Efecto de la temperatura y la radiación sobre la respuesta fisiológica del cacao (Theobroma cacao L): estrategias de mejoramiento
DOI:
https://doi.org/10.18779/cyt.v17i1.713Palabras clave:
Cacao, cambio climático, fotosíntesis, morfología, relaciones hídricasResumen
El cacao (Theobroma cacao L.), tiene su origen en la Amazonia y usualmente se cultiva bajo sombras de árboles y o a plena exposición solar. Esta variabilidad de condiciones de luz hace que las respuestas fisiológicas sean diferentes entre los cultivares de cacao. En las próximas décadas se prevé un inevitable incremento de la temperatura a nivel global. Para el año 2050, se estima que en la región tropical latinoamericana estos aumentos conllevarán a reducciones de precipitación mayores a 10%, es decir, contaremos con ambientes más secos, lo cual indudablemente afectará al cultivo de cacao. Existe incertidumbre en los posibles efectos de los cambios en la temperatura en el cacao debido a la escasa información y a los pocos cultivares que se han evaluado. La información recopilada en esta revisión sirve de base para entender las respuestas del cacao en condiciones de luz y temperatura y es innegable que se requiere más investigación para lograr una mayor comprensión de las complejidades de los cambios climáticos y sus efectos en la producción del cacao. Un aspecto que se resalta es un enfoque a investigaciones que deben ser realizados en condiciones de campo.
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