Producing Bacterial Wilt-Free Ginger in Greenhouse Culture

Date
2004-06
Authors
Hepperly, Paul
Zee, Francis
Kai, Russell
Arakawa, Claire
Meisner, Mark
Kratky, Bernard
Hamamoto, Kert
Sato, Dwight
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University of Hawaii
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Abstract
A bacterial wilt is the factor most limiting yields of culinary ginger in Hawaii. A system developed to produce ginger in an artificial medium in greenhouse culture is described.
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Zingiber officinale, ginger root, Hawaii, bacterial wilt, greenhouse production, soilless culture
Citation
Hepperly P, Zee F, Kai R, Arakawa C, Meisner M, Kratky B, Hamamoto K, Sato D. 2004. Producing bacterial wilt-free ginger in greenhouse culture. Honolulu (HI): University of Hawaii. 6 p. (Soil and Crop Management; SCM-8).
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6 pages
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