Control in vivo de Moniliophthora roreri en Theobroma cacao, utilizando polisulfuro de calcio y silicosulfocálcico

Ochoa-Fonseca, Lyda Esperanza; Ramírez-González, Sandra Isabel; López-Báez, Orlando; Espinosa-Zaragoza, Saúl; Alvarado-Gaona, Álvaro Enrique; Álvarez-Siman, Fernando

doi:10.19053/01228420.v14.n2.2017.7149

Cited by 1 publication

(2 citation statements)

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“…Meanwhile, in the in vivo experiment of this study, S. guianensis exhibited the same efficiency as that achieved by the use of copper oxychloride in reducing the internal and external severity of the disease in cacao pods. These results are similar to those reported for in vivo tests conducted by Ochoa-Fonseca et al (2017), who demonstrated that applying a calcium polysulfide and silicosulphocalcic stock completely inhibits the growth of moniliasis in cacao fruits.…”

Section: Antifungal Effects Of S Guianensis Eo On M Rorerisupporting

confidence: 90%

“…The pods selected for testing exhibited healthy conditions, were under 10 cm long (less than 2 months of growth), and in growth stage BBCH 75 (Niemenak et al, 2010). On the surface of each pod, the study area was previously demarcated (4 cm 2 ) using varnish, and the area was then inoculated with spores of M. roreri which was duly sprayed with distilled water, covering the ear with a paper bag inside a plastic bag, to stimulate the germination process of the pathogen (Ochoa-Fonseca et al, 2017). The cocoa pods were inoculated four times (one inoculation every 15 days) with the two treatments that had exhibited the greatest inhibition percentages during the in vitro test, using an aqueous solution composed by Tween 80 (BDH Ltd., Poole, United Kingdom) at 10 % as a solvent of the S. guianensis EO, through directed sprays in the demarcated area, mainly with a 300 ml high-pressure sprayer (generic).…”

Section: In Vivo Antifungal Activity Testmentioning

confidence: 99%

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Potential use of Siparuna guianensis essential oil for the control of Moniliophthora roreri in cacao

Ramos Calderón,

Rodriguez Pérez,

Castrillon Rivera

et al. 2023

Acta Agron.

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Cacao (Theobroma cacao L.) is a crop of globally importance on whose production around 20 million people depend directly. The crop is threatened due to the incidence of diseases caused by phytopathogenic fungi such as Moniliophthora roreri, causing losses of more than 80 % of the annual production. For this reason, in this study, a natural product such as the essential oil (EO) obtained from Siparuna guianensis was evaluated as a control alternative. The chemical composition of the EO, as well as the antifungal effect in vitro and in vivo on M. roreri, the causal agent of moniliasis frosty pod rot, were determined in the cacao pods located in a commercial plantation in southern Huila, Colombia. 28 compounds were detected, predominating: D-Germacrene (26.5 %), (E)-nerolidol (21.5 %), β-caryophyllene (9.3 %), elemol (8.0 %), bicyclogermacrene (7.5 %), δ-elemene (3.5 %), β-elemene (3.0 %), and α-pineno (2.4 %). At a concentration of 1000 μg ml-1 of EO in vitro, an inhibitory effect of 98 % on the mycelial growth of M. roreri was obtained. In the in vivo test at concentrations of 1000 μg ml-1 and 750 μg ml-1, a direct relationship in the decrease of the incidence, external gravity, and internal gravity of M. roreri in cocoa pods was observed, using EO as fungicide. It was concluded that S. guianensis EO represents a great potential for the control of frosty pod rot.

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Section: Antifungal Effects Of S Guianensis Eo On M Rorerisupporting

confidence: 90%

Section: In Vivo Antifungal Activity Testmentioning

confidence: 99%