Producing Bacterial Wilt-Free Ginger in Greenhouse Culture

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dc.contributor.authorHepperly, Paul
dc.contributor.authorZee, Francis
dc.contributor.authorKai, Russell
dc.contributor.authorArakawa, Claire
dc.contributor.authorMeisner, Mark
dc.contributor.authorKratky, Bernard
dc.contributor.authorHamamoto, Kert
dc.contributor.authorSato, Dwight
dc.date.accessioned2009-09-16T00:49:38Z
dc.date.available2009-09-16T00:49:38Z
dc.date.issued2004-06
dc.description.abstractA 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.
dc.format.extent6 pages
dc.identifier.citationHepperly 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).
dc.identifier.urihttp://hdl.handle.net/10125/12460
dc.language.isoen-US
dc.publisherUniversity of Hawaii
dc.relation.ispartofseriesSoil and Crop Management
dc.relation.ispartofseries8
dc.subjectZingiber officinale
dc.subjectginger root
dc.subjectHawaii
dc.subjectbacterial wilt
dc.subjectgreenhouse production
dc.subjectsoilless culture
dc.titleProducing Bacterial Wilt-Free Ginger in Greenhouse Culture
dc.typeArticle
dc.type.dcmiText

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