Producing Bacterial Wilt-Free Ginger in Greenhouse Culture
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University of Hawaii
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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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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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