Maceración del pseudotallo en banano utilizando microorganismos de montaña en combinación con fertilizantes químicos para estimular el crecimiento del retorno

Abstract

The banana crop is the main agricultural export product of Ecuador, thanks to the geographical position and climate has managed to obtain a unique place in the international market for its high agronomic quality. The province of El Oro is one of the provinces with the highest banana production with 17% of the cultivated area of the country, it is worth mentioning that this is due to the fertility of soils and climate that allows to obtain a product of unique quality in the world. The cultivation of bananas generates income and employment for about 17% of the country's population directly and indirectly. Exports to different countries generate a positive result in the national economy. The objective of this work is to implement a methodology to stimulate the growth of the return through the application of doses of mountain microorganisms in mixture with chemical fertilizers to the pseudotallo at the time of the harvest, for which an experimental design of divided plots was established with three treatments, with three repetitions, and 10 experimental units per repetition. The experiment used a completely random block design with three treatments and one control and ten replicates: T1 = Microorganisms + Zinc Oxide (2g) + Boric Acid (2g) + Potassium Nitrate (50g) + Fossil Shell (30g); T2 = Gallinaza Biol + Zinc Oxide (2g) + Boric Acid (2g) + Potassium Nitrate (50g) + Fossil Shell (30g); T3 = Microorganisms + Chicken Biol + Zinc Oxide (2g) + Boric Acid (2g) + Potassium Nitrate (50g) + Fossil Shell (30g); Witness. The evaluated variables were: height of return to calving (ARP), diameter of return to calving (DRP), net fruit weight (NFP), number of hands per bunch (NMR), number of fingers per best-conditioned hand (NDMS), number of last hand fingers (NDUM), length of fingers in best-conditioned hand (LDM), degree of best-conditioned hand finger (GDM), total leaf area (AFT), height of child at harvest (AH), and brix/fruit degrees (GBF). The data was analyzed with the SPSS version 22 software. By means of a one-factor ANOVA and Tukey test to 0.05 of significance. The results obtained indicate that it is very profitable to apply nutrients to recently harvested pseudostems in combination with mountain microorganisms to promote efficient maceration, improve the vigour of the return and obtain bunches of high agronomic quality, thus increasing the ratio (bunch/box conversion). The best treatment was the T1 (mountain microorganisms and chemical fertilizers) that allowed a fast growth and greater diameter of the return applying a very accessible and low cost technique, which allows optimizing the assimilation of nutrients by the plant, diminishing the losses by leaching, volatilization, evaporation and washing that occur with the edaphic fertilization. The maceration of the pseudotallo propitiates the unfolding and translocation of nutrients by means of the roots what is directly related to a better development of the son and greater yield of harvest. The variables analyzed for the harvest PNF, NMR, NDMS, NDUM, LD2daM, GD2daM and AH do not present significance between the treatments but they do indicate a greater weight of the bunch in the T1 (64.90 lbs net weight of the fruit) with an average of 8.7 hands, with an average of the number of fingers 26,10 in the best positioned hand and in the last hand with 14 fingers, the middle fingers of the second hand present better results in the stockings of length with (10.46 inches) and grade (42.80) indicating that the fruit presents a physiological ripeness optimal for export. The application of microorganisms and chemical fertilizers to the pseudotallo by means of the maceration increase the yield of the culture of banana. Finally, the variables of AFT and ºBrix, present significance between the treatments demonstrating that the T1 with an average of (6.39 m2 of total leaf area) plays an important role in the photosynthetic process and biomass accumulation to obtain a high yield. The ºBrix/fruit ratio shows that the 22.10 ºBrix recorded in the control that maceration is not performed is low in relation to T2 with 22.30 ºBrix, T3 with 22.90 ºBrix and finally the T1 treated only with mountain microorganisms and chemical fertilizers has 23.70 ºBrix expressing that this fruit has a high nutritional value and excellent agronomic qualities for export.