Determinación de la eficiencia del extracto alcohólico y la maceración de la flor de muerto (Tagetes erecta L.) en el manejo de la marchitez bacteriana (Ralstonia solanacearum Smith.) en eucalipto tropical (Eucalyptus urograndis).

Abstract

The present investigation proposes to determine the efficiency of alcoholic extraction nd the maceration of the "Flor de Muerto" (Tagetes erecta L.) for the management or bacterial wilt (Ralstonia solanacearum Smith) in Tropical Eucalyptus (Eucalyptus urograndis). The study was carried out in the laboratories of the Escuela Superior Politecnica de Chimborazo in association with the company Novopan del Ecuador S.A. Oily extracts (olive oil and sunflower vegetable oil) and alcoholic (ethanol and methanol) extracts of T. erecta without root were prepared by cutting the parts, drying, grinding. and letting the plant macerate with the extraction liquids; after this, all extracts were filtered, concentrated, and performed a phytochemical screening of alcoholic extracts. The design used was in completely randomized blocks with 5 repetitions for each concentration, and controls evaluated. The trial was carried out in 2 moments where it was obtained that the plant macerated with the alcohol presents fatty compounds, reducing sugars, catechins, alkaloids, compounds with lactonic grouping, phenolic compounds, tannins, and quinones. Regarding the inhibition of R. solanacearum, highly significant differences were shown; alcoholic extracts being in concentrations of 50 and 100% those that presented better results at the 120 hours of evaluation, also the 30% oily extract (Olive Oil), and the 30% methyl extract at 24 hours of evaluation; copper pentahydrate sulfate and streptomycin sulfate were the chemical inputs that best controlled the bacteria at 24 hours of evaluation. It is concluded that of the alcoholic and oily extracts with T erecta used in the inhibition tests of the bacterium R solanacearum not all presented good results, unlike the chemical inputs.