Browsing by Author "Oña Oña, Irma Vanessa"

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    “Evaluación de dos formas de obtención de extractos en eneldo (anethum graveolens) en agua y alcohol y la aplicación de tres concentraciones para el control de mosca blanca (trialeurodes vaporariorum) en tomate de riñón (solanum lycopersicum l.) en el laboratorio de la carrera de Agronomía, Campus Salache”
    (Ecuador : Latacunga : Universidad Técnica de Cotopaxi (UTC), 2024-08) Oña Oña, Irma Vanessa; Chancusig Espín, Edwin Marcelo
    The present research was carried out in the laboratory of Agronomy of the Technical University of Cotopaxi evaluated the two ways of obtaining extracts of dill (Anethum graveolens) in water and alcohol at three concentrations 50%, 75%. 100% including 0% control for whitefly (trialeurodes vaporariorum) in kidney tomato (solanum lycopersicum l.) The present work was carried out with the aim of evaluating the effects of each of the extracts of the aneldo plant which were collected in the agroecological lot of vegetable production of the campus Salache, for the control of whitefly in kidney tomatoes with the aim of providing an alternative that is friendly to the environment and thus taking precautions for the health of producers and therefore consumers. A Completely Random Design (DCA) with a factorial arrangement (A*B) was used with eight treatments and three repetitions and a total of 24 experimental units, in each experimental unit 20 individuals were implemented from (Trialeurodes vaporariorum) in which dill extract was applied to water and alcohol. Mortality data were taken by observation from the moment of application to 30, 60 and 90 minutes. In addition, the chemical analysis of the extract of dill in water and alcohol was carried out, in which it was identified greater presence of alpha-tujone and trans-anetholthese compounds belong to phenylpropanoids, the greater amount of which present an important repellent activity and insecticide activity. It was concluded that the best extract for white fly control (Trialeurodes vaporariorum) at 30,60,90 minutes in laboratory conditions was the extract of dill (Anethum graveolens) in 100% alcohol.