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Control químico de Monilia (Moniliophthora roreri) en el cultivo de Cacao (Theobroma cacao L.), en Ecuador
| dc.contributor.advisor | Olvera Contreras, Orlando | |
| dc.contributor.author | Lamilla Quinde, Ariel Orlando | |
| dc.date.accessioned | 2022-10-31T21:03:20Z | |
| dc.date.available | 2022-10-31T21:03:20Z | |
| dc.date.issued | 2022 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/13087 | |
| dc.description | This document details information on the chemical control of Monilia (Moniliophthora roreri) in the cultivation of Cocoa (Theobroma cacao L.). There are chemical products that reduce the disease caused by M. roreri, however these can cause damage to the environment and the soil due to their indiscriminate use. It is necessary to determine that the first symptoms appear as very small, oily spots, later they become irregular spots of yellow or brown color; there is necrosis, deformation and rotting of the ears on the outside; where certain fruits can complete their vegetative development without visible symptoms but internally their tissue is necrotic and chemical control can be carried out with chlorothalonil at a dose of 0.6 kg a.i./ha, adding cuprous oxide at a dose of 0.5 kg a.i. /ha every one to two weeks depending on rainfall, intensity of disease and peaks of flowering to protect crops. To control the pathogen, it is essential to apply chemical products based on chlorothalonil at a dose of 0.6 kg/ha and cuprous oxide at a dose of 0.5 kg/ha to control M. roreri; Carry out field research with new active ingredients available on the market and verify their effectiveness and determine control methods that are disseminated to cocoa farmers to reduce the incidence of the disease. | es_ES |
| dc.description | This document details information on the chemical control of Monilia (Moniliophthora roreri) in the cultivation of Cocoa (Theobroma cacao L.). There are chemical products that reduce the disease caused by M. roreri, however these can cause damage to the environment and the soil due to their indiscriminate use. It is necessary to determine that the first symptoms appear as very small, oily spots, later they become irregular spots of yellow or brown color; there is necrosis, deformation and rotting of the ears on the outside; where certain fruits can complete their vegetative development without visible symptoms but internally their tissue is necrotic and chemical control can be carried out with chlorothalonil at a dose of 0.6 kg a.i./ha, adding cuprous oxide at a dose of 0.5 kg a.i. /ha every one to two weeks depending on rainfall, intensity of disease and peaks of flowering to protect crops. To control the pathogen, it is essential to apply chemical products based on chlorothalonil at a dose of 0.6 kg/ha and cuprous oxide at a dose of 0.5 kg/ha to control M. roreri; Carry out field research with new active ingredients available on the market and verify their effectiveness and determine control methods that are disseminated to cocoa farmers to reduce the incidence of the disease. | es_ES |
| dc.description.abstract | El presente documento detalla información sobre el control químico de Monilia (Moniliophthora roreri) en el cultivo de Cacao (Theobroma cacao L.). Hay productos químicos que reducen la enfermedad causada por M. roreri, sin embargo estos pueden causar daños al ambiente y al suelo por el uso indiscriminado de los mismos. Es necesario determinar que los primeros síntomas aparecen como puntos muy pequeños, aceitosos, posteriormente se convierten en manchas irregulares de color amarillo o marrón; se presenta necrosis, deformación y pudrición de las mazorcas en la parte externa; donde ciertos frutos pueden completar su desarrollo vegetativo sin síntomas visibles pero internamente su tejido esta necrosado y el control químico se puede realizar con clorotalonil en dosis de 0,6 kg de i.a./ha, adicionando oxido cuproso en dosis de 0,5 kg de i.a./ha cada una o dos semanas dependiendo de las precipitaciones, de la intensidad de la enfermedad y de los picos más altos de la floración para proteger las cosechas. Para controlar el patógeno es indispensable aplicar productos químicos en la plantación a base de clorotalonil en dosis de 0,6 kg/ha y para desinfectar heridas oxido cuprosos en dosis de 0,5 kg/ha para controlar M. roreri; eealizar investigaciones de campo con nuevos ingredientes activos disponibles en el mercado y comprobar su efectividad y determinar métodos de control que sean difundidos a los agricultores cacaoteros para bajar la incidencia de la enfermedad. | es_ES |
| dc.format.extent | 27 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | BABAHOYO: UTB, 2022 | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | Moliniasis | es_ES |
| dc.subject | Patógeno | es_ES |
| dc.subject | Fungicidas | es_ES |
| dc.subject | Cacao | es_ES |
| dc.title | Control químico de Monilia (Moniliophthora roreri) en el cultivo de Cacao (Theobroma cacao L.), en Ecuador | es_ES |
| dc.type | bachelorThesis | es_ES |
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