OLIVE-MILL WASTE COMPOST AS A PEAT SUBSTITUTE IN LEAFY VEGETABLES TRANSPLANTS PRODUCTION
نویسندگان
چکیده
منابع مشابه
The Use of Compost as a Peat Substitute for Organic Vegetable Transplants Production
Two experiments were conducted to evaluate different compost mixtures as peat substitutes, and the effect of Trichoderma and mycorrhiza fungi application on transplants quality. Seeds of commercial lettuce (Lactim sativa L.) and cabbage (Brassica oleracea), a nonmycotrophic plant were sown in 'Speedling' trays. Plant growth response was determined in four weeks old seedlings (commercial transpl...
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The phytotoxic and antimicrobial properties of olive mill wastes have been widely investigated and demonstrated over the past decade. However, their potential utilization as biodegradable pesticides against plant pathogens is still poorly understood. In this study, a series of laboratory bioassays was designed to test the inhibitory effects of sterile water extracts of two-phase olive mill wast...
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Olive mill waste (OMW) creates a major environmental problem due to the difficulty of further waste processing. In this work we present an approach to give OMW added value by using it for the production of biosurfactants. Two bacterial species, Pseudomonas aeruginosa and Bacillus subtilis, were grown with OMW as the sole carbon source. Glycerol and waste frying oil were used as comparative carb...
متن کاملAntimicrobial Activity of Olive Mill Waters (Alpechin) and Biotransformed Mill Wastewater Waste- Olive Oil
Olive oil extraction produces a great volume of residue. These olive mill wastes are known as alpechin. This wastewater is a powerful pollutant, resistant to degradation and presents a severe environmental problem related to its high organic content made up largely of simple phenolic compounds, that have been described as being both antimicrobial and phytotoxic. This paper reviews briefly the a...
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ژورنال
عنوان ژورنال: The Journal "Agriculture and Forestry"
سال: 2015
ISSN: 0554-5579,1800-9492
DOI: 10.17707/agricultforest.61.3.03