CN110122561B - Method for promoting callus of picked potato tubers by using candida olivaceus - Google Patents
Method for promoting callus of picked potato tubers by using candida olivaceus Download PDFInfo
- Publication number
- CN110122561B CN110122561B CN201910483507.XA CN201910483507A CN110122561B CN 110122561 B CN110122561 B CN 110122561B CN 201910483507 A CN201910483507 A CN 201910483507A CN 110122561 B CN110122561 B CN 110122561B
- Authority
- CN
- China
- Prior art keywords
- yeast
- callus
- candida
- potato
- olivaceus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
Abstract
The invention discloses a method for promoting picked potato tubers to be callus by candida olivaceus, belongs to the field of agriculture, and solves the problems of pesticide residue and environmental pollution caused by promoting potato tuber callus by chemical drugs. The invention comprises the following steps: inoculating Candida Canarii to the slant of glucose solid culture medium of nutrient yeast for activation, and preparing yeast suspension with sterile water; inoculating the yeast suspension into a nutrient yeast glucose liquid culture medium for two times of culture; washing the harvested potato tubers, soaking the potato tubers in sodium hypochlorite for disinfection, washing the potato tubers with deionized water and airing the potato tubers; and uniformly spraying the target yeast suspension on the surface of the potato tuber wound, naturally drying in the air, and then putting into a perforated freshness protection bag for callus. The invention adopts the pollution-free candida olivaceus to promote the callus of the picked potato tuber, and the candida olivaceus not only has the biological control effect on the picked diseases, but also can enhance the disease resistance of the potato tuber.
Description
Technical Field
The invention belongs to the field of agriculture, and particularly relates to a method for promoting postharvest potato tuber callus by candida olivaceus.
Background
Potato (Solanum tuberosum. L) is the fourth largest food crop in the world, is widely planted throughout the world, and has a tremendous impact on world food safety and economic development. The potato tubers inevitably generate wounds in the process of picking and transporting, and the wounds become main channels for harmful microorganisms to infect the potato tubers. The potato tubers can form callus through self-healing to provide main protection against pathogen infection, but the natural callus of the potato is affected by external environment, and the callus of the potato is further inhibited under the temperature, humidity and oxygen concentration which are not suitable for callus. Although some chemicals have been reported to promote the healing of potato tubers, this is accompanied by pesticide residues and environmental pollution. Therefore, the seeking of a novel pollution-free substance for accelerating the callus of the harvested potato tubers is an urgent technical problem to be solved in the development of the potato industry.
Disclosure of Invention
The invention aims to provide a method for promoting picked potato tubers to be callus by candida olivaceus so as to solve the problems of pesticide residue and environmental pollution caused by promoting potato tuber callus by chemical drugs.
The technical scheme of the invention is as follows: a method for promoting postharvest potato tuber callus by Candida olivaceus comprises the following steps:
A. inoculating Candida Canarii to a glucose solid culture medium (NYDA) slant of a nutrient yeast for primary activation, and preparing yeast suspension from the activated Candida Canarii with sterile water;
B. inoculating the yeast suspension prepared in the step A into a nutrient yeast glucose liquid culture medium (NYDB) for culture, re-inoculating the cultured Candida olivaceus into the nutrient yeast glucose liquid culture medium (NYDB) for re-culture to obtain a target yeast suspension, and adjusting the final concentration of yeast in the target yeast suspension to be 1 x 106～1×109cells/mL；
C. Washing the harvested potato tubers with tap water, then soaking and disinfecting with sodium hypochlorite, and finally washing with deionized water and airing;
D. and C, filling the target yeast suspension obtained in the step B into a sterile spray can, uniformly spraying the suspension onto the surface of the cut of the potato tuber, and filling the suspension into a perforated polyethylene freshness protection bag after natural air drying for callus.
As a further improvement of the method, in the step A, the activation temperature of the Candida olivaceus is 26-30 ℃, and the activation time is 2-3 days.
Preferably, in step A, the activation temperature of Candida olivaceus is 28 ℃.
As a further improvement of the invention, in step B, the yeast suspension is cultured in a nutrient yeast dextrose liquid medium (NYDB) as follows: culturing at 28 deg.C and rotation speed of 220r/min for 24h, inoculating cultured yeast into nutrient yeast glucose liquid culture medium (NYDB), and culturing at 28 deg.C and rotation speed of 220r/min for 48h to obtain target yeast suspension. The activity of the strain is strongest by two times of culture.
Preferably, in step B, the final concentration of yeast in the suspension of target yeast is 1X 109cells/mL。
As a further improvement of the invention, in the step C, the volume concentration of the sodium hypochlorite is 1%, and the soaking time is 2min, so that a good sterilization effect is achieved and the sterilization effect is harmless.
As a further improvement of the invention, in the step D, the potato tubers are placed in a freshness protection package and then callus is applied under the condition of keeping out of the sun. The light-resistant condition can accelerate wound healing and avoid unnecessary greening.
Compared with the prior art, the invention has the following advantages: the invention adopts the non-pollution biological control yeast, namely the candida olivaceus to promote the callus of the picked potato tuber, and the candida olivaceus not only has the biological control effect on the picked diseases, but also can induce the improvement of the resistant enzyme activity of the picked potato tuber, thereby enhancing the disease resistance of the potato tuber. The method can obviously reduce the weight loss rate of injured tubers and enhance the resistance of wounds to pathogenic bacteria after treating the wounds of the potatoes, and is related to the accumulation of the lignans at the wound parts, the enhancement of phenylpropane metabolism and the increase of oxidase activity. Compared with the existing chemical drugs, the candida olivaceus cannot grow at the temperature of a human body (37 ℃) and cannot generate antibiotics, so that the method is harmless to the human body and cannot cause pollution to the environment.
Drawings
FIG. 1 is a graph comparing the rate of weight loss of potato tubers in example 1 with that in comparative example 1;
FIG. 2 is a graph comparing disease indices of potato tubers in example 1 and comparative example 1;
FIG. 3 is a graph comparing the amount of accumulated cork-wood in the wounds of the potato tubers in example 1 with that in comparative example 1;
FIG. 4 is a graph comparing the phenylalanine ammonia-lyase activity at the wound of potato tuber in example 1 with that in comparative example 1;
FIG. 5 is a graph comparing peroxidase activity at wounds of potato tubers in example 1 and comparative example 1;
FIG. 6 is a graph comparing the total phenolic content at the wound of potato tubers in example 1 with that in comparative example 1;
FIG. 7 is a graph comparing the flavonoid content at the wounds of potato tubers in example 1 with that in comparative example 1.
Detailed Description
The present invention will be described in detail with reference to the following embodiments, but the present invention is not limited thereto in any way.
The potatoes in the following examples and comparative examples used "Atlantic" potatoes, and a scalpeler was used to scrape wounds of uniform size and depth, simulating postharvest wounds. The candida olivaceus used in the following examples was purchased from the china industrial microbial strain preservation management center, strain number: 31860.
example 1 potato tubers were treated as follows:
A. inoculating Candida Canarii to glucose solid culture medium (NYDA) slant for primary activation at 28 deg.C for 2 days, and preparing yeast suspension from activated Candida Canarii with sterile water;
B. b, inoculating the yeast suspension prepared in the step A into a nutrient yeast glucose liquid culture medium (NYDB), and culturing for 24 hours at the temperature of 28 ℃ and the rotating speed of 220 r/min; re-inoculating the cultured yeast into nutrient yeast glucose liquid medium (NYDB) and continuing at the temperature of 2Culturing at 8 deg.C and rotation speed of 220r/min to obtain target yeast suspension, and regulating final concentration of yeast in the target yeast suspension to 1 × 109cells/mL；
C. Washing potato tuber with tap water, soaking in 1% sodium hypochlorite for 2min, and washing with deionized water;
D. and D, filling the yeast suspension obtained in the step B into a sterile spray can, uniformly spraying the yeast suspension onto the surface of the cut of the potato tuber, naturally drying the potato tuber, filling the potato tuber into a perforated polyethylene freshness protection bag (25 x 40cm, thickness of 0.02 mm), and healing under the condition of keeping out of the sun.
Comparative example 1: treating potato tubers according to the following steps:
A. washing potato tuber with tap water, soaking in 1% sodium hypochlorite for 2min, and washing with deionized water;
B. filling sterile water into a sterile spray can, uniformly spraying the sterile water onto the surface of the cut of the potato tuber, naturally drying, filling into a perforated polyethylene fresh-keeping bag (25 × 40cm, thickness of 0.02 mm), and healing in a dark condition.
The weight loss rate and disease index were measured at 0d, 3d, 5d, 7d, 14d, 21d, 28d for example 1 and comparative example 1, accumulation of lignans was observed, and phenylalanine ammonia lyase and peroxidase activities, as well as total phenol and flavonoid contents were measured.
Figure 1 shows the effect of candida olivaceus on the rate of weight loss during callus formation of potato tubers, where white bars represent comparative example 1, grey bars represent example 1, vertical bars represent standard error (± SE), + represents significant difference (p < 0.05). As can be seen from FIG. 1, the rate of weight loss was gradually increased in the potato tubers in example 1 and comparative example 1 during the callus period, but the rate of weight loss was significantly lower in the potato tubers in example 1 than in comparative example 1. At day 14, example 1 had 71.4% lower weight loss than the potato tuber of comparative example 1.
Figure 2 shows the effect of candida olivaceus on disease index during potato tuber callus, white bars representing comparative example 1, grey bars representing example 1, vertical bars representing standard error (± SE), a significant difference (p < 0.05). As can be seen from FIG. 2, the disease index of the potato tuber in example 1 and that in comparative example 1 both gradually decreased with the increase of the callus time, and the disease index of the potato tuber in example 1 was significantly lower than that in comparative example 1. On day 7, example 1 had a 45.6% lower disease index than comparative example 1.
The results of the weight loss rate and the disease index show that the candida olivaceus treatment effectively promotes the callus of potato tubers.
FIG. 3 shows the effect of Candida olivaceus on the lignans during the callus period of potato tubers, and it can be seen from FIG. 3 that during the callus period, the accumulation amount of lignans at the wounds of potato tubers in example 1 and comparative example 1 gradually increased, and the accumulation amount of lignans at the wounds of potato tubers in example 1 was significantly higher in the middle and later stages of the callus than in comparative example 1. The difference in the amount of accumulated cork resin began on day 3. The results indicate that candida olivaceus effectively promotes the suberization at the wounds of potato tubers.
Figure 4 shows the effect of candida olivaceus on phenylalanine ammonia lyase activity during callus formation in potato tubers, white bars representing comparative example 1, grey bars representing example 1, vertical bars representing standard error (± SE), a significant difference (p < 0.05). Figure 5 shows the effect of candida olivaceus on peroxidase activity during potato tuber callus, white bars in the figure represent comparative example 1, grey bars represent example 1, vertical bars represent standard error (± SE); represents significant difference (p < 0.05). As can be seen from FIGS. 4 and 5, the phenylalanine ammonia lyase and the peroxidase activities at the wound of the potato tuber in example 1 and comparative example 1 both showed a tendency of slightly decreasing and then increasing significantly with the increase of the callus time during the callus period, but the phenylalanine ammonia lyase and the peroxidase activities at the wound of the potato tuber in example 1 were significantly higher than those in comparative example 1. On day 3, the phenylalanine ammonia lyase activity at the potato tuber wounds in example 1 was 1.24 times higher than that of comparative example 1. On day 21, peroxidase activity was 78.5% higher in the potato tuber wounds of example 1 than in comparative example 1.
Figure 6 shows the effect of candida olivaceus on total phenol content during potato tuber callus period, white bars in the figure represent comparative example 1, grey bars represent example 1, vertical bars represent standard error (± SE), + represents significant difference (p < 0.05). Figure 7 shows the effect of candida olivi on flavonoid content during potato tuber callus, white bars representing comparative example 1, grey bars representing example 1, vertical bars representing standard error (+ SE); representing significant difference (p < 0.05). As can be seen from FIGS. 6 and 7, the total phenol content of the potato tuber wound gradually increased during the callus period, and in the late stage of callus, example 1 was significantly higher than that in comparative example 1. On day 5, the total phenolic content at the potato tuber in example 1 was 40% higher than that of comparative example 1. The flavonoid content at the potato tuber in example 1 increased first and then decreased, the flavonoid content at the potato tuber in comparative example 1 continued to increase, and on day 7, the flavonoid content at the potato tuber in example 1 was 1.3 times higher than that of comparative example 1.
Phenylalanine ammonia lyase is the first key enzyme of phenylalanine metabolism, phenylalanine can be catalyzed to be converted into cinnamic acid, cinnamic acid can generate various phenols and flavone substances under the catalysis of other enzymes, and the phenols and the flavone substances not only can be used as monomer components of the callus structure of potatoes, but also have certain antibacterial activity. The peroxidase mainly plays a role in oxidative crosslinking in the process of forming the callus, and can promote the phenol substances to be polymerized into the polyphenol lignan to form the callus. The results of the increase in phenylalanine ammonia lyase and peroxidase activities and total phenol and flavonoid contents indicate that Candida olivaceus activates the phenylalanine metabolism and oxidase activities at the wounds of potato tubers.
Example 2 potato tubers were treated as follows:
A. inoculating Candida Canarii to glucose solid culture medium (NYDA) slant for primary activation at 26 deg.C for 3 days, and preparing yeast suspension from activated Candida Canarii with sterile water;
B. inoculating the yeast suspension prepared in the step A to nutrient yeast glucoseCulturing in liquid culture medium (NYDB) at 28 deg.C and rotation speed of 220r/min for 24 h; inoculating the cultured yeast into nutrient yeast glucose liquid culture medium (NYDB), culturing at 28 deg.C and 220r/min to obtain target yeast suspension, and regulating the final concentration of yeast in the target yeast suspension to 1 × 108cells/mL；
C. Washing potato tuber with tap water, soaking in 1% sodium hypochlorite for 2min, and washing with deionized water;
D. and D, filling the yeast suspension obtained in the step B into a sterile sprinkling can, uniformly spraying the yeast suspension onto the surface of the potato tuber wound, naturally drying the potato tuber wound, filling the potato tuber wound into a perforated polyethylene freshness protection bag (25 x 40cm, thickness of 0.02 mm), and healing under the condition of keeping out of the sun.
Example 3 potato tubers were treated as follows:
A. inoculating Candida Canarii to glucose solid culture medium (NYDA) slant for primary activation at 30 deg.C for 2 days, and preparing yeast suspension from activated Candida Canarii with sterile water;
B. b, inoculating the yeast suspension prepared in the step A into a nutrient yeast glucose liquid culture medium (NYDB), and culturing for 24 hours at the temperature of 28 ℃ and the rotating speed of 220 r/min; inoculating the cultured yeast into nutrient yeast glucose liquid culture medium (NYDB), culturing at 28 deg.C and 220r/min to obtain target yeast suspension, and regulating the final concentration of yeast in the target yeast suspension to 1 × 106cells/mL；
C. Washing potato tuber with tap water, soaking in 1% sodium hypochlorite for 2min, and washing with deionized water;
D. and D, filling the yeast suspension obtained in the step B into a sterile spray can, uniformly spraying the yeast suspension onto the surface of the cut of the potato tuber, naturally drying the potato tuber, filling the potato tuber into a perforated polyethylene freshness protection bag (25 x 40cm, thickness of 0.02 mm), and healing under the condition of keeping out of the sun.
Claims (6)
1. A method for promoting the callus of picked potato tubers by Candida olivaceus is characterized by comprising the following steps: the candida olivaceus is purchased from China industrial microorganism strain preservation management center, and the strain number is as follows: 31860, it comprises the following steps:
A. inoculating candida olivaceus to a slope of a glucose solid culture medium of nutrient yeast for primary activation, and preparing yeast suspension from the activated candida olivaceus by using sterile water;
B. b, inoculating the yeast suspension prepared in the step A into a nutrient yeast glucose liquid culture medium for culture, re-inoculating the cultured Candida olivaceus into the nutrient yeast glucose liquid culture medium for re-culture to obtain a target yeast suspension, and adjusting the final concentration of yeast in the target yeast suspension to be 1 x 106～1×109cells/mL；
C. Washing the harvested potato tubers with tap water, then soaking and disinfecting with sodium hypochlorite, and finally washing with deionized water and airing;
D. and C, uniformly spraying the target yeast suspension obtained in the step B on the surface of the potato tuber wound, naturally drying in air, filling into a perforated freshness protection bag, and healing under a light-tight condition.
2. The Candida olivaceus post-harvest potato tuber callus promotion method according to claim 1, wherein: in the step A, the Candida olivaceus is activated at the temperature of 26-30 ℃ for 2-3 days.
3. The candida olivaceus post-harvest potato tuber callus promotion method according to claim 2, wherein: in step A, the activation temperature of Candida olivaceus was 28 ℃.
4. The Candida olivaceus post-harvest potato tuber callus promotion method according to claim 3, wherein: in step B, the yeast suspension is cultured in a nutrient yeast glucose liquid medium as follows: culturing at 28 deg.C and rotation speed of 220r/min for 24h, inoculating cultured yeast into nutrient yeast glucose liquid culture medium, and culturing at 28 deg.C and rotation speed of 220r/min for 48h to obtain target yeast suspension.
5. The Candida olivaceus post-harvest potato tuber callus promotion method according to claim 4, characterized in that: in step B, the final concentration of yeast in the target yeast suspension is 1X 109cells/mL。
6. The Candida olivaceus post-harvest potato tuber callus promotion method according to any one of claims 1 to 5, wherein: in the step C, the volume concentration of the sodium hypochlorite is 1%, and the soaking time is 2 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910483507.XA CN110122561B (en) | 2019-06-04 | 2019-06-04 | Method for promoting callus of picked potato tubers by using candida olivaceus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910483507.XA CN110122561B (en) | 2019-06-04 | 2019-06-04 | Method for promoting callus of picked potato tubers by using candida olivaceus |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110122561A CN110122561A (en) | 2019-08-16 |
| CN110122561B true CN110122561B (en) | 2022-07-19 |
Family
ID=67580214
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910483507.XA Active CN110122561B (en) | 2019-06-04 | 2019-06-04 | Method for promoting callus of picked potato tubers by using candida olivaceus |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110122561B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114736824B (en) * | 2022-04-12 | 2023-07-04 | 甘肃农业大学 | Agrobacterium rhizogenes for promoting callus of picked potato tubers |
| CN114736823B (en) * | 2022-04-12 | 2023-06-30 | 甘肃农业大学 | Agrobacterium tumefaciens for promoting callus of picked potato tubers |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107523509A (en) * | 2017-08-29 | 2017-12-29 | 江苏大学 | One plant of saccharomycete for controlling apple Postharvest Penicillium and its application |
| CN108094519A (en) * | 2018-01-17 | 2018-06-01 | 中华全国供销合作总社济南果品研究院 | A kind of grape antagonism yeast complex biological preservative and its preparation method and application |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IL140108A (en) * | 1998-06-05 | 2005-08-31 | Biotechnology Res & Dev | Biological coating with a protective and curative effect for the control of postharvest decay |
-
2019
- 2019-06-04 CN CN201910483507.XA patent/CN110122561B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107523509A (en) * | 2017-08-29 | 2017-12-29 | 江苏大学 | One plant of saccharomycete for controlling apple Postharvest Penicillium and its application |
| CN108094519A (en) * | 2018-01-17 | 2018-06-01 | 中华全国供销合作总社济南果品研究院 | A kind of grape antagonism yeast complex biological preservative and its preparation method and application |
Non-Patent Citations (3)
| Title |
|---|
| Induction of Resistance to Penicillium digitatum in Grapefruit by the Yeast Biocontrol Agent Candida oleophila;S.Droby et al;《The American Phytopathological Society》;20021231;第92卷(第4期);第393-399页 * |
| 橄榄假丝酵母控制苹果果实青霉病的效果及机制;蔡孟轩等;《食品科学》;20181231;第39卷(第5期);第265-271页 * |
| 马铃薯‘青薯168’块茎浅层和深层损伤愈伤能力的比较;姜红等;《园艺学报》;20181231;第908-918页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110122561A (en) | 2019-08-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111849815B (en) | Plant growth promoting rhizosphere strain Gxun-20 and application thereof in plant growth promotion | |
| Krisch et al. | Ethanol and acetic acid tolerance in free and immobilized cells of Saccharomyces cerevisiae and Acetobacter aceti | |
| CN102978132B (en) | Microorganism plant vaccine capable of controlling tomato bacterial wilt disease | |
| WO2005003366A1 (en) | A method for the production of bacterial cellulose | |
| CN1772881A (en) | Fluorescent pseudomonads and its fermenting culture process and application | |
| CN110122561B (en) | Method for promoting callus of picked potato tubers by using candida olivaceus | |
| CN113652367A (en) | Dragon fruit canker bactericide and application thereof | |
| CN100406552C (en) | One strain forming a block type fanjun fungus, fermentation culturing method and application thereof | |
| CN109182159A (en) | Bacterium and its application in disease prevention and control is quenched in a kind of N- acyl homoserine lactones | |
| CN105385623A (en) | Actinomycete strain JSX-1 for preventing and curing phytophthora sojae and fungicide thereof | |
| CN107502565A (en) | One plant of fritillary bulb rhizosphere Paenibacillus polymyxa and its application | |
| CN101843260A (en) | Method for preparing compound bactericide for preventing and controlling soybean root rot | |
| CN107853181B (en) | Tobacco explant anti-browning method based on activated carbon | |
| CN115997791A (en) | Application of Burkholderia cepacia in promoting saline-alkali tolerance of plants and reducing heavy metal cadmium content | |
| CN114931150A (en) | Cultivation method for improving quality of cyclocarya paliurus leaf medicinal products by using trichoderma asperellum | |
| CN111471627B (en) | Serratia marcescens BSZ and application thereof | |
| CN107996402A (en) | A kind of method for preventing tobacco Brown | |
| CN1289689C (en) | Choice for preventing endogenic bacterial strain by potato | |
| KR100229093B1 (en) | Method for preparaing a dried laver by chitosan | |
| JP4001704B2 (en) | Novel microorganism and method for controlling potato scab using the microorganism | |
| CN112741113A (en) | Microbial preparation for preventing and treating potato early blight and application thereof | |
| CN106754399B (en) | Method for separating dark ring-shaped Xylaria | |
| CN105274020A (en) | Ginger stem rot antagonistic bacterium and applications | |
| CN1926995A (en) | Microbiological agent resisting lily gray mold, preparation method and application thereof | |
| CN116671368B (en) | Method for inhibiting tomato gray mold by utilizing nano molybdenum disulfide and soybean root system ferment |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |