Producing Bacterial Wilt-Free Ginger in Greenhouse Culture

Item Description

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