This study investigated the effects of Potato Golden Cyst Nematode (Globodera rostochiensis) on plant development and tuber yield in naturally infested fields with and without nematicides. The study was arranged in a randomized block design in the Alay district of Niğde province in 2021. In the study 4 varieties (PAE 13-08-07 clone, Ünlenen, Leventbey, Muratbey) developed by Niğde Potato Research Institute and two controls (Desiree and Bettina) were used. 50% emergence time, 50% flowering time, number of stems per plant, plant height, tuber maturation time, number of large tubers in total tuber and tuber yield per hectare were examined in potato varieties. No difference was detected in 50% emergence time, number of stems per plant and 50% flowering time in potato varieties in the nematicide-applied area and the nematode-infested area. Varieties were affected by nematicide application at varying rates in terms of plant height and tuber maturation time. The most significant increase in tuber size and tuber weight was observed as a result of nematicide application in the field infested with Potato Golden Cyst nematode.

El presente ensayo utilizó jugo, piel y la mezcla de estos para elaborar una bebida alcohólica destilada, según la ley Nº 18.455 en Chile, a partir de un fermentado de arándanos variedad Brigitta. Fueron evaluados; grados alcohólicos de las bebidas y atributos sensoriales, sabor, color, aroma y aceptabilidad. La elaboración consistió de dos partes, la primera con fermentación alcohólica y la segunda con cuatro destilaciones. Se realizó una filtración antes de embotellar y etiquetar la bebida. Las determinaciones en la fermentación alcohólica fueron; temperatura, sólidos solubles y densidad y en la destilación el grado alcohólico. Los valores resultantes se sometieron al análisis de varianza y pruebas de comparaciones múltiples de Tukey. Fue factible obtener una bebida alcohólica destilada, de arándanos, correspondiente al tratamiento T1: fermentación del jugo de arándano, siendo la de mayor aceptabilidad. Además, los atributos sensoriales: sabor y color mejor evaluados correspondió a la bebida del tratamiento T1: fermentación del jugo de arándano y en cuanto al atributo aroma el tratamiento T3: fermentación de la piel del arándano | The present study aimed to develop a distilled-like alcoholic beverage using blueberry from the Brigitta cultivar, either juice, skin or the mixture of both components according to the Law of alcohols Nº 18.455 from Chile, testing the alcoholic grade and sensory attributes such as; flavour, color, aroma and acceptability. The development consisted of two parts. Firstly, an alcoholic fermentation, and secondly, the distillation of the beverage. Before bottling and labelling, the final product was filtrated. Determinations such as; alcoholic fermentation, temperature, density and soluble solids were performed. Resulting values were subjected to analysis of variance and multiple comparison Tukey tests. It is feasible to obtain a distilled alcoholic beverage from frozen blueberries. Sensory attributes better identified for T1: Blueberry juice fermentation, by panelists, were flavour and color. However, liquors from the treatment T3: fermentation blueberry skin, were identified by panelists as having a better aroma