Evaluación de extractos etanólicos de canela en el control de la moniliophthora roreri en cacao a nivel in vitro.

Abstract

Cocoa (Theobroma cacao L.) is from Latin America; where there are historical compilations that show that the Mayans cultivated it and used its seeds as currency; in the same way, the Aztecs gave it "divine" powers and its consumption was destined for the society with the highest status. Cocoa is one of the crops with the highest demand, therefore, in 2011 worldwide there were approximately 9'915,968.9 hectares planted, the countries of Africa are the holders of 65.8% of world production, while Latin America has with 13.6%. Consequently, in Ecuador, 70% of world production has been reached, becoming characterized as the largest producer, but likewise the economy has been decreasing due to the yield of the plantations for genetic reasons, and the serious impact of diseases. The disease that most affects cocoa is (Moniliasis); the symptoms appear on the fruit, the spores are dispersed by air currents and it does not require high humidity. For the control of moniliasis, several control methods have been used such as: chemical, biological, and cultural, each of these methods has been of great help in the management of this disease. The objective of this research is to determine the best dose of ethanolic cinnamon extract on the mycelial inhibition of the phytopathogenic fungus M. roreri at the in vitro level; This research was carried out in the Phytopathology laboratory at the Technical University of Machala. To carry it out, we proceeded with the use of cinnamon which is liquefied until obtaining a powder where alcohol was supplied for three days and in turn the preparation of the PDA culture medium (Potato / Dextrose / Agar) was carried out. then in different glass bottles PDA was placed with a syringe in volumes of 99 ml, 98ml, 97ml, 96ml, and 95ml; In addition, cinnamon extract is added with missing volumes to 100 ml in each of the bottles; With the use of a Petri dish, the PDA + cinnamon solution of the volume of 99 + 1ml was placed in 5 repetitions and a mycelium was placed in each of the boxes, after the preparation of the Petri dishes, it was placed in a cover the 5 boxes and they were stored right there in the room; in the same way it was done with the other solutions. The concentrations at 3, 4 and 5% were the treatments that showed the best antifungal activity in the control of the phytopathogenic fungus since they are statistically similar to each other. That is, treatments 3, 4 and 5% are statistically different from the rest of the treatments. Treatments 1, 2, 3, 4 and 5% that only contained alcohol were observed to be statistically equal to the control, not interfering with the growth of the phytopathogenic fungus. Under this context, other in vitro tests are recommended using a mixture of different botanical extracts and the use of different ones, for the extraction of secondary metabolites from other plants, it can also be recommended that it should be investigated with the best doses indicated in this study, in field conditions.