Successive spraying efficacy of acidic electrolyzed oxidizing water and alkalic electrolyzed reducing water on controlling powdery mildew infection and suppressing visible physiological disorder on cucumber leaves-Reference-Cited by-同舟云学术

Successive spraying efficacy of acidic electrolyzed oxidizing water and alkalic electrolyzed reducing water on controlling powdery mildew infection and suppressing visible physiological disorder on cucumber leaves

Published:2011-08 Issue:4 Volume:52 Page:387-392
ISSN:2211-3452
Container-title:Horticulture, Environment, and Biotechnology
language:en
Short-container-title:Hortic. Environ. Biotechnol.

Author:

Fujiwara Kazuhiro,Fujii Takuya,Park Jong-Seok

Publisher

Springer Science and Business Media LLC

Subject

Horticulture,Plant Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s13580-011-0174-9.pdf

Reference10 articles.

1. Abbasi, P.A. and G. Lazarovits. 2006. Effect of acidic electrolyzed water on the viability of bacterial and fungal plant pathogens and on bacterial spot disease of tomato. Can. J. Microbiol. 52:915–923.

2. Buck, J.W., M.W. van Ierael, R.D. Oetting, and Y.C. Hung. 2002. Evaluation of acidic electrolyzed water for phytotoxic symptoms on foliage and flowers of bedding plants. Crop Protection 22:73–77.

3. Fujiwara, K., R. Doi, M. Iimoto, and Q.C. Shi. 1998. Fundamental studies on crop disease control by spraying electrolyzed strong acid water, 2: Control of downy mildew in cucumber and occurrence of a leaf burn-like physiological disorder. Environ. Cont. Biol. 36:245–249.

4. Fujiwara, K., R. Doi, M. Iimoto, and A. Yano. 2000. Fundamental studies on crop disease control by spraying electrolyzed anode-side water, 3: Effects of spraying electrolyzed anode-side water and pH available chlorine concentration-regulated water on the severity of powdery mildew infection and percentage of leaves with a leaf burn-like physiological disorder on cucumber leaves. Environ. Cont. Biol. 38:33–38.

5. Guentzel, J.L., K.L. Lam, M.A. Callan, S.A. Emmons, and V.L. Dunham. 2008. Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water. Food Microbiol. 25:36–41.

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