Aplicación de micorrizas y un mycobacter en viveros de cacao theobroma cacao l

Abstract:

This research work was on the future site, Canton of Santa Rosa, El Oro province, Ecuador, on 0.5 km of the track The Victory - Bella Maria to the height of the km 5 with the purpose of evaluating the behavior of the mycorrhizae and the beneficial bacteria in the seedlings of In search of a solution to the problem to the farmers in this sector who are the purpose of evaluating the behavior of the mycorrhizae and the beneficial bacteria in the cacao seedlings to improve their conditions before being carried to definitive field, those who are affected taking Those who are affected taking losses they get weak plants due to the poor quality of the substrates on which they are propagated, diminishing the quality of plants at the end that has an important effect on their crops. This research is conducted through the application of microorganisms as they are the mycorrhizae and the bacteria in seedlings in nursery stage, performing three destructive sampling every 30 days to 10 plants selected at random to evaluate parameters such as germination percentages in each their On each substrate with different treatment, percentages of seedlings alive, heights of plants, number of leaves, leaf size, diameter of stems, size of roots, and coloring of roots to the 30, 60 and 90 days by effect of the treatments. This study resulted in the incorporation Arbuscular mycorrhizal and the beneficial bacteria in cocoa in the nursery stage did not affect the physiological behavior of the seedlings. They should be done a more thorough follow in story to the best dose of application of these in the substrates.

Año de publicación:

2014

Keywords:

• Vivero
• Micorrizas
• BACTERIAS BENÉFICAS
• cacao

Fuente:

rraae