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Phytoremediation technologies use living plants to clean up soil, air and water contaminated with hazardous contaminants. [1] It is defined as "the use of green plants and the associated microorganisms, along with proper soil amendments and agronomic techniques to either contain, remove or render toxic environmental contaminants harmless". [2]
However, the use of herbicides can cause phytotoxic effects on non-targeted plants through wind-blown spray drift or from the use of herbicide-contaminated material (such as straw or manure) being applied to the soil. [5] Herbicides can also cause phytotoxicity in crops if applied incorrectly, in the wrong stage of crop growth, or in excess. [1]
They can also be used to control internal seed-borne fungal pathogens as well as fungal pathogens on the seed surface. Many biofungicidal products show capacities to stimulate plant host defense and other physiological processes that can make treated crops more resistant to stresses. [citation needed]
Remove the plant and its roots from the pot, carefully clean the roots and repot the plant. [6] Fertilizer can be reintroduced slowly to allow for slow, healthy recovery. Water the plant heavily to wash the accumulation of salt away. [11] If a plant is burnt due to drought-like circumstances, the soil may be dry, and the plant will appear wilted.
The plants soon begin to wilt and quickly dry out in the sun. Plants can burn within hours of exposure to these herbicides. [16] In contrast, Photosystem I inhibitors such as diquat and paraquat work by entering plant cells and immediately diverting electrons away from photosynthetic chain, poisoning photosynthesis.
Fruits, vegetables, seeds and beans are all essential parts of a well-balanced and healthy diet, but if these health gems are not consumed properly, they could be poisonous and detrimental to our ...
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
There are many ways in which a plant can become infected by a bacterial soft rot. They can be host to the bacteria either by being infected as seed, or from direct inoculation into wounds or natural openings (stomata or lenticels) in mature plants, which is most common. But, when a plant is infected and the conditions are favorable, the ...