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Effects of Seedling-cake Integrated with Arbuscular Mycorrhizal Fungi on Resistance of Bacterial Wilt in Pepper (Capsicum annuum L.)
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作者 崔新卫 朱校奇 +4 位作者 龙世平 鲁耀雄 彭福元 刘朝晖 马姗姗 《Agricultural Science & Technology》 CAS 2013年第2期311-314,共4页
[Objective] The aim was to investigated the effects of seedling-cake with AMF on resistance of pepper (Capsicum annuum L.) to bacterial wilt. [Methods] A pot experiment was conducted to evaluate the dynamics of myco... [Objective] The aim was to investigated the effects of seedling-cake with AMF on resistance of pepper (Capsicum annuum L.) to bacterial wilt. [Methods] A pot experiment was conducted to evaluate the dynamics of mycorrhizal colonization, disease index, morbidity rate, control effect and several agronomic traits of mycorrhizal seedlings after inoculation with RS in two kinds of seeding-cakes with AMF. [Results] Two kinds of seedling-cakes formed steadily mycorrhizal colonization after inoculation, which enhanced disease-resistance and decreased morbidity rate and disease index in different degrees. What’s more, the performance of self-made seedling-cakes was obviously better than that of commercial seedling-cakes. [Conclusions] Self-made seedling-cakes with AMF have superior performance on bacterial wilt resistance of pepper, which should be made use of in other crops extensively. 展开更多
关键词 seedling-cake Arbuscular mycorrhizal fungi PEPPER Bacterial wilt
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