Improving the growth, P uptake and quality characteristics of ‘Lollo Rosso’ lettuce in the nutrient solution by <i>Bacillus subtilis</i> in different phosphorus concentrations-Reference-Cited by-同舟云学术

Improving the growth, P uptake and quality characteristics of ‘Lollo Rosso’ lettuce in the nutrient solution by Bacillus subtilis in different phosphorus concentrations

Published:2022-05-06 Issue:6 Volume:46 Page:971-983
ISSN:0190-4167
Container-title:Journal of Plant Nutrition
language:en
Short-container-title:Journal of Plant Nutrition

Author:

Shabani Edris¹

Affiliation:

1. Department of Horticultural Science, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Ahvaz, Iran

Funder

Shahid Chamran University of Ahvaz

Publisher

Informa UK Limited

Subject

Agronomy and Crop Science,Physiology

Link

https://www.tandfonline.com/doi/pdf/10.1080/01904167.2022.2072738

Reference51 articles.

1. Microbial and sensory quality of commercial fresh processed red lettuce throughout the production chain and shelf life

2. Plant- and microbial-based mechanisms to improve the agronomic effectiveness of phosphate rock: a review

3. Mobilization and Acquisition of Sparingly Soluble P-Sources byBrassicaCultivars under P-Starved Environment II. Rhizospheric pH changes, Redesigned Root Architecture and Pi-Uptake Kinetics

4. Alleviation of salt stress by arbuscular mycorrhizal in zucchini plants grown at low and high phosphorus concentration

5. Biostimulants in horticulture

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