VIRUSES OF POTATO AND "SPROUT/POTATO- SEED" TECHNOLOGY

被引:0
|
作者
Caram de Souza Dias, Jose Alberto [1 ]
机构
[1] Ctr P&D Fitossanidade, IAC, APTA, Av Barao de Itapura 1481, BR-13020390 Campinas, SP, Brazil
关键词
D O I
暂无
中图分类号
S3 [农学(农艺学)];
学科分类号
0901 ;
摘要
引用
收藏
页码:105 / 113
页数:9
相关论文
共 50 条
  • [1] INFLUENCE OF ETHYLENE ON SPROUT DEVELOPMENT OF SEED POTATO
    HUGHES, DL
    TAKAHASHI, B
    TIMM, H
    YAMAGUCHI, M
    AMERICAN POTATO JOURNAL, 1973, 50 (12): : 439 - 444
  • [2] TESTS FOR TRANSMISSION OF 4 POTATO VIRUSES THROUGH POTATO TRUE SEED
    JONES, RAC
    ANNALS OF APPLIED BIOLOGY, 1982, 100 (02) : 315 - 320
  • [3] An invading potato sprout
    Strausbaugh, PD
    PLANT PHYSIOLOGY, 1929, 4 (01) : 157 - 158
  • [4] CONTROL OF POTATO VIRUSES IN MEDITERRANEAN SEED PRODUCTION
    FACCIOLI, G
    POTATO RESEARCH, 1987, 30 (01) : 152 - 152
  • [5] LESIONS OF POTATO SPROUT AND EXTRACTED POTATO SPROUT ALKALOID TOXICITY IN SYRIAN-HAMSTERS
    BAKER, D
    KEELER, R
    GAFFIELD, W
    JOURNAL OF TOXICOLOGY-CLINICAL TOXICOLOGY, 1987, 25 (03): : 199 - 208
  • [6] Initial sprout growth of potato seed minitubers under salt stress
    de Oliveira, Camilla Paulino
    Douradinho, Gabriel Zanuto
    Bortolazzo, Guilherme
    Steiner, Fabio
    REVISTA DE AGRICULTURA NEOTROPICAL, 2016, 3 (01): : 7 - 11
  • [7] Potato Sprout Inhibitor chlorpropham
    FAN Nengting WANGWenzhiChinese Academy of Forestry. Beijing 100091. Chin
    Chinese Forestry Science and Technology, 2002, (02) : 26 - 30
  • [8] SPINDLING OR HAIR SPROUT OF POTATO
    SNYDER, WC
    THOMAS, HE
    FAIRCHILD, SJ
    PHYTOPATHOLOGY, 1946, 36 (11) : 897 - 904
  • [9] Potato- An Important Source of Nutritional Kynurenic Acid
    Turski, Michal P.
    Kaminski, Piotr
    Zgrajka, Wojciech
    Turska, Monika
    Turski, Waldemar A.
    PLANT FOODS FOR HUMAN NUTRITION, 2012, 67 (01) : 17 - 23
  • [10] Potato- An Important Source of Nutritional Kynurenic Acid
    Michal P. Turski
    Piotr Kamiński
    Wojciech Zgrajka
    Monika Turska
    Waldemar A. Turski
    Plant Foods for Human Nutrition, 2012, 67 : 17 - 23