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Conjoint effect of oil-seed cakes and Pseudomonas fluorescens on the growth of chickpea in relation to the management of plant-parasitic nematodes BABT
Rizvi,Rose; Mahmood,Irshad; Tiyagi,Sartaj A; Khan,Zehra.
Soil application of organics has been explored as an alternative means of organic management of plant-parasitic nematodes. Efficiency of different oil-seed cakes of neem (Azadirachta indica), castor (Ricinus communis), groundnut (Arachis hypogaea), linseed (Linum usitatissimum), sunflower (Helianthus annuus) and soybean (Glycine max) were evaluated in field conditions with association of Pseudomonas fluorescens in relation to growth parameters of chickpea and population of plant-parasitic nematodes. Their efficacious nature was highly effective in reducing the population of these dominant soil nematodes. Significant improvement was observed in plant-growth parameters such as plant weight, percent pollen fertility, pod numbers, root-nodulation and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Chickpea; Oil-seed cakes; Organic management; Plant-parasitic nematodes; PGPR.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000600001
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Microbiological and physicochemical evaluations of juice extracted from different parts of sugar cane stalks from three varieties cultivated under organic management Ciênc. Tecnol. Aliment.
Martini,Cristina; Margarido,Luiz Antonio Correia; Ceccato-Antonini,Sandra Regina.
The artisanal production of cachaça, a beverage obtained by the fermentation of sugar cane juice after distillation, especially by small-sized producers, has traditionally used natural ferment ("fermento caipira") which consists of sugar cane juice with crushed corn, powdered rice, or citrus fruits. In despite of the difficulties in quality control due to the high level of contaminants and longer periods of preparation, the sensorial quality of the beverage may be attributed to the physiological activities of wild yeasts and even bacteria present during fermentation when this ferment is used. In this context, the aim here was to evaluate the microbiological (yeasts) and physicochemical characteristics of sugar cane juice extracted from different parts of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sugar cane juice; Yeasts; Fermentation; Organic management.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000300037
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