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Bacillus subtilis en el control de Phytophthora palmivora y Moniliophthora roreri en mazorcas de cacao
| dc.contributor.advisor | Cadena Piedrahita, Dalton | |
| dc.contributor.author | Castro Junco, Lenin Alejandro | |
| dc.date.accessioned | 2022-11-09T13:43:13Z | |
| dc.date.available | 2022-11-09T13:43:13Z | |
| dc.date.issued | 2022 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/13139 | |
| dc.description | The phytopathogenic fungus Phytophthora spp. can affect all tissues of cocoa plants such as floral bearings, tender suckers and nursery seedlings, causing a characteristic symptom a tobacco brown spot on new leaves, being also responsible for cancer of the trunk and roots, presenting the greatest damage in the fruits. The M. roreri fungus initiates its penetration and development process at any stage of its development, but it is more susceptible in the initial stage. Externally, symptoms appear as very small, circular, oily spots, which turn into irregular yellow and brown spots. After three to four days, white mycelium develops on the lesions and then the spores appear, which confer a cream to brown color. The information obtained was carried out through the technique of analysis, synthesis and summary, with the purpose of informing the reader about the importance of the use of the bacterium Bacillus subtilis in the control of Phytophthora palmivora and Moniliophthora roreri in cocoa pods. From the above detailed it was determined, that Antibiosis is the main mechanism of movement of B. subtilis against pathogens M. roreri and P. palmivora, through the formation of antifungal lipopeptides including sulfactin, iturin and phengicins, different few known mechanisms is competition for space, induction of resistance and promoter enhancement, including P solubilization, nitrogen fixation, auxin and ammonia production. B. subtilis. are chitinolytic and can be prompt adversaries of plant pathogenic fungi, including M. roreri and M. perniciosa. The formulated application of B. subtilis QST 713 (2 L/ha, 10 cc/L of water), alternated with B. pumilus stress QST 2808 (2 L/ha, 10 cc/L of water), presents the highest control efficacy for P. palmivora, so this application is recommended in cocoa plantations | es_ES |
| dc.description | The phytopathogenic fungus Phytophthora spp. can affect all tissues of cocoa plants such as floral bearings, tender suckers and nursery seedlings, causing a characteristic symptom a tobacco brown spot on new leaves, being also responsible for cancer of the trunk and roots, presenting the greatest damage in the fruits. The M. roreri fungus initiates its penetration and development process at any stage of its development, but it is more susceptible in the initial stage. Externally, symptoms appear as very small, circular, oily spots, which turn into irregular yellow and brown spots. After three to four days, white mycelium develops on the lesions and then the spores appear, which confer a cream to brown color. The information obtained was carried out through the technique of analysis, synthesis and summary, with the purpose of informing the reader about the importance of the use of the bacterium Bacillus subtilis in the control of Phytophthora palmivora and Moniliophthora roreri in cocoa pods. From the above detailed it was determined, that Antibiosis is the main mechanism of movement of B. subtilis against pathogens M. roreri and P. palmivora, through the formation of antifungal lipopeptides including sulfactin, iturin and phengicins, different few known mechanisms is competition for space, induction of resistance and promoter enhancement, including P solubilization, nitrogen fixation, auxin and ammonia production. B. subtilis. are chitinolytic and can be prompt adversaries of plant pathogenic fungi, including M. roreri and M. perniciosa. The formulated application of B. subtilis QST 713 (2 L/ha, 10 cc/L of water), alternated with B. pumilus stress QST 2808 (2 L/ha, 10 cc/L of water), presents the highest control efficacy for P. palmivora, so this application is recommended in cocoa plantations | es_ES |
| dc.description.abstract | El hongo fitopatógeno Phytophthora spp. puede afectar todos los tejidos de las plantas de cacao como los cojinetes florales, chupones tiernos y plántulas de viveros, causando un síntoma característico una mancha color café tabaco en las hojas nuevas, siendo responsable también del cáncer del tronco y raíces, presentándose el mayor daño en los frutos. El hongo M. roreri inicia su proceso de penetración y desarrollo en cualquier fase de su desarrollo, pero son más susceptibles en la etapa inicial. De forma externa los síntomas aparecen como puntos aceitosos muy pequeños y circulares, los mismos que se transforman en manchas irregulares de color amarrillo y marrón. Entre los tres y cuatro días, se desarrolla el micelio blanco sobre las lesiones y luego aparecen las esporas, las cuales confieren un color crema a marrón. La información obtenida fue efectuada mediante la técnica de análisis, síntesis y resumen, con la finalidad de que el lector conozca sobre la importancia del uso de la bacteria Bacillus subtilis en el control de Phytophthora palmivora y Moniliophthora roreri en mazorcas de cacao. Por lo anteriormente detallado se determinó, que La antibiosis es el principal mecanismo de movimiento de B. subtilis contra los patógenos M. roreri y P. palmivora, a través de la formación de lipopéptidos antifúngicos incluyendo sulfactina, iturina y fengicinas, diferentes pocos mecanismos conocidos es la competencia por el espacio, la inducción de la resistencia y el aumento de promotor, incluyendo la solubilización de P, la fijación de nitrógeno, la producción de auxina y amoníaco. B. subtilis. son quitinolíticos y pueden ser adversarios sin demora de los hongos patógenos de las plantas, entre los que se encuentran M. roreri y M. perniciosa. La aplicación formulados de B. subtilis QST 713 (2 L/ha, 10 cc/L de agua), alternado con B. pumilus estrés QST 2808 (2 L/ha, 10 cc/L de agua), presenta la mayor eficacia de control para P. palmivora, por lo que se recomienda esta aplicación en las plantaciones de cacao. | es_ES |
| dc.format.extent | 40 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 | Bacillus subtilis | es_ES |
| dc.subject | Phytophthora palmivora | es_ES |
| dc.subject | Moniliophthora roreri | es_ES |
| dc.subject | Cacao | es_ES |
| dc.title | Bacillus subtilis en el control de Phytophthora palmivora y Moniliophthora roreri en mazorcas de cacao | es_ES |
| dc.type | bachelorThesis | es_ES |
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