Mercado Fernández, TeobaldisGalvan Valencia, Moises Elias2020-11-132020-11-132020-11-12https://repositorio.unicordoba.edu.co/handle/ucordoba/3588The activities were carried out at the GISSELLE BEATRIZ farm located at 10°45′51″N 74°09′26″O, in the village of Rio Frio, which belongs to the municipality of Zona Bananera (Magdalena). This farm is owned by the company AGRO INVERSIONES BANANERAS DEL CARIBE SAS (AGROBANACARIBE), and is where the banana cultivation is established. The objective of this work was to evaluate the effect of the application of magnetically treated water (MTA) on the quality of the fruit and what effect the use of this technology has on the physiological development of the ripening spot, in order to contribute to the adjustment of this fundamental protocol in the production of this promising crop for the region. To achieve this objective, monitoring was carried out before, during and after in two lots with similar chemical and physical characteristics of soil, one with application of MTA and another with normal water (Lot 1 and Lot 5). A fruit diagnosis was carried out that allowed us to identify with which qualities the fruit that was being harvested arrived and the monitoring of the electrical conductivity to determine which soil presented more presence of salts. The monitoring consisted of a quality evaluation of the fruit harvested at 12 weeks, taking into account the corresponding pregnancy according to the banana calendar carried out by BANASAN 2019, which consisted of evaluating each banana bunch, taking as parameters the weight in kilograms of the bunch, the number of hands, the number of clusters of the bunch, the thickness of the fruit in inches, the length of the fruit in inches, and the clusters with the presence of ripening spots, taking into account the tolerance levels stipulated by the marketer BANASAN SAS. Of lots 1 and 5 evaluated, it was found that the application of magnetized water helps to improve fruit development while for the incidence and severity of maturity spot, magnetized water was not found to have an effect on this phenomenon in the fruit.1 INTRODUCCIÓN ....................................................................................................... 122 RESEÑA HISTÓRICA DE LA EMPRESA ................................................................ 132.1 MISIÓN ................................................................................................................. 142.2 VISIÓN ................................................................................................................. 142.2.1 Objetivos organizacionales: ........................................................................... 153 OBJETIVOS. ............................................................................................................... 163.1 OBJETIVO GENERAL ........................................................................................ 163.2 OBJETIVOS ESPECÍFICOS ................................................................................ 164 REVISION DE LITERATURA ................................................................................... 174.1 FUNCIONAMIENTO DEL AGUA MAGNETIZADA. ...................................... 174.2 METABOLISMO DEL CALCIO Y SU RELACIÓN CON LA MACHA DE MADUREZ ...................................................................................................................... 185 ACTIVIDADES REALIZADAS ................................................................................. 215.1 LOCALIZACION. ................................................................................................ 215.2 MUESTREO DE HUMEDAD Y CONDUCTIVIDAD ELÉCTRICA ................ 215.3 DIAGNOSTICO DE FRUTA ............................................................................... 265.3.1 Peso del racimo. ............................................................................................. 275.3.2 Numero de manos .......................................................................................... 285.3.3 Número de clusters ......................................................................................... 305.3.4 Grosor de la fruta. .......................................................................................... 315.3.5 Largo de fruta. ................................................................................................ 335.4 INCIDENCIA Y SEVERIDAD DE LA MANCHA DE MADUREZ .................. 356 CONCLUSIONES ....................................................................................................... 387 RECOMENDACIONES .............................................................................................. 398 BIBLIOGRAFÍA ......................................................................................................... 409 ANEXOS ..................................................................................................................... 42application/pdfspaCopyright Universidad de Córdoba, 2020Trabajo de grado - Pregradoinfo:eu-repo/semantics/restrictedAccessAtribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0)DiagnósticoMagnetizadaCalidadToleranciaMonitoreoDiagnosticMagnetizedQualityToleranceMonitoring