Caracterización carpológica de la especie de uso alimenticio Prunus serotina Kunth 1879 en la Zona Central de los Andes del Ecuador.

Abstract

The present investigation proposes: Carpologically characterize the food use species Prunos serotina (capulí) in the central zone of Ecuador, the botanical and ethnobotanical information has been analyzed, the Millennium Ecosystem Assessment (2005) was used, identifying a total of 22 ES, 3 support, 7 provisioning, 6 regulation and 6 cultural; which were assessed by province and at a general level. The analysis of variance using the Chi-Square test, showed that the perception of the ES depends on the province where the inhabitants come from, unlike the Provisioning services. In the morphological characterization of the fruit, 7 variables were determined, 5 quantitative and 2 qualitative; endocarp 7 variables, 4 quantitative and 3 qualitative and seeds 9 variables, 4 quantitative and 5 qualitative; through an ANOVA analysis it was determined that all the quantitative variables present a high morphological difference between the three provinces. The physical-chemical analysis resulted in a moderately basic pH, %MO was low, like electrical conductivity and N-NH4, P was abnormally high, K had an average concentration in Tungurahua and Chimborazo and high in Cotopaxi, present a sandy loam texture and a loose structure. Microbiological analyses are determined in microbial soils and fungi below the reference limits, in addition to the low levels of microorganisms. In the seed conservation plan, documents such as the constitution of Ecuador, 2008 were analysed; Convention on Biological Diversity of the United Nations, 1992; The methodology "Diagnosis, recovery, conservation and dissemination of criollo seeds", working aspects of viability, vigor, longevity, taking into account survey results as background and proposing In-situ and Ex-situ activities as well as strategies for sustainability and support policies.

Keywords: CARPOLÓGICA CHARACTERIZATION - ECOSYSTEM SERVICES - PHYSICAL-CHEMICAL ANALYSIS - MICROBIOLOGICAL ANALYSIS - SEED CONSERVATION.