| Abstract Cacao (Theobroma cacao L.) is a crop of globally importance on whose production around 20 million people depend directly. The crop is threatened due to the incidence of diseases caused by phytopathogenic fungi such as Moniliophthora roreri, causing losses of more than 80 % of the annual production. For this reason, in this study, a natural product such as the essential oil (EO) obtained from Siparuna guianensis was evaluated as a control alternative. The chemical composition of the EO, as well as the antifungal effect in vitro and in vivo on M. roreri, the causal agent of moniliasis frosty pod rot, were determined in the cacao pods located in a commercial plantation in southern Huila, Colombia. 28 compounds were detected, predominating:... |
