Diversity and Composition of Fungal Communities Associated with Cacao (Theobroma cacao L.) Fruits in the Northern Ecuadorian Amazon

There has been increasing interest in the study of microorganisms associated with tropical plant species, particularly fungi, due to their potential applications in biological control and the pro-duction of pharmacologically active compounds. This study aimed to identify and characterize the fungal community associated with cacao (Theobroma cacao L.) fruits in three cantons of the Orellana province in the Ecuadorian Amazon. Fungi were isolated directly from cacao fruits and subjected to cultural, morphological, and molecular characterization. Fungal diversity was assessed using relative abundance and species richness metrics. A total of 464 fungal isolates were obtained, representing 56 morphotypes and 14 genera, all belonging to the phylum Ascomycota. Penicillium sp. (27.8%), Epicoccum sp. (20.5%), Lasiodiplodia sp. (10.1%), Trichoderma sp. (9.91%), and Fusarium sp. (9.70%) were the most predominant genera. La Joya de los Sachas exhibited the highest fungal richness (14 genera), as supported by a Shannon diversity index of 2.30. This study provides in-sights into the distribution and diversity of fungal communities inhabiting cacao fruits in the northern Ecuadorian Amazon, which may have implications for both disease management and the discovery of novel bioactive compounds. Further research is warranted to investigate the functional roles of these fungi, including their potential as biocontrol agents or sources of novel pharmaceuticals. Additionally, exploring the influence of environmental factors and agricultural practices on cacao fruit mycobiota could further enhance our understanding of this complex ecosystem.