Influence of genus bacteria Bacillus on quality of Lactuca sativa L
Автор: Doroshchuk O.V., Kalatskaja J.N., Laman N.A., Minkova V.V., Mandrik-litvinkovich M.N.
Журнал: Овощи России @vegetables
Статья в выпуске: 2 (46), 2019 года.
Primal problem of vegetable growing is constant supply of the population with all types of vegetables, including green cultures. Green cultures are vegetables that have high nutritional value and precocity. Howe/eг they often are infected by phytopathogenic microorganisms already at initial stages of ontogenesis at cultivation in closed soil conditions. It leads to emergence of disjointed shoots, deterioration of growth and development of plants and loss of quality. Now in the Republic of Belarus a number of biological substances on the basis of bacteria Bacillus was developed. They are used against diseases of plants of mushroom and bacterial etiology. However there is not information about influence of bacteria on quality of products of green cultures. The aim of the work was studying of influence of two strains of bacteria Bacillus that were introduced in peat substrate on efficiency and quality of lettuce. Two strains of bacteria Bacillus were used in the work. They were selected from the soil...
Бактерии рода bacillus, bacillus genus, lettuce, water soluble carbohydrates, nitrates, vitamin c, vitamin p
Короткий адрес: https://readera.org/140240692
IDR: 140240692 | DOI: 10.18619/2072-9146-2019-2-49-52