Los micronutrientes y su importancia en el cultivo de cacao (Theobroma cacao L.).
| dc.contributor.advisor | Díaz Romero, Orlando | |
| dc.contributor.author | Macias Cepeda, Davis Jhon | |
| dc.date.accessioned | 2022-04-30T16:12:28Z | |
| dc.date.available | 2022-04-30T16:12:28Z | |
| dc.date.issued | 2022 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/11363 | |
| dc.description | Micronutrients are the nutritional elements required in smaller quantities by the cocoa crop, taking into account the importance of macroelements; they have the power to carry out important functions for the proper growth and development of plants, and any deficiency can cause a decrease in the productivity of the cocoa crop. The importance of micronutrients in the cocoa plant lies in the fact that without the presence of sulfur, proteins could not be formed. For the structuring of cell partitions, calcium is the main constituent. Zinc, manganese and molybdenum are actively involved in the enzyme manufacturing process and are necessary to accelerate important chemical and biochemical tactics in the functioning of the vegetation. For the formation of the chlorophyll molecule, magnesium is very critical for the utilization of light energy, which is the engine of photosynthesis. In the pollination and fertilization of vegetation, boron allows the growth of the pollen tube for the fertilization of the ovule and the formation of cocoa beans. The information obtained was carried out through the technique of analysis, synthesis and summary, so that the reader knows about micronutrients and their importance in the cultivation of cocoa. From the above, it was determined that the most important micronutrients for cocoa cultivation are iron (Fe), manganese (Mn), copper (Cu), zinc (Zn), boron (B) and molybdenum (Mo). Micronutrients are related to small amounts, being important in the growth and production of the cocoa crop. | es_ES |
| dc.description | Micronutrients are the nutritional elements required in smaller quantities by the cocoa crop, taking into account the importance of macroelements; they have the power to carry out important functions for the proper growth and development of plants, and any deficiency can cause a decrease in the productivity of the cocoa crop. The importance of micronutrients in the cocoa plant lies in the fact that without the presence of sulfur, proteins could not be formed. For the structuring of cell partitions, calcium is the main constituent. Zinc, manganese and molybdenum are actively involved in the enzyme manufacturing process and are necessary to accelerate important chemical and biochemical tactics in the functioning of the vegetation. For the formation of the chlorophyll molecule, magnesium is very critical for the utilization of light energy, which is the engine of photosynthesis. In the pollination and fertilization of vegetation, boron allows the growth of the pollen tube for the fertilization of the ovule and the formation of cocoa beans. The information obtained was carried out through the technique of analysis, synthesis and summary, so that the reader knows about micronutrients and their importance in the cultivation of cocoa. From the above, it was determined that the most important micronutrients for cocoa cultivation are iron (Fe), manganese (Mn), copper (Cu), zinc (Zn), boron (B) and molybdenum (Mo). Micronutrients are related to small amounts, being important in the growth and production of the cocoa crop. | es_ES |
| dc.description.abstract | Los micronutrientes son los elementos nutritivos que requieren en menores cantidades el cultivo de cacao, teniendo en cuenta la importancia de los macroelementos; tiene la facultad de llevar a cabo funciones transcendentes para el adecuado crecimiento y desarrollo de las plantas, y cualquier deficiencia puede ocasionar una disminución de la productividad del cultivo de cacao. La importancia de los micronutrientes en la planta de cacao, radica en que sin la presencia del azufre las proteínas no podrían formarse. Para la estructuración de los tabiques celulares, el calcio es el principal constituyente. El zinc, el manganeso y el molibdeno participan activamente en el proceso de fabricación de enzimas y son necesarios para acelerar importantes tácticas químicas y bioquímicas en el funcionamiento de la vegetación. Para la formación de la molécula de clorofila, el magnesio es muy crítico para el aprovechamiento de la energía luminosa, que es el motor de la fotosíntesis. En la polinización y fecundación de la vegetación, el boro permite el crecimiento del tubo polínico para la fecundación del óvulo y la formación de los granos de cacao. La información obtenida fue efectuada mediante la técnica de análisis, síntesis y resumen, con la finalidad de que el lector conozca sobre los micronutrientes y su importancia en el cultivo de cacao. Por lo anteriormente detallado se determinó que los micronutrientes más importantes para el cultivo de cacao son el hierro (Fe), el manganeso (Mn), el cobre (Cu), el zinc (Zn), el boro (B) y el molibdeno (Mo). Los micronutrientes están relacionados con pequeñas cantidades, siendo importantes en el crecimiento y producción del cultivo de cacao. | es_ES |
| dc.format.extent | 19 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 | Micronutrientes | es_ES |
| dc.subject | Cultivo de cacao | es_ES |
| dc.subject | Crecimiento | es_ES |
| dc.subject | Producción. | es_ES |
| dc.title | Los micronutrientes y su importancia en el cultivo de cacao (Theobroma cacao L.). | es_ES |
| dc.type | bachelorThesis | es_ES |
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