Grafting of Vegetables.
نویسندگان
چکیده
منابع مشابه
Cultivation of Grafted Vegetables II. Development of Grafting Robots in Japan
Grafted seedlings are used commonly in commercial vegetable culture in countries such as Korea and Japan, where land use is intensive. Lee (1994) has reviewed the physiological aspects of grafting. The percentage of cultivated area of grafted seedlings in outdoor commercial vegetable culture amounts to 81% in Korea and 54% in Japan (Table 2 in Lee, 1994). In greenhouse cultivation, the percenta...
متن کاملCultivation of Grafted Vegetables I. Current Status, Grafting Methods, and Benefits
Growing grafted vegetables was first launched in Japan and Korea in the late 1920s by grafting watermelons to gourd rootstock (Ashita, 1927; Yamakawa, 1983). After the first trial, the cultivated area of grafted vegetables, as well as the kinds of vegetables being grafted, has been consistently increased. At present, most of the watermelons [Citrullus lanatus (Thunb.) Matsum. & Nakai], Oriental...
متن کاملStudy of nitrate status in some vegetables collected from Kermanshah vegetables markets
Background and Objective: Much of the nitrate consumption by humans in the daily diet comes from vegetables. The high concentration of nitrate in edible parts of vegetables causes toxicity, anemia for children and nitrous amine production in adults. Nitrous amine may results in cancer. Samples were collected from four main vegetable markets in Kermanshah city in summer 2019 to investigate the c...
متن کاملOptimizing Early Grafting of Persian Walnut by Evaluating Different Rootstocks, Covering Materials and Grafting Methods
Grafting on epicotyl of young seedlings has been introduced as a simple and rapid method for walnut propagation. Although this technique improves the grafting success and propagation efficiency, it is technically more demanding than the conventional walnut grafting procedures and is yet to be optimized. This study was aimed to investigate the influence of rootstock type (dwarf and standard geno...
متن کاملVacuum Drying Characteristics of Some Vegetables
In this research the drying of four kinds of vegetables was investigated in a vacuum dryer. The effect of temperature on drying rate of samples at various temperatures (30, 35 and 45 °C) was studied. Six thin-layer drying models were fitted to drying data and suitable model was selected from them. Then effective moisture diffusivity and ...
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ژورنال
عنوان ژورنال: Engei Gakkai zasshi
سال: 1998
ISSN: 1880-358X,0013-7626
DOI: 10.2503/jjshs.67.1098