Evaluación del crecimiento de Trichoderma SPP a partir de residuos agroindustriales: cáscara de cacao y cáscara de banano maduro.

Abstract

This research evaluated the use of cocoa husks and ripe banana as alternative substrates for the production of the fungus Trichoderma spp. by solid fermentation, with the objective of valorizing agroindustrial wastes and promoting sustainable agricultural practices. A physicochemical characterization of both residues was carried out, determining that the cocoa husk presented a higher content of cellulose (36,90%), organic carbon (48,5%) and nitrogen (0,82%), compared to the ripe banana husk, which showed higher levels of starch (5%) and hemicellulose (10,81%). The experiment contemplated two variables; humidity (60% and 80%) and temperature (25°C and 30°C), evaluating fungal sporulation in spores / g of dry substrate. The results showed that cocoa husk, under conditions of 60% humidity and 25°C (treatment CC6025), reached the highest sporulation with 1,98 x 107 spores / g of substrate on the sixth day, similar to the control (A6025) which reached a sporulation of 2,33 x 107 spores / g of substrate on the fifth day. Banana peel showed a more variable behavior, with a growth of 1,03 x 107at day 12, under conditions of 80% humidity and 30°C (treatment CBM8030), showing lower sporulation and time. Cocoa husk is presented as an efficient substrate for the growth of Trichoderma spp. and stands out not only for its favorable nutritional composition, but also for its higher yield in the preparation of the dry substrate (33,93%). This study reinforces the potential of the valorization of agro-industrial wastes in the biotechnological production of biological control agents, offering an economically and environmentally sustainable alternative