Assessing potato tubers for susceptibility to bacterial soft rot (erwinia carotovora subsp.atroseptica)-Reference-Cited by-同舟云学术

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Assessing potato tubers for susceptibility to bacterial soft rot (erwinia carotovora subsp.atroseptica)

Published:1981-12 Issue:4 Volume:24 Page:409-415
ISSN:0014-3065
Container-title:Potato Research
language:en
Short-container-title:Potato Res

Author:

Bourne W. F.,McCalmont D. C.,Wastie R. L.

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Food Science,Agronomy and Crop Science,Food Science

Link

http://link.springer.com/content/pdf/10.1007/BF02357323.pdf

Reference10 articles.

1. Boer, S. H. de & A. Kelman, 1978. Influence of oxygen concentration and storage factors on susceptibility of potato tubers to bacterial soft rot (Erwinia carotovora).Potato Res. 21: 65–79.

2. Conover, W. J., 1971. Practical non-parametric statistics. Wiley, New York.

3. Cromarty, R. W. & G. D. Easton, 1973. The incidence of decay and factors affecting bacterial soft rot of potatoes.Am. Potato J. 50: 398–407.

4. Harris, R. I., 1978. A method for testing potential bactericides for the prevention of soft rotting of potato tubers.Potato Res. 21: 231–233.

5. Lipton, W. J., 1967. Some effects of low-oxygen at mospheres on potato tubers.Am. Potato J. 44: 292–299.

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1. The use of natural plant volatile compounds for the control of the potato postharvest diseases, black dot, silver scurf and soft rot;Biological Control;2013-02

2. Role of Polyphenol Oxidase, Peroxidase, Phenylalanine Ammonia Lyase, Chlorogenic Acid, and Total Soluble Phenols in Resistance of Potatoes to Soft Rot;Plant Disease;2012-02

3. Breeding Potatoes for Long-Day, Temperate Climates;Plant Breeding Reviews;2010-06-22

4. Factors affecting bacterial soft rot ofZantedeschiatubers;New Zealand Journal of Crop and Horticultural Science;2009-12

5. Resistance to soft rot (Erwinia carotovora subsp.atroseptica) in tetraploid potato families obtained from 4x-2x crosses;American Journal of Potato Research;2005-05

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