FUNGICIDE COMPOSITION BASED ON OILS OF CINNAMON (CINNAMOMUN ZEYLANICUM L.) CLOVE (SYZYGIUM AROMATICUM L.) GINGER (ZINGIBER OFFICINALE) AND PEPPER FOR THE HANDLE OF DISEASES IN CACAO PLANTS (THEOBROMA CACAO L.).

摘要

The present invention provides a process for the formulation of a vegetable composition acting as a bio-fungicide against the Moniliophathora roreri and Phytophthora spp. fungi damaging the fruits of the cacao plant, which consists in bringing the pathogen into contact with an effective amount of a compound comprising an inert vehicle and an essential active vehicle such as a compound at concentrations of 0.1% obtained by the mixture, in a ratio of 1:1:1:1 (V/V/V/V), of essential oils obtained from the dry bark of cinnamon plants (Cinnamomun zeylanicum) and dry fruits of the clover plant (Syzygium aromaticum L), ginger rhizomes (Zingiber officinale) and dry fruits of pepper (Pimienta dioica L.). The invention describes the obtention, by aqueous phase separation, of the essential oil in the form of a hydrolate from the dry bark of cinnamon plants (Cinnamomum zeylanicum) and the dry fruits of the clover plant (Syzygium aromaticum L), ginger rhizomes (Zingiber officinale) and dry fruits of pepper (Pimienta dioica L.). The invention also refers to the application of the spraying composition with motorized equipment in concentrations of 0.1% and doses of 300 liters by hectare of the product diluted in water.