Importancia de los bioestimulantes en el cultivo de cacao (Theobroma cacao L.

Biostimulants are composed of various substances, such as humic acid and fulvic acid, hydrolyzed proteins, hormones and nitrogenous compounds, extracts of algae and higher plants, chitosan and other biopolymers, inorganic compounds, beneficial fungi and microorganisms that promote the growth of plants. cocoa; They help crops resist water stress, improve nutrient absorption and improve fruit quality after foliar or soil application. The information obtained was paraphrased, summarized and analyzed in order to obtain relevant information about the importance of biostimulants in cocoa cultivation (Theobroma cacao L.). From what was previously detailed, it was determined that through the use of biostimulants the use of chemical products can be reduced to a minimum, since, by strengthening the plant's defenses, it becomes healthier and more resistant to pests and diseases. Biostimulants are compounds derived from plant extracts that may contain plant hormones or microorganisms; when two or more plant regulators are combined with other substances (amino acids, nutrients, vitamins, etc.). The use of biostimulants can take better advantage of the contribution of traditional fertilizers and reduce their use; The risk of excess nutrients and phytosanitary products in the environment is reduced. Biofertilizers are applied directly to the leaves and soil; some can be mixed with insecticides, fungicides and soluble fertilizers, always taking care that they do not settle, and their compounds are recommended for better use; Used for the growth of cocoa plants, they help improve development and nutrition. The application of biostimulants to the cocoa tree must be combined with adequate nutrition to achieve high yields; It is recommended to implement a phytosanitary control plan according to the state and stage of production.

• Auteur principal: López Espinoza, Karla Estefanía (author)
• Format: bachelorThesis
• Publié: 2024
• Sujets: Bioestimulantes; Eficacia; Aplicación; Cacao
• Accès en ligne: http://dspace.utb.edu.ec/handle/49000/16069