Microorganismos beneficos para el control biológico de moniliasis (Moniliphtera roreri) en cacao (Theobroma cacao L)

The cocoa crop (Theobroma cacao L. ), is considered a precious treasure that has been endowed by nature being recognized for its characteristic flavor and aroma together with its economic value and its potential as a driver for long-term sustainability, moniliasis is a fungal disease that generates harmful effects on cocoa, caused by the pathogen Moniliophthora roreri in Ecuador, 55% of production is lost annually due to the infection of this fungus, since it directly affects the cocoa pods. There are microbial antagonists that are constantly being studied, since microorganisms such as fungi that can be used as a control measure for Monoliophtera roreri in cocoa cultivation have been evaluated, For the life cycle to develop correctly, environmental conditions are important, since the beginning of the cycle occurs when humidity is low, that is where the cadiospores are generated in millions of quantities, Trichoderma harzianum and Bacillus subtilis are the main microorganisms used for biological control in the cultivation of cocoa this due to its mechanism of action allows to maintain a certain degree of control of moniliasis this is shown as an alternative to reduce the negative impact caused by the excess of pesticides both in the environment and the resistance that can generate the pathogen the use of Trichoderma harzianum and Bacillus subtilis and their application at field level is recommended as an alternative and preventive method to chemical control, it is also recommended to continue carrying out studies with the microorganisms that have demonstrated greater effectiveness at field level, this in zones with different meteorological conditions

• Auteur principal: Monserrate Aviles, Andres Adolfo (author)
• Format: bachelorThesis
• Publié: 2025
• Sujets: Cacao; Efectividad; Monilla; Microorganismo
• Accès en ligne: http://dspace.utb.edu.ec/handle/49000/17922