scholarly journals EKSPLORASI SPATIAL DAN IDENTIFIKASI CENDAWAN ENDOFIT PADA TANAMAN KAKAO (Theobroma cacao L.) DI BALI

2018 ◽  
pp. 1
Author(s):  
Lilis Riana Tambunan ◽  
Meitini Proborini ◽  
Putu Adriani Astiti
Keyword(s):  
Endophytic Fungi ◽  
Theobroma Cacao ◽  
Room Temperature ◽  
Trichoderma Viride ◽  
Raw Material ◽  
Rhizopus Stolonifer ◽  
Pharmaceutical Industries ◽  
Soil Rhizosphere ◽  
The Village ◽  
Theobroma Cacao L

Cocoa plant (Theobroma cacao L.) can grow well in the highlands and lowlands, a plantation and industrial plantwhich is known as one of the export commodities, as raw material for the food and pharmaceutical industries which cancontribute to an increase in foreign exchange endophytic fungus is a fungus living on a live network of plants such asseeds, leaves, flowers, twigs, stems and roots. Truffles are generally mutualistic endophyte and is known to stimulate thegrowth of plants, capable of producing antibiotics and plant growth regulators (hormones). This study aims to determinethe diversity and identify endophytic fungi on Kakao.yang found in two different locations in Bali, in the village of KajaBuahan District of Payangan, Gianyar and the Village of Tua, Marga, Tabanan regency subdistricts. Research carried outin the field with the exploration methods, isolation, identification and diversity analysis conducted at the Laboratory ofPlant Taxonomy (Mycology), Department of Biology, Faculty of Mathematics, University of Udayana. Laboratoryresearch conducted by isolating the roots, leaves, plant stems and content of the soil (rhizosphere) cocoa. Once isolated,grown on PDA medium subsequently incubated at room temperature 250C. Isolates that grow back isolated and purifiedon a PDA medium for further identified to the genera or species level. A total of six isolates of endophytic fungi identifiedin the rhizosphere and cocoa plant that is where four of these isolates were identified to species, two isolates were notidentified until genus. Fungi were identified namely Aspergillus flavus, Rhizopus stolonifer, Cladosporiumsphaeropermum, Trichoderma viride, isolates 1 and 2 isolates.Keywords: cocoa, endophytic fungi, highlands and lowlands

scholarly journals Symbiotic and endophytic fungi as biocontrols against cocoa (Theobroma cacao L.) phytopathogens

2017 ◽  
Vol 43 (2) ◽  
pp. 87-93 ◽  
Author(s):  
Raquel Amanda Villamizar-Gallardo ◽  
Oscar Orlando Ortíz-Rodriguez ◽  
Jhon Wilmer Escobar
Keyword(s):  
Theobroma Cacao ◽  
Trichoderma Viride ◽  
Phytophthora Palmivora ◽  
Mycotoxigenic Fungi ◽  
Black Pod ◽  
Antagonistic Potential ◽  
Native Strains ◽  
Biological Methods ◽  
Theobroma Cacao L

ABSTRACT Cocoa (Theobroma cacao L.) is a tropical tree, seriously affected by fungal diseases. To control several pathogens, biological methods are prescribed since they are friendly to the environment and easy to use. The main objective of this study was to assess the biocontrol effect of two native strains, Trichoderma viride and Botryosphaeria quercum, on phytopathogens such as Phytophthora palmivora and Moniliophtora roreri, causal agents of black pod and frosty pod rot diseases, respectively. In addition, biocontrolers were faced on potential mycotoxigenic fungi such as Aspergills flavus and Fusarium solani, which are very common on cocoa. The Bio-Control Index (BCI) was calculated to determine the in vitro biocontrol effect against the four phytopathogens. Results indicated that the best biocontrol agent of phytopathogens was B. quercum, showing BCI of 82.3%, 80.7%, 63.3% and 59.7% for each tested phytopathogen, respectively. Competition for substrate was the dominant biocontrol strategy. As to the origin of strains, those coming from the Department Norte de Santander and Santander showed the highest average inhibition percentage. This study provides an initial screening to the endophytic and antagonistic potential of fungi, specifically those capable of colonizing cocoa pods and soils. Thus, these strains can be used as an efficient biological control alternative against several known phytopathogens of cocoa in the field.

scholarly journals Antifungal effect from Zingiber officinale, Aloe vera and Trichoderma sp. for control of Moniliophthora roreri in Theobroma cacao in Huánuco, Peru

2022 ◽  
Vol 75 (1) ◽  
Author(s):  
Rocio Reyna Soto Chochocca ◽  
Elena Gonzales Avila ◽  
Joel Hugo Fernandez Rojas ◽  
Julio Miguel Angeles Suazo ◽  
Alex Rubén Huamán De La Cruz ◽  
...  
Keyword(s):  
Theobroma Cacao ◽  
Aloe Vera ◽  
Zingiber Officinale ◽  
Inhibitory Effect ◽  
Fruit Weight ◽  
Cultural Control ◽  
Raw Material ◽  
Efficient Management ◽  
Pharmaceutical Industries ◽  
Moniliophthora Roreri

Theobroma cacao is the main raw material to produce chocolate, as well as for use in the food, cosmetic, and pharmaceutical industries. However, Moniliophthora roreri is one of the most destructive fungal diseases and the main limiting of cacao production worldwide. Thus, this work aimed to assess the inhibitory effect of extracts of Zingiber officinale (T1) and Aloe vera (T2), and Trichoderma harzianum + Bacillus subtillis. (T3) on Moniliophthora roreri infection in Theobroma cacao; in addition, a control (T4) was also evaluated. Each treatment was applied to six plants of cacao. Incidence of monilia infection and fruit weight were monitored every 15 days (in total four periods) after the application of the treatment by spray. Significant differences (P<0.05) were found among treatments for incidence. It was observed that spraying entire cacao trees after two times (approximately 30 days) showed a reduction of monilia infection. After all periods, T1, T2, and T3 showed an incidence of monilia infection by 20.5, 17.7, and 14.9% respectively, compared to cultural control of 41.1%. This reduction of moniliasis infection translates into an increase in fruit weight average for T3 (8.4 kg), T2 (7.3 kg), and T1 (6.9 kg). In contrast, in the control (T3), the fruit weight average decreased by 5.3 kg. Biological control showed efficient management of pathogens as M. roreri. It is recommended to use such antifungal (Aloe vera) spray over at least 120 days which would decrease infection incidence even more.

scholarly journals Isolation and Identification of Endophytic Fungi on Cocoa Plant (Theobroma cacao L.) and Antagonist Activity against Colletotrichum gloeosporioides

2021 ◽  
Vol 10 (9) ◽  
pp. 419-430
Author(s):  
Zaedar A. Rosmana ◽  
T. Kuswinanti Nasaruddin
Keyword(s):  
Endophytic Fungi ◽  
Theobroma Cacao ◽  
Colletotrichum Gloeosporioides ◽  
Pathogenic Fungi ◽  
Isolation And Identification ◽  
Trichoderma Sp ◽  
Cocoa Production ◽  
Young Leaves ◽  
Central Sulawesi ◽  
Theobroma Cacao L

Anthracnose disease which is caused by Colletotrichum gloeosporioides fungi becomes a resistor factor in cocoa production. Infect on young leaves creates leaf blight, consequently those leaves can die completely or only several parts starting from leaf blade and then fall, but infection at mature leaves spots appear in random border form and leave hole in the same location. Branches with infected leaves will experience die back and look like a broom, in the other side, infection at young fruit turns fruit to be dried and wrinkled while at mature fruits showed dried and rotten tips. This research is aimed at finding potential endophytic fungi from cocoa plant that can resist the growth of pathogenic fungi, C. gloeosporioides which cause anthracnose on cocoa plant (Theobroma cacao L). Isolation and identification of endophytic fungi on cocoa plant from Banggai district in Central Sulawesi results showed 10 isolates of endopphytic fungi: 2 isolates from leaves organ isolation; 4 isolates from stem; and 4 isolates from fruit pod. They both identified morphologically and macroscopically and found to have similarity to Trichoderma sp, Penicillium sp, Aspergilus sp that has resistance capability against Colletotrichum gloeosporioides colony through antagonist mechanism marked by the presence of resistance zone. Trichodermasp demonstrated the highest percentage at isolate G in 56,92%.

scholarly journals Identifying Cocoa Marketing System (Theobroma Cacao L.) at Utcubamba and Bagua Provinces in the Region of Amazonas-Peru

2018 ◽  
Vol 11 (4) ◽  
pp. 27-36
Author(s):  
Vicente M. Castañeda Chávez ◽  
Polito M. Huayama Sopla ◽  
Pablo A. Rituay Trujillo
Keyword(s):  
Theobroma Cacao ◽  
Free Market ◽  
Supply And Demand ◽  
Raw Material ◽  
Survey Method ◽  
Marketing System ◽  
Fresh State ◽  
Agricultural Organizations ◽  
Theobroma Cacao L

Summary Subject and purpose of work: The purpose of the study was to identify the marketing system of cocoa (Theobroma cacao L.) traditionally used by producers in the provinces of Utcubamba and Bagua in the Amazonas region in Peru. Materials and methods: The study was conducted by means of the diagnostic survey method, using direct interviews with a specified population that consisted of 90 producers out of a total of 1239 affiliates grouped in 3 agricultural organizations. The study was developed in 2017. Results: The cocoa marketing system in the Amazonas region is related to the traditionally used forms and methods of production as well as to the agents involved in it. Conclusions: The cocoa marketing system identified in the provinces under study is a free market governed by laws of supply and demand with the sale of the product to intermediaries mainly in its fresh state and as raw material.

scholarly journals Geographic Patterns of Genetic Variation among Cacao (Theobroma cacao L.) Populations Based on Chloroplast Markers

Diversity ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 249
Author(s):  
Helmuth Edisson Nieves-Orduña ◽  
Markus Müller ◽  
Konstantin V. Krutovsky ◽  
Oliver Gailing
Keyword(s):  
Theobroma Cacao ◽  
Amazon Basin ◽  
Raw Material ◽  
Phylogeographic Structure ◽  
Long Distance ◽  
Chloroplast Microsatellite ◽  
Chloroplast Markers ◽  
Breeding Populations ◽  
Chloroplast Haplotypes ◽  
Theobroma Cacao L

The cacao tree (Theobroma cacao L.) is native to the Amazon basin and widely cultivated in the tropics to produce seeds, the valuable raw material for the chocolate industry. Conservation of cacao genetic resources and their availability for breeding and production programs are vital for securing cacao supply. However, relatively little is still known about the phylogeographic structure of natural cacao populations. We studied the geographic distribution of cpDNA variation in different populations representing natural cacao stands, cacao farms in Ecuador, and breeding populations. We used six earlier published cacao chloroplast microsatellite markers to genotype 233 cacao samples. In total, 23 chloroplast haplotypes were identified. The highest variation of haplotypes was observed in western Amazonia including geographically restricted haplotypes. Two observed haplotypes were widespread across the Amazon basin suggesting long distance seed dispersal from west to east in Amazonia. Most cacao genetic groups identified earlier using nuclear SSRs are associated with specific chloroplast haplotypes. A single haplotype was common in selections representing cacao plantations in west Ecuador and reference Trinitario accessions. Our results can be used to determine the chloroplast diversity of accessions and in combination with phenotypic assessments can help to select geographically distinctive varieties for cacao breeding programs.

scholarly journals Comparative Evaluation of Computational and Experimental Analysis of Polyphenol Oxidase from Cocoa (Theobroma cacao L.)

2017 ◽  
Vol 7 (1) ◽  
pp. 18
Author(s):  
D. M. Sanni ◽  
T. H. Fatoki ◽  
O. V. Omotoyinbo
Keyword(s):  
Polyphenol Oxidase ◽  
Experimental Analysis ◽  
Theobroma Cacao ◽  
Evolutionary Relationship ◽  
Populus Euphratica ◽  
Raw Material ◽  
Polyphenol Oxidases ◽  
Economic Significance ◽  
Zea May ◽  
Theobroma Cacao L

Cocoa (Theobroma cacao L.) is a cash crop of huge economic significance in the world and the key raw material for chocolate manufacturing. Polyphenol oxidases (PPOs) are copper containing oxidoreductases that catalyze the hydroxylation and oxidation of phenolic compounds in the presence of molecular oxygen. The PPO presence and activity during fermentation and drying of cocoa beans is responsible for the development of flavor precursors. In this study, bioinformatics analysisof PPO from cocoa was done using standard bioinformatics tools such as Blastp, Hmmer, ClustalO, OMABrowser, EMBOSS and Swissmodel. The result showed that cocoa PPO homologs include Citrus sinensis, Populus euphratica, Gossypium raimondii, Litchi chinensis, Dimocarpuslongan, Canarium album, while the orthologsobtainedinclude Sorghum bicolor, Zea may, Manihot esculenta and Vitis vinifera among others.PPO of Solanum lycopersicum (tomato) was found to be a distant homolog of cocoa PPO, and that this evolutionary relationship implicated Witches’ Broom Disease (WBD). The computed physicochemical properties were in alignment with the experimental results. Keywords: Polyphenol Oxidase, Cocoa, Theobroma cacao L., Computational Analysis, Experimental Analysis.

scholarly journals Chemical Composition of Essential Oil of Leaves from Lippia schaueriana Mart. Collected in the Caatinga Area

Molecules ◽  
2018 ◽  
Vol 23 (10) ◽  
pp. 2480 ◽  
Author(s):  
Ana de Souza ◽  
Uiliane dos Santos ◽  
Jackson de Sá Carvalho ◽  
Bruno Barbosa ◽  
Kirley Canuto ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Essential Oil ◽  
Room Temperature ◽  
Raw Material ◽  
Agricultural Pests ◽  
Alternative Control ◽  
Insecticidal Effect ◽  
Potential Source ◽  
Pharmaceutical Industries ◽  
First Time

Lippia schaueriana Mart. (Verbenaceae) is an endemic species of Caatinga with a restricted distribution to the states of Bahia and Pernambuco, which presents itself as a potential source of raw material for extraction of essential oil and exploitation by the chemical and pharmaceutical industries. Considering that there are no reports in the literature of research carried out with this species, this paper aimed to establish—for the first time—the chemical composition of its essential oil. The essential oil of the dry leaves at room temperature was obtained by hydrodistillation after 3 h of extraction and the phytochemical analyzes were done by gas chromatography coupled to mass spectrometry (GC/MS). The main compounds found in the oil of leaves were piperitone oxide (51.25%), caryophyllene (17.76%), limonene (8.06%), spathulenol (6.63%), and piperitone (2.90%). The piperitone oxide is a compound described in the literature that shows antinociceptive, cardiovascular, analgesic, and relaxing activities, as well as fungicidal and insecticidal effect, which gives it an interesting potential for the alternative control of agricultural pests.

scholarly journals Analisis Zat Gizi Makro Dari Tepung Kombinasi Kakao (Theobroma Cacao L) dan Ubi Kayu (Manihot Utilissima) Sebagai Bahan Dasar Biskuit

2018 ◽  
Vol 6 (4) ◽  
pp. 200
Author(s):  
Hairunnisa Hairunnisa ◽  
Suherman Suherman ◽  
Supriadi Supriadi
Keyword(s):  
Moisture Content ◽  
Theobroma Cacao ◽  
Gravimetric Method ◽  
Combustion Method ◽  
Moisture Level ◽  
Raw Material ◽  
Cassava Flour ◽  
Cocoa Powder ◽  
Kjeldahl Method ◽  
Theobroma Cacao L

This study aims to determine the moisture content, ash, carbohydrate, protein and fat from a combination of flour cocoa and cassava as a raw material manufacture of biscuits, as well as knowing the favorite test (favorite level) of the biscuits that have been made with several variations of flour cocoa and cassava. The method used is the gravimetric method, combustion method, phenol method, Kjeldahl method, and soxhlet method.The results showed that the combination of cocoa powder and cassava with some variation of that, variation A (25%:75%) had a moisture level of 18.0%, 2.2% ash, 2.7 mg/100gcarbohydrates, 1.7% protein, and 7.2% fat. Variation B (50%: 50%) had a moisture level of 4.0%, 3.4% ash, 63.9 mg/100 g carbohydrates, 4.8% protein, and 19.2% fat. Variation C (75%:25%) had a moisture level of 2.0%, 9.4% ash, 127.9 mg/100gcarbohydrates, 6.7% protein, and 27.4% fat. These results indicated that the levels of nutrients in the combination of cocoa and cassava flour increased with increasing variations, especially for ash, carbohydrates, protein, and fat levels with the addition of cocoa flour by 75% but the moisture level decreased, and the biscuit trials have shown that the best treatment was the Variation B (50%: 50%).

scholarly journals Antibacterial Activity of the Cream Preparation from Theobroma cacao L. Pod Aqueous Extract

2020 ◽  
Vol 54 (1) ◽  
Author(s):  
Ethel Andrea C. Ladignon ◽  
Jocelyn S. Bautista-Palacpac
Keyword(s):  
Antibacterial Activity ◽  
Aqueous Extract ◽  
Crude Extract ◽  
Theobroma Cacao ◽  
Skin Irritation ◽  
Bacterial Strains ◽  
Butanol Fraction ◽  
Significant Difference ◽  
Pharmaceutical Industries ◽  
Theobroma Cacao L

Background and Objectives. While Theobroma cacao L has long been utilized in the food, cosmetic, and pharmaceutical industries, it was also found to possess antibacterial activity. The beans comprise 10% of the fruit, while the remaining 90%, consisting of pods, is considered waste. It was reported that the pods possess antibacterial activity, and if utilized for this purpose, T. cacao pods will no longer be considered as waste. The aim of this study was to evaluate the antibacterial activity of the cream formulated from the aqueous extract of T. cacao L pods. Methods. The milled T. cacao pods were extracted using distilled water at 4°C for 24 hours. The crude extract was subjected to liquid-liquid partitioning using hexane, ethyl acetate, and n-butanol. Phytochemical screening was performed to identify the constituents present in the extract and its fractions. The extract and its fractions were tested against Staphylococcus aureus, Staphylococcus epidermidis, and Pseudomonas aeruginosa. Determination of IC50 using 3,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) Reduction Assay was used to evaluate the antibacterial activity. The extract with the highest yield and the highest antibacterial activity were formulated into a cream. T. cacao cream was evaluated with quality control tests for creams and emulsions. Acute skin irritation test was performed on the T. cacao cream to assess skin irritability upon application on adult male albino rabbits. Results. T. cacao crude extract and its fractions possessed antibacterial activity. Among the fractions tested, n-butanol fraction had the highest activity against S. aureus, S. epidermidis, and P. aeruginosa. There was a significant difference between the fractions tested on the three bacterial strains (p<0.05). Although n-butanol fraction had the highest activity, the actual yield obtained after extraction was 0.95%. Since T. cacao aqueous extract also exhibited good antibacterial activity, it was chosen for the formulation study. There was no significant difference between the IC50 of the T. cacao crude extract and the IC50 of T. cacao cream, hence formulating it into a cream did not affect the antibacterial activity of the extract. Conclusion. T. cacao pod extract, as well as its fractions, possessed antibacterial activity against three bacterial strains. The T. cacao cream produced was a water-in-oil, non-irritant cream with antibacterial activity, and with acceptable physical attributes.

scholarly journals Respon Pertumbuhan Bibit Kakao (Theobroma cacao L.) Terhadap Pemberian Kompos Limbah Kelapa Sawit

2021 ◽  
Vol 6 (2) ◽  
pp. 57
Author(s):  
Fico Ovender ◽  
Rudi Hartawan ◽  
Edy Marwan
Keyword(s):  
Oil Palm ◽  
Theobroma Cacao ◽  
Economic Value ◽  
Dry Weight ◽  
Raw Material ◽  
Design Environment ◽  
Short Root ◽  
Shoot Dry Weight ◽  
Randomized Design ◽  
Theobroma Cacao L

Cacao (Theobroma cacao L.) is one of the important plantation commodities after oil palm and rubber. This plant has a high economic value and is a foreign exchange earner. The seeds produced are used as raw material for the foodstuff industry as well as for the pharmaceutical and cosmetic industries. Based on data from the Central Statistics Agency, the productivity of cocoa-farmers in Jambi is still very low, only reaching 585 kg ha-1. This study aims to obtain a dose of oil palm waste compost to support the growth of cocoa seedlings. The experiment was carried out in Pijon Village, Jaluko District, Muaro Jambi Regency from December 2020 to April 2021. This experiment was carried out using a completely randomized design environment. The treatment design used was compost dosage consisting of 4 levels, namely p0 = without giving compost, p1 = 5 tons ha-1 (7.5 grams per 3 kg of media), p2 = 10 tons ha-1 (15 grams per 3 kg of media) and p3 = 15 tons ha-1 (22.5 grams per 3 kg of media). The observed data were tabulated and analyzed with analysis of variance. If the calculated F value has a significant effect, then the DNMRT further test for 95% accuracy is carried out. The results showed that the application of compost 15 tons ha-1 showed an increase the plant height of 63.78%, the stem diameter of 73.68%, the shoot dry weight 30.83%, the total dry weight 95.12%, an the short root ratio 90.37%.

Sign in / Sign up

Export Citation Format

Share Document