Caracterización de microorganismos fúngicos asociados a frutos de cacao (Theobroma cacao L.) en tres localidades de la provincia de Orellana.

Abstract

The investigation aimed to characterize the fungal microorganisms associated with cocoa fruits (Theobroma cacao L.) in three places of Orellana province. Samples from La Paz, Bajo Huino (Loreto), La Belleza (Francisco de Orellana), INIAP-EECA, San Jacinto and La Calumeña (La Joya de los Sachas) were processed. Indirect isolations were made from the samples, which were grouped into morphotypes. In the cultural characterization, the aspects of the colonies such as color, shape, elevation, edge and surface were considered. The morphological characteristics were determined using plates with adhesive tape and microcultures, the information was confirmed with the identification keys. As for the molecular characterization, the DNA chain amplification technique was used with the primers ITS1 and ITS4 and the PCR products were sequenced in the company MACROGEN KOREA, with the program Chromas Technelysium Pty Ltd version 2.6.6.6 the electropherograms were visualized and with the Blast tool of the NCBI the sequences obtained were compared with the data bank. Fungal diversity was analyzed through relative abundance and with the R 4.2 program, species richness, Shannon and Simpson index were estimated. The fungal diversity among the localities was different, with the INIAP-EECA locality showing a higher species richness, and the Shannon and Simpson diversity was higher in the La Calumeña locality. The lowest species richness, Shannon and Simpson index was found at the Bajo Huino locality. A total of 14 fungal genera were isolated, the most abundant being: Penicillium sp, Epicoccum sp., Lasiodiplodia sp., Trichoderma sp. and Fusarium sp. Antagonism tests with the antagonistic fungi: Trichoderma sp., Clonostachys sp. and Purpureocillium sp. are recommended for the control of M. roreri.