Evaluation of three disinfection methods for the in vitro establishment of papaya (Carica papaya L.) in the Sapecho Experimental Station

Johnny Ticona Aliaga; Mary Laura Triguero Triguero

Abstract

The cultivation of papaya has advantages unlike other crops such as fruit quality, short vegetative development and weekly harvest after having started production, allowing the rapid return of capital invested. Papaya production is affected by diseases caused by fungi and bacteria, these being the main problems of greatest limitation. One way to obtain pathogen-free plants is through in vitro tissue culture. The present work was carried out with the objective of carrying out the in vitro establishment of the papaya crop using three methods of disinfection in apical buds of the Red Lady and Salvietty varieties. The study was developed in the Sapecho Experimental Station located in the municipality of Palos Blancos in the department of La Paz, for the disinfection of the explants three methods were used, the first disinfection method was only with sodium hypochlorite and in the other two methods alcohol and sodium hypochlorite were used. Prior to this disinfection, a pre-disinfection was carried out on all treatments using a bactericide and fungicide. Six treatments were evaluated under a completely randomized design with a bifactorial arrangement. The results showed that the percentage of contamination of apical buds with greater significance was 39.80% independent of the variety, obtained by the disinfection method I, the disinfection method that had the highest percentage of survival was method III with 82.1%. The papaya variety Red Lady and Salvietty had no influence on the percentage of contamination and survival, so the results show this factor as not significant, however, the Red Lady variety showed better results for both cases.