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dc.contributor.author Hepperly, Paul en_US
dc.contributor.author Zee, Francis en_US
dc.contributor.author Kai, Russell en_US
dc.contributor.author Arakawa, Claire en_US
dc.contributor.author Meisner, Mark en_US
dc.contributor.author Kratky, Bernard en_US
dc.contributor.author Hamamoto, Kert en_US
dc.contributor.author Sato, Dwight en_US
dc.date.accessioned 2009-09-16T00:49:38Z en_US
dc.date.available 2009-09-16T00:49:38Z en_US
dc.date.issued 2004-06 en_US
dc.identifier.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). en_US
dc.identifier.uri http://hdl.handle.net/10125/12460 en_US
dc.description.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. en_US
dc.format.extent 6 pages en_US
dc.language.iso en-US en_US
dc.publisher University of Hawaii en_US
dc.relation.ispartofseries Soil and Crop Management en_US
dc.relation.ispartofseries 8 en_US
dc.subject Zingiber officinale en_US
dc.subject ginger root en_US
dc.subject Hawaii en_US
dc.subject bacterial wilt en_US
dc.subject greenhouse production en_US
dc.subject soilless culture en_US
dc.title Producing Bacterial Wilt-Free Ginger in Greenhouse Culture en_US
dc.type Article en_US
dc.type.dcmi Text en_US

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