The Precentage Level of Damage to Cacao Fruit Caused by Fusarium in Jayapura, Papua

Abstract

There are various types of fungi that cause damage to cocoa pods. They are generally known to be from the genus Phytophthora. Another type of fungus that can damage cocoa pods has been identified from cocoa plantations in Yapsi district, Jayapura Regency, Papua Province, namely from the genus Fusarium. Proof was carried out by injecting liquid culture of Fusarium fungi from isolates SP4.1, SP4.2, SP3.1 and SP6.1 into cocoa pods. Observations were made after a seven days incubation period, and were observed for five days in relation to level of damage can be seen from the length and width of the black stain that forms on the surface of the cocoa fruit. Apart from that, the external morphology of the cocoa fruit was also seen after one week of infection as well as the internal morphology of the cocoa fruit with vertical and longitudinal cuts. The results of the research showed that during the five days of observation after the incubation period, the damage to the cocoa pods increased from day to day. After the seventh day, observations of the cocoa pods showed that the level of damage reached the pulp and cocoa beans. This study presents a novel finding in identifying Fusarium spp. as a causal agent of cacao pod damage in the Yapsi District, Jayapura Regency, Papua Province, an area where cacao pathogens are under-documented. While cacao pod rot is predominantly associated with Phytophthora spp., this research provides experimental proof of the pathogenicity of Fusarium isolates (SP4.1, SP4.2, SP3.1, and SP6.1) through artificial inoculation and controlled observation.