Aplicación de mucílago de cacao para el control del musgo (Rigodium implexum) en el cultivo de café robusta (Coffea canephora)

Objective: Evaluate the effect of different concentrations of fermented cocoa mucilage on the control of Rigodium implexum in robusta coffee plants (Coffea canephora), as an agroecological alternative for managing this organism. Methodology: The research was conducted at the Sacha Wiwa Experimental Center, La Maná canton, Cotopaxi province, Ecuador, using a randomized complete block design, with five treatments (100, 75, 50, and 25% fermented mucilage and a control), four replications, and 60 experimental plants. The mucilage was physicochemically characterized, and the percentage of mortality, moss coverage, and foliar phytotoxicity were evaluated 15 and 30 days after application. The data were analyzed using ANOVA and Tukey's test (p ≤ 0.05). Results: The mucilage had a pH of 5.04, 0.12% acetic acid, and 0.12% alcohol content. In the second evaluation, the concentrations of 100 and 75% achieved 100 and 88% mortality and reduced moss coverage to 0 and 12%, respectively, without showing foliar phytotoxicity. Conclusions: The concentrations of 100 and 75% showed greater efficacy for the control of R. implexum and constituted an agroecological alternative with potential application in the management of moss in robusta coffee plantations. It was deemed pertinent to conduct further studies on dosage, application frequency, and treatment behavior under different agroecological conditions.