Efecto de diferentes grados de defoliación simulados sobre los componentes de rendimiento y desarrollo en Phaseolus vulgaris L. cv. Cerinza, bajo condiciones protegidas, en el municipio de Pamplonita, Norte de Santander.

Abstract

The objective of the research was to evaluate the effect of artificial defoliation in beans cv. Cerinza, on the components of primary and secondary yield, leaf area, fresh and dry weight of pods, at the Villa Marina Farm of the University of Pamplona at 1,100 msnm. Seven treatments corresponding to defoliations of 33%, 66% and 100% at phenological stages 23 and 65 and a control without defoliation were carried out, which were evaluated until phenological stage 71, corresponding to 10% pod formation, which reaches the typical length. None of the secondary yield components such as height, diameter and number of branches were significantly affected by the treatments. The primary yield components were significantly affected (p ≤ 0.05) by the treatments, where the control produced 2.58 flowers and the other treatments with 1.00 to 1.14 flowers; the number of pods was equal in the control with 3.05 and defoliations 33% with 2.94 and 66% with 2.89 pods per plant, in the first cut in the phenological stage (growth), but differentially significant with the rest of the treatments, being the treatment of 100% defoliation in the second cut the most affected with 2.28 pods. Leaf area was the same for the control 190.81 and defoliation 33% with 180.87 in the first cut, but significantly different from the other treatments, with the 100% defoliation treatment in the second cut being the most affected with 2.28 pods. Leaf area was the same for the control 190.81 and defoliation 33% with 180.87 in the first cut, but significantly different from the other treatments, with the 100% defoliation treatment in the second cut being the most affected with 68.59 square centimeters. Up to the phenological stage when pods were harvested, they were not different from the control in terms of fresh weight and dry weight.