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Efecto de la mancha negra (Phytophthora spp.) en el cultivo de Cacao (Theobroma cacao L.) en el Ecuador
| dc.contributor.advisor | Olvera Contreras, Orlando | |
| dc.contributor.author | Franco Apupalo, Pedro Ramon | |
| dc.date.accessioned | 2023-10-25T16:40:15Z | |
| dc.date.available | 2023-10-25T16:40:15Z | |
| dc.date.issued | 2023 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/14797 | |
| dc.description | Cocoa (Theobroma cacao L.) is an important crop in the world, especially in tropical countries. But throughout history, the cocoa industry has been devastated due to rampant decline caused by emerging diseases caused by various pathogens, including Phytophthora spp. The objective was to detail information about black spot (Phytophthora spp) in cocoa cultivation. The methodology used consisted of collecting information from updated texts, magazines, virtual libraries and academic articles that contributed to the development of this instrument. The results detail that cocoa is of importance worldwide and its yield is low, due to the incidence of Phytophthora spp. The conclusions determine that Phytophthora spp attacks roots, leaves, stems and branches of cocoa, from nursery stages to adult plants, but the most serious damage occurs in the pods, which can be attacked at any stage of development, producing a dark brown spot. with slightly irregular margins; The greatest damage caused is infections in the fruits. One of the first symptoms observed is the appearance of small darkened spots on the surface of the peel visible approximately 30 hours after infection in fruits at any stage of development. As methods of cultural control, shading through pruning, weed control, techniques for evacuating excess water and weekly removal of diseased fruits are mentioned; chemical control uses synthetic fungicides composed of copper, metalaxyl and phosphonates and biological control, Trichoderma, Penicillium, Gliocladium, Rhodotorula, Candida Pseudomonas and Bacillus. | es_ES |
| dc.description | Cocoa (Theobroma cacao L.) is an important crop in the world, especially in tropical countries. But throughout history, the cocoa industry has been devastated due to rampant decline caused by emerging diseases caused by various pathogens, including Phytophthora spp. The objective was to detail information about black spot (Phytophthora spp) in cocoa cultivation. The methodology used consisted of collecting information from updated texts, magazines, virtual libraries and academic articles that contributed to the development of this instrument. The results detail that cocoa is of importance worldwide and its yield is low, due to the incidence of Phytophthora spp. The conclusions determine that Phytophthora spp attacks roots, leaves, stems and branches of cocoa, from nursery stages to adult plants, but the most serious damage occurs in the pods, which can be attacked at any stage of development, producing a dark brown spot. with slightly irregular margins; The greatest damage caused is infections in the fruits. One of the first symptoms observed is the appearance of small darkened spots on the surface of the peel visible approximately 30 hours after infection in fruits at any stage of development. As methods of cultural control, shading through pruning, weed control, techniques for evacuating excess water and weekly removal of diseased fruits are mentioned; chemical control uses synthetic fungicides composed of copper, metalaxyl and phosphonates and biological control, Trichoderma, Penicillium, Gliocladium, Rhodotorula, Candida Pseudomonas and Bacillus. | es_ES |
| dc.description.abstract | El cacao (Theobroma cacao L.) es un cultivo importante en el mundo, especialmente en países tropicales. Pero a lo largo de la historia, la industria cacaotera se ha visto devastada debido a un desenfrenado declive ocasionado por enfermedades emergentes causadas por varios patógenos, entre ellos Phytophthora spp. El objetivo planteado fue detallar información sobre la mancha negra (Phytophthora spp) en el cultivo de cacao. La metodología utilizada consistió en recopilar información de textos actualizados, revistas, bibliotecas virtuales y artículos académicos que contribuyeron al desarrollo de este instrumento. Los resultados detallan que el cacao es de importancia a nivel mundial y su rendimiento es bajo, por la incidencia de Phytophthora spp. Las conclusiones determinan que Phytophthora spp ataca raíces, hojas, tallos y ramas del cacao, desde etapas de vivero hasta plantas adultas, pero el daño más grave ocurre en las mazorcas, las que pueden ser atacadas en cualquier etapa del desarrollo produciendo una mancha café oscura de márgenes ligeramente irregulares; los mayores daños causados son las infecciones en los frutos. Uno de los primeros síntomas observados es aparición de pequeñas manchas oscurecidas en la superficie de la cáscara visible aproximadamente 30 horas después de la infección en frutos en cualquier etapa de desarrollo. Como métodos de control cultural se menciona el sombramiento mediante podas, control de malezas, técnicas de evacuación de excedentes de agua y la remoción semanal de frutos enfermos; control químico se utilizan fungicidas sintéticos compuestos de cobre, metalaxil y fosfonatos y control biológico, Trichoderma, Penicillium, Gliocladium, Rhodotorula, Candida Pseudomonas y Bacillus. | es_ES |
| dc.format.extent | 23 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | BABAHOYO: UTB, 2023 | 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 | Enfermedad | es_ES |
| dc.subject | Patógenos | es_ES |
| dc.subject | Podas | es_ES |
| dc.subject | Sulfato de cobre | es_ES |
| dc.title | Efecto de la mancha negra (Phytophthora spp.) en el cultivo de Cacao (Theobroma cacao L.) en el Ecuador | es_ES |
| dc.type | bachelorThesis | es_ES |
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