is central to food, feed, and rural livelihoods, yet the yields in Peru’s highlands remain modest, underscoring the need for spatially explicit soil diagnostics. This study aimed to characterize the spatial variability of soil fertility in a highland maize production area of the southern Mantaro Valley and translate those patterns into site-specific management zones. The authors sampled the arable layer (0–30 cm) at 100 plots and analyzed pH, electrical conductivity, exchangeable acidity, texture, organic matter (OM), total nitrogen (N), available phosphorus (P), available potassium (K), exchangeable cations (Ca, Mg, Na, K), and calcium carbonate (CaCO₃). Laboratory data were integrated with environmental covariates using geostatistics, Random Forest, and GIS to generate high-resolution maps. Results showed uneven distributions in key attributes about 25% of the area with P deficiency, 15% with localized K shortages, and ~20% with OM < 2% while pH and CEC were comparatively stable. Random Forest achieved strong predictive performance for relatively stable properties (e.g., OM, pH, exchangeable cations), whereas mobile nutrients (available P, exchangeable K) were less predictable. The resulting products constitute the first high-resolution soil-fertility baseline for maize in the southern Mantaro Valley. The maps delineate fertilization management zones and provide a practical basis for preliminary rate recommendations that target constraints while avoiding surpluses. Future work will refine these zoned recommendations through yield-response trials, seasonal monitoring of mobile nutrients, and farmercentered decision-support tools, with the goal of improving nutrient-use efficiency, sustaining maize productivity, and reducing environmental risks across the valley.
Integrated metabolite analysis and health-relevant in vitro functionality of white, red, and orange maize (Zea mays L.) from the Peruvian Andean race Cabanita at different maturity stages
(Frontiers Media S.A., 2023-02-28) Gálvez Ranilla, Lena; Zolla, Gastón; Afaray Carazas, Ana; Vera Vega, Miguel; Huanuqueño, Hugo; Begazo Gutiérrez, Huber Juan; Chirinos, Rosana; Pedreschi, Romina; Shetty, Kalidas
The high maize (Zea mays L.) diversity in Peru has been recognized worldwide, but the investigation focused on its integral health-relevant and bioactive characterization is limited. Therefore, this research aimed at studying the variability of the primary and the secondary (free and dietary fiber-bound phenolic, and carotenoid compounds) metabolites of three maize types (white, red, and orange) from the Peruvian Andean race Cabanita at different maturity stages (milk-S1, dough-S2, and mature-S3) using targeted and untargeted methods. In addition, their antioxidant potential, and α-amylase and α-glucosidase inhibitory activities relevant for hyperglycemia management were investigated using in vitro models. Results revealed a high effect of the maize type and the maturity stage. All maize types had hydroxybenzoic and hydroxycinnamic acids in their free phenolic fractions, whereas major bound phenolic compounds were ferulic acid, ferulic acid derivatives, and p-coumaric acid. Flavonoids such as luteolin derivatives and anthocyanins were specific in the orange and red maize, respectively. The orange and red groups showed higher phenolic ranges (free + bound) (223.9–274.4 mg/100 g DW, 193.4– 229.8 mg/100 g DW for the orange and red maize, respectively) than the white maize (162.2–225.0 mg/100 g DW). Xanthophylls (lutein, zeaxanthin, neoxanthin, and a lutein isomer) were detected in all maize types. However, the orange maize showed the highest total carotenoid contents (3.19–5.87 μg/g DW). Most phenolic and carotenoid compounds decreased with kernel maturity in all cases. In relation to the primary metabolites, all maize types had similar fatty acid contents (linoleic acid > oleic acid > palmitic acid > α-linolenic acid > stearic acid) which increased with kernel development. Simple sugars, alcohols, amino acids, free fatty acids, organic acids, amines, and phytosterols declined along with grain maturity and were overall more abundant in white maize at S1. The in vitro functionality was similar among Cabanita maize types, but it decreased with the grain development, and showed a high correlation with the hydrophilic free phenolic fraction. Current results suggest that the nutraceutical characteristics of orange and white Cabanita maize are better at S1 and S2 stages while the red maize would be more beneficial at S3.