Efecto de la aplicación de enmiendas orgánicas y hongos micorrízicos sobre la macro porosidad del suelo y el desarrollo vegetativo del cafeto (Coffea-arabica L.), en La Argelia, provincia de Loja

Coffee is a crop of great economic, environmental, and social importance worldwide. In Ecuador, the coffee sector represents approximately 3% of the GDP. However, the province of Loja, one of the main coffee-producing areas, faces challenges such as low fertility, erosion, and limited soil aeration, which negatively impact yields. This research aimed to improve macroporosity and soil quality in coffee plantations through the application of organic amendments (OA) and native arbuscular mycorrhizal fungi (AMF). The study was conducted at the La Argelia Experimental Station of the National University of Loja, located at 2,141 meters above sea level, using a randomized block design with a bifactorial arrangement. Sixteen treatments with three repetitions were evaluated, combining four levels of OA (0, 6, 8, and 10%) and four levels of encapsulated AMF (0, 10, 20, and 30). At 180 days after transplanting, 96 soil samples were collected to analyze physical and hydro-physical properties following OA application and AMF inoculation. Additionally, coffee growth variables were evaluated at 120, 150, 180, and 210 days. The analysis of variance (ANOVA) results showed that OA was the only significant factor (p ≤ 0.05). OA doses of 10 and 8% reduced bulk density by 0.19 and 0.13 g·cm−3, respectively, and increased total porosity by 16.72 and 14.02% compared to the control soil. The treatment with 10% OA improved air capacity by 14.33%θv and reduced the physically inert volume fraction by 15.42%θv. It also increased saturation moisture by 16.72%θv and field capacity by 2.41%θv. In terms of vegetative growth, the 10% OA treatment increased plant height by 21.4 cm and stem diameter by 4.3 mm, compared to 18.1 cm and 3.2 mm in the control group. Although no significant differences were observed in the number of branches (p = 0.84), plants treated with 10% OA showed a higher number of nodes and leaves. In conclusion, the application of OA significantly improved the physical and hydro-physical properties of the soil as well as the vegetative growth of coffee plants. These findings highlight the potential of organic amendments to enhance the productivity and sustainability of the coffee sector in Loja.

• Váldodahkki: Guayanay Castillo, Angel Francisco (author)
• Materiálatiipa: bachelorThesis
• Giella: spa
• Almmustuhtton: 2025
• Fáttát: CULTIVO DE CAFÉ; ABONO ORGANICO; CONDICIONES FISICAS DEL SUELO
• Liŋkkat: https://dspace.unl.edu.ec/jspui/handle/123456789/31792