منابع مشابه
Botrytis fragariae, a New Species Causing Gray Mold on Strawberries, Shows High Frequencies of Specific and Efflux-Based Fungicide Resistance.
Botrytis cinerea causes pre- and postharvest decay of many fruit and vegetable crops. A survey of German strawberry fields revealed Botrytis strains that differed from B. cinerea in diagnostic PCR markers and growth appearance. Phylogenetic analyses showed that these strains belong to an undescribed species in Botrytis clade 2, named Botrytisfragariae sp. nov. Isolates of Bfragariae were detect...
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در این پایان نامه، درهمتنیدگی بین یک سیستم نقطه کوانتومی دوگانه(مولکول نقطه کوانتومی) و میدان مورد مطالعه قرار گرفته است. از آنتروپی ون نیومن به عنوان ابزاری برای بررسی درهمتنیدگی بین اتم و میدان استفاده شده و تاثیر پارامترهای مختلف، نظیر تونل زنی(که توسط تغییر ولتاژ ایجاد می شود)، شدت میدان و نسبت دو گسیل خودبخودی بر رفتار درجه درهمتنیدگی سیستم بررسی شده اشت.با تغییر هر یک از این پارامترها، در...
15 صفحه اولEffect of combinations of hot water dips, biological control and controlled atmospheres for control of gray mold on harvested strawberries
The efficacy of hot water, biological control and controlled atmospheres (CA), alone and in combinations, in controlling gray mold on harvested strawberry fruit was tested. All fruit were wound inoculated with Botrytis cinerea Pers.:Fr. Inoculated fruit were subsequently dipped in hot water at 63 8C for 12 s, inoculated with a biological control yeast, Pichia guilliermondii Wickerham, and/or im...
متن کاملModel Based Humidity Control of Botrytis in Greenhouse Cultivation
Botrytis cinerea is one of the most common plant pathogenic fungi that affects a wide range of greenhouse horticultural products and decreases their market value. B. cinerea can strongly decrease yield and post-harvest quality through latent infections. It is a highly water dependent fungus and a certain leaf wetness duration seems necessary for spore germination. However, during germination be...
متن کاملInfluence of processing on quality parameters of strawberries.
To determine the effects of different processing steps, such as enzymatic treatment of the mash and pasteurization, on selected quality parameters, strawberries were processed to juices and purees. To identify the processing steps causing the highest losses, samples were taken after each step, and ascorbic acid, total phenols, anthocyanins, and antioxidant capacity were analyzed. To assess the ...
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ژورنال
عنوان ژورنال: New Zealand Journal of Experimental Agriculture
سال: 1973
ISSN: 0301-5521
DOI: 10.1080/03015521.1973.10427656