Associated mycobiota to cocoa fruits with symptoms of moniliasis in the equatorial Amazon

The cocoa cultivated in Ecuador is having greatest aroma, exquisite flavor, fragrance and quality for exportation market; it is a strategic species for the Ecuadorian agribusiness. The present study was aimed at characterizing the associate mycobiota to cocoa fruits with symptoms of Moniliasis based...

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Bibliographic Details
Published inCentro agrícola Vol. 43; no. 1; pp. 48 - 54
Main Authors Karina Carrera-Sánchez, Lidcay Herrera Isla, Manuel Díaz Castellanos, Michel Leiva-Mora
Format Journal Article
LanguageSpanish
Published Universidad Central "Marta Abreu" de Las Villas 01.11.2016
Subjects
Biodiversity
Ecuador
fungi
Moniliophthora roreri
Theobroma cacao
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Summary:The cocoa cultivated in Ecuador is having greatest aroma, exquisite flavor, fragrance and quality for exportation market; it is a strategic species for the Ecuadorian agribusiness. The present study was aimed at characterizing the associate mycobiota to cocoa fruits with symptoms of Moniliasis based on morphological characters in the Ecuadorian Amazon. Infected plant materials (flowers, and fruits) were collected and processed in the laboratory to prepare humid cameras. Once isolated, using the technique of humid cameras and based on morphological criteria the following genera and species of filamentous fungi associated with cacao fruits were identified: Cylindrocladium (Morgan), Dichobotrys (Hennebert) Moniliophthora roreri (Cif.) HC Evans, Stalpers (Samson & Benny), Colletotrichum (Corda) and Phytophthora palmivora (EJ Butler). The results indicated that the morphological features are very useful to identify and characterize filamentous fungi associated with cacao pods. These microorganisms can cause deterioration of the harvested material.
ISSN:0253-5785
2072-2001