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Antifungal effect from Zingiber officinale, Aloe vera and Trichoderma sp. for control of Moniliophthora roreri in Theobroma cacao in Huánuco, Peru
Efecto antifúngico de Zingiber officinale jengibre, Áloe vera y Trichoderma sp. para controlar Moniliophthora roreri en Theobroma cacao en Huánuco, Perú
DOI:
https://doi.org/10.15446/rfnam.v75n1.95804Keywords:
Biological control , Moniliophthora roreri, Peru , Theobroma cacao , Fungicides (en)Control biológico, Monilia, Perú , Cacao , Fungicidas (es)
Theobroma cacao is the main raw material to produce chocolate, as well as for use in the food, cosmetic, and pharmaceutical industries. However, Moniliophthora roreri is one of the most destructive fungal diseases and the main limiting of cacao production worldwide. Thus, this work aimed to assess the inhibitory effect of extracts of Zingiber officinale (T1) and Aloe vera (T2), and Trichoderma harzianum + Bacillus subtillis. (T3) on Moniliophthora roreri infection in Theobroma cacao; in addition, a control (T4) was also evaluated. Each treatment was applied to six plants of cacao. Incidence of monilia infection and fruit weight were monitored every 15 days (in total four periods) after the application of the treatment by spray. Significant differences (P<0.05) were found among treatments for incidence. It was observed that spraying entire cacao trees after two times (approximately 30 days) showed a reduction of monilia infection. After all periods, T1, T2, and T3 showed an incidence of monilia infection by 20.5, 17.7, and 14.9% respectively, compared to cultural control of 41.1%. This reduction of moniliasis infection translates into an increase in fruit weight average for T3 (8.4 kg), T2 (7.3 kg), and T1 (6.9 kg). In contrast, in the control (T3), the fruit weight average decreased by 5.3 kg. Biological control showed efficient management of pathogens as M. roreri. It is recommended to use such antifungal (Aloe vera) spray over at least 120 days which would decrease infection incidence even more.
El cacao Theobroma cacao es la principal materia prima para producir chocolate, así como para su uso en las industrias alimentaria, cosmética y farmacéutica. Sin embargo, Moniliophthora roreri es una de las enfermedades fúngicas más destructivas y la principal limitante de la producción de cacao en todo el mundo. Así, este trabajo evaluó el efecto inhibidor de extractos obtenidos de Zingiber officiale (T1) y Aloe vera (T2), y Trichoderma harzianum + Bacillus subtillis (T3) en la infección producida por Moniliophthora roreri en Theobroma cacao; además, un cultivo control (T4) también fue evaluado. Cada tratamiento se aplicó a seis plantas de cacao. La incidencia de la infección por monilia y el peso de la fruta se monitorearon cada 15 días (en total cuatro períodos) después del tratamiento por pulverización. Se encontraron diferencias significativas (P<0.05) entre los tratamientos por incidencia. Se observó que la pulverización de árboles enteros de cacao después de dos veces (aproximadamente 30 días) mostró una reducción de la infección por monilia. Después de todos los períodos, T1, T2 y T3 mostraron una reducción en la infección por monilia de 20,5, 17,7 y 14,9%, respectivamente, en comparación con el cultivo control de 41,1%. Esta reducción de la infección por moniliasis se tradujo en un aumento del peso promedio de los frutos en T3 (8,4 kg), T2 (7,3 kg) y T1 (6,9 kg). En cambio, el control cultural (T3), el peso promedio de la fruta disminuyó a 5,3 kg. El control biológico mostró un manejo eficiente de patógenos como M. roreri. Recomendamos el uso de este tipo de antifúngicos (en especial Aloe vera) aplicados durante al menos 120 días lo que disminuiría más la incidencia de la infección.
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