Search results
Results from the WOW.Com Content Network
This pathogen only affects onion, garlic and leek – Allium spp. [1] The first symptom of the disease occurs in the leaves 24–48 hours after initial exposure to the pathogen, appearing as long white lesions 1–5 mm in length surrounded by a greenish-white halo. The tissue then turns soft due to pectolytic enzymes produced by the pathogen ...
Stemphylium solani is of greatest concern in tomatoes, potatoes, peppers, garlic, onions, and cotton, though a wide range of over 20 species have proven susceptible. In tomatoes and potatoes, the resulting disease is known as grey leaf spot. In alliums it is known as leaf blight. Additional hosts are listed below. [1] Onion, Allium ascalonicum
White onion or Allium cepa (“sweet onion”) are a cultivar of dry onion which have a distinct light and mild flavour profile. Much like red onions, they have a high sugar and low sulphur content, and thus have a relatively short shelf life. [1] White onions are used in a variety of dishes, such as those of Mexican and European origin.
Kurlansky also offers insight into how onion cookery has evolved through the ages with recipes gleaned from old texts, including the 18 th century onion soup favored by King George II and the ...
For premium support please call: 800-290-4726 more ways to reach us
Tests to diagnose white spots on nails Nail scraping. Your doctor may scrape your nails to rule out a superficial fungal infection, which Dr. Lal says is “quick, effective, and easy” to ...
As the disease progresses, the spots get larger and denser as large numbers of asexual spores are formed, and the mildew may spread up and down the length of the plant. Powdery mildew grows well in environments with high humidity and moderate temperatures; greenhouses provide an ideal moist, temperate environment for the spread of the disease.
This enzymatic reaction leads to the formation of rutin, often seen as crystallized white spots on the surfaces of individual caper buds. [citation needed] Capers are a distinctive ingredient in Italian cuisine, especially in Sicilian, Aeolian and southern Italian cooking. They are commonly used in salads, pasta salads, meat dishes, and pasta ...