Mucílago de cacao como agente antifúngico in vitro frente a Moniliophthora roreri
Palabras clave:
permeabilidad, biocontrol, fitopatógenoResumen
Se evaluó el efecto antifúngico in vitro del mucílago de cacao (Theobroma cacao L.) sobre Moniliophthora roreri, con el propósito de definir condiciones de fermentación y concentración con mayor eficacia. En laboratorio se aplicó un diseño completamente al azar con arreglo factorial, considerando fermentación de 5, 10 y 15 días y concentraciones de 10, 7,5, 5 y 2,5 por ciento, además de un control. La actividad se estimó mediante crecimiento micelial y cambios en la integridad de membrana, usando conductividad eléctrica y absorbancia a 256 nanómetros. El mucílago fermentado 10 y 15 días redujo el crecimiento fúngico y aumentó la permeabilidad celular frente a 5 días, y las concentraciones de 10 y 7,5 por ciento mostraron la mayor respuesta. Los hallazgos sugieren que la fermentación potencia la bioactividad del mucílago y, sin exagerar su alcance, respaldan su uso potencial como alternativa sostenible para el manejo de la moniliasis del cacao en sistemas productivos locales cacaoteros.
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Derechos de autor 2026 Ruperty-Parraga, Jackson Emilio, Ponce-Arévalo, Lady Diana, Rodríguez-Rivera, Roger Steven, Reasco-Tigua, Emily Dayana, Manrique-Piedra, Kerly Xiomara (Autor/a)
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