Influence of spraying by suspended dry yeast bread and soaked licorice root and salsalic acid to resist fungus Sclerotinia sclerotiorum on eggplant
AbstractThe experiment carried out in the laboratories and fields, of the college Agriculture- University of Baghdad–Department of plant protection, to see the effect of the use of yeast bread and soaked water for licorice and salisalic said on the growth of fungus Sclerotinia sclerotiorum that causes mold white eggplant, results showed superiority of aci salisalic acid in reducing the severity of the infection, amounting to 70.66% concentration of 600 ppm and night soaked licorice intensity amounted infection 25% at a concentration of 4%. while the yeast has the intensity was the infection of 15% at a concentration of 5%, as for criteria growth it has characterized the yeast in both length and width of the paper and the paper weight mild dry weight and plant height as it was 12.05 cm , 9.06 cm, 18.94 gm, respectively, compared with the control treatment deserted fungus.
- yeast --- soaked licorice --- salsalic acid --- eggplant
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