日本植物病理学会報
Online ISSN : 1882-0484
Print ISSN : 0031-9473
ISSN-L : 0031-9473
罹病残さの嫌気的発酵によるダイコン萎黄病菌の不活化に対する発酵時の温度の影響
萩原 廣竹内 昭士郎
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1983 年 49 巻 5 号 p. 713-715

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The effect of temperature on the inactivation of radish yellows pathogen (Fusarium oxysporum f. sp. raphani) during anaerobic fermentation of radish residues was examined. The debrises of diseased radish roots were anaerobically fermented under the different temperatures, by sealing up in plastic-film bags. Either at varying or constant temperature in the range from 10 to 30C, the higher the temperature, the faster the inactivation of the pathogen progressed. Inactivation of the pathogen occurred obviously with the progress of fermentation.

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