Evaluación de dosis de extracto etanolico de canela más agua ozonificada en el control de pudrición de corona de banano.

Abstract

Banana is considered one of the most important crops worldwide, its consumption provides nutritional elements which benefit human health, thus allowing demand and production to continue to increase. Ecuador is considered one of the main countries in banana export, its geographical location and the edaphoclimatic conditions allow obtaining a fruit of exportable quality that meets international standards, being after oil the most important activity that generates foreign exchange income and provides the The growth of the country's economy, however, is often harmed by a number of diseases, including those that affect banana post-harvest, causing rotting of the fruit crown, caused by pathogens Colletotrichum, Fusarium and Penicillium. Its main characteristics being the softening of the superficial tissues, turning the color of its crown dark brown or black until completely aggravating the finger of the fruit, producing its rejection in the local port due to the loss of quality. This implies that producers have to resort to conventional disease control using chemicals that harm human health and the environment. To counteract the use of toxic products, it has been motivated to evaluate other ecological means that allow inhibiting the development of the pathogen. Taking into consideration the above, this research was developed in the phytopathology laboratory of the Faculty of Agricultural Sciences (FCA), of the Technical University of Machala, located in El Cambio Parish, Machala Canton, in order to evaluate the behavior different doses of ethanolic extract of cinnamon plus ozonated water in banana rot through a random design of seven treatments with three repetitions, then the concentrations of each of the treatments were prepared and poured into an atomizer with ozonated water, considering Different experimental units to evaluate its effectiveness, the treatments comprise different doses of ethanolic extract. The T1 with a dose of 1 ml of ethanolic cinnamon extract and 99 ml of ozonated water, the T2 with a dose of 2 ml of EEC and 98 ml of O3, the T3 with a dose of 3 ml of EEC and 97 ml of O3, T4 with a dose of 4 ml of EEC and 96 ml of O3, T5 with a dose of 5 ml of EEC and 95 ml of O3, two absolute controls were taken into account, the first one with 100 ml of ozonated water and the second control with 100 ml of pure water. The results showed that treatment 4 obtained a better antifungal action since it allowed the development up to 36.17% followed by treatment 5 with antifungal efficiency values of 51.33% of disease development, likewise it could be observed that the efficiency obtained It was clearly from the cinnamon extract since the pure Ozone control did not present efficient results, presumably due to some factor involved in the preparation.