Insect Management for Legumes (Beans, Peas)
نویسندگان
چکیده
منابع مشابه
Venturing beyond beans and peas: what can we learn from Chamaecrista?
Department of Biology, Carleton College, Northfield, Minnesota 55057 (S.R.S., S.L.M.); National Center for Genome Resources, Santa Fe, New Mexico 87505 (A.D.F., G.D.M.); L.H. Bailey Hortorium, Department of Plant Biology, Cornell University, Ithaca, New York 14853 (J.J.D., D.I.); and United States Department of Agriculture/Agricultural Research Service, Corn Insects and Crop Genetics Research U...
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Methods for crop protection based on semiochemicals show advantages over methods based on conventional insecticides. Applications of semiochemicals for insect pest management have, however, been limited. Some recent studies carried out in an interdisciplinary research program by five research groups in Sweden are presented. In spite of the chemodiversity in nature, it is striking that many simp...
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Of the most important food legumes grown world over, chickpea (Cicer arietinum L.), lentil (Lens culinaris Medik.), faba bean (Vicia faba L.), grasspea (Lathyrus sativus L.) and field pea (Pisum sativum L.) are grown in cool season, while pigeonpea (Cajanus cajan (L.) Millsp.), blackgram (Vigna mungo (L.) Hepper), mungbean (V. radiata (L.) Wilczek), horsegram (Macrotyloma uniflorum (Lam.) Verdc...
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Legumes belong to the family Leguminosae and consist of oilseeds such as soybeans, peanuts, alfafa, clover, mesquite, and pulses, including the dry grains of peas, chickpeas, lentils, peas, beans, and lupins. Production and use of legumes date back to ancient cultures in Asia, the Middle East, South America, and North Africa. They are cultivated throughout the world for their seeds, harvested a...
متن کاملEffects of different germination conditions on the contents of free protein and non-protein amino acids of commercial legumes
Seeds of beans, lentils and peas were germinated for 2, 4 and 6 days, either under continuous light or continuous dark, and the free amino acids analysed by HPLC. The effects of germination on the free protein amino acids (FPA) and non-protein amino acids (FNPA) depended on the type of legumes and on the processing conditions. After germination of beans, histidine, glutamate, glycine, arginine,...
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ژورنال
عنوان ژورنال: EDIS
سال: 1969
ISSN: 2576-0009
DOI: 10.32473/edis-ig151-2003