CONTROL BIOLÓGICO DEL HONGO Penicillium sp. EN NARANJAS MEDIANTE KOMBUCHA
DOI:
https://doi.org/10.66104/e850zd09Palabras clave:
Moho verde; Biofungicida; Control alternativo.Resumen
El moho verde es causado por Penicillium digitatum, una enfermedad que afecta al 90% de la producción poscosecha, resultando en la pérdida total de fruta. El objetivo fue aislar Penicillium sp. y someterlo a ensayos in vitro e in vivo con kombucha. El hongo fue caracterizado morfológicamente, y la gelatina se utilizó como una alternativa complementaria a la kombucha, probada en ensayos in vitro (1%, 2%, 3%, 4% y 5%). La kombucha fue sometida a ensayos a concentraciones de 50%, 60%, 70%, 80% y 100%. Se utilizó agua destilada autoclavada como control positivo (CP) y metil tiofanato (2%) como control negativo (NC). En las pruebas in vivo, se utilizaron las mismas concentraciones de kombucha probadas in vitro. En la prueba de comparación directa, se utilizó kombucha (50% y 100%), junto con frutas de control. Los resultados metagenómicos indicaron que los géneros Komagotaeibacter y Pichiaceae sp. eran dominantes en kombucha. En pruebas in vitro, kombucha mostró inhibición de Penicillium sp., con este efecto evidente desde el cuarto día de evaluación. La gelatina ejerció un efecto inhibidor sobre Penicillium sp., con inhibición significativa en el décimo día, con un crecimiento menor que el control positivo. Kombucha con gelatina (1%) fue eficaz en la inhibición del crecimiento de Penicillium sp., siendo el efecto inhibidor estadísticamente significativo en comparación con los controles positivo y negativo. En la prueba in vivo, todas las concentraciones resultaron en una supresión total de la progresión de la enfermedad, a diferencia del Control Positivo y el Control Negativo, que mostraron una progresión de la enfermedad intermedia. En el ensayo de confrontación directa, kombucha fue altamente eficaz, con cero progresión de la enfermedad bajo estas condiciones de tratamiento. El estudio demostró resultados que revelan el potencial del kombucha como biofungicida en el control de Penicillium sp., representando una alternativa sustentable y prometedora para controlar el 100% del desarrollo de moho verde en frutos de naranja.
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Derechos de autor 2026 Msc. Alessandra Macedo Barros, Dra. Talita Pereira de Souza Ferreira, Dr. Bergmann Morais Ribeiro, Dra. Ellen Caroline Feitoza Pires, Ms. Hélio Sousa Brito, Dr. Raphael Sanzio Pimenta
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