Evaluación de extractos acuosos de aji y ajo sobre el crecimiento micelial de moniliophthora roreri a nivel in vitro

Abstract

Cocoa (Theobroma cacao), which in Greek is described as "food of the gods", is a plant that grows in tropical humid forests, for this reason its origin is restricted to certain areas of the planet. The African countries Ivory Coast and Ghana are the largest producers of regular cocoa in the world with around 65%, while Latin America concentrates 90% of fine aroma cocoa. It is estimated that, in Ecuador, of the 24 Provinces, 23 produce cocoa in different proportions and its production is a monoculture. The provinces with the highest concentration of this crop are: Los RÍos, Guayas, El Oro and Esmeraldas. The main diseases in cocoa cultivation are Moniliasis and Black Corn, its causal agents are Moniliophthora roreri and Phytophthora spp. To control Moniliasis, different alternatives are used to help contain the disease, such as the use of fungicides, endophytic fungi, organic fungicides and botanical extracts. Extracts of plant origin have the particularity of having secondary metabolites that make the plant form defense strategies against an attack by phytopathogens, among the metabolites found in plants are: phenols, flavonoids, terpene alkaloids, essential oils, lecithins and polypeptides. Based on the problem of not having adequate control for cocoa diseases, this research is based on the use of two plants: Garlic (Allium sativum) and Chili (Capsicum annuum), where we aim to determine what percentage of aqueous extract obtained better results, and from which it will be possible to obtain the secondary metabolites present to inhibit the mycelial growth of Moniliophthora roreri at the in vitro level. The treatments that were used in the investigation were the following: In the mean comparison test, in the growth averages T3 (aqueous extract of Garlic at 30%); T2 (aqueous extract of garlic at 20%); T9 (extract Aqueous extract of Garlic-Chili at 30%);T1(Aqueous extract of garlic at 10%);T8(Aqueous extract of Garlic-Chili at 20%);T4 (Aqueous extract of Chili at 10%);T5(Aqueous extract of Chili 20%); T7 (aqueous extract of Garlic-Chili); T6 (aqueous extract of Chili 30%); T10 (absolute control) these were the treatments applied with their corresponding doses. For the preparation of extracts we use three Erlenmeyer flasks where we place the fresh material of the different plants, in this case we use the chili and garlic bulbs, and in a mortar with pestle the macaques, the dosage that was used in each Erlenmeyer was: 60gr of garlic/300ml of distilled water; 60g of chili/300ml of distilled water and a combination of 30g of garlic – 30g of chili/300ml of distilled water, the final weight/volume ratio was 1:3.Under controlled laboratory conditions, the treatments that presented the greatest inhibitory effect were the T3 aqueous extract of garlic at 30% and T2 aqueous extract of garlic at 20%, both are statistically equal and different from the rest of the treatments, finally it is recommended to carry out studies focused on botanical extracts of plant origin with antifungal potential, as an alternative of control in the management of diseases caused by phytopathogenic fungi.