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Therefore, it is important to guarantee a successful soybean crop every growing season. Bacterial blight can be found in most soybean fields every year in the Midwest. [2] Yield losses due to Pseudomonas syringae pv. glycinea have been reported as anywhere from 4% to 40% depending on the severity of the conditions. [1]
Bacterial diseases; Bacterial blight Pseudomonas amygdali pv. glycinea: Bacterial pustules Xanthomonas axonopodis pv. glycines = Xanthomonas campestris pv. glycines: Bacterial tan spot Curtobacterium flaccumfaciens pv. flaccumfaciens = Corynebacterium flaccumfaciens pv. flaccumfaciens: Bacterial wilt Curtobacterium flaccumfaciens pv. flaccumfaciens
Foods is a peer-reviewed scientific journal covering various aspects of food science.It is published by MDPI and was established in 2012. The editor-in-chief is Arun K. Bhunia (Purdue University).
Diseases caused by P. syringae tend to be favoured by wet, cool conditions—optimum temperatures for disease tend to be around 12–25 °C (54–77 °F), although this can vary according to the pathovar involved. The bacteria tend to be seed-borne, and are dispersed between plants by rain splash. [18]
Food Research International is a monthly peer-reviewed scientific journal covering various aspects of food science. It is published by Elsevier and was established in 1992. The editor-in-chief is Anderson Sant'Ana ( University of Campinas ).
Halo blight of bean is a bacterial disease caused by Pseudomonas syringae pv. phaseolicola. Halo blight’s pathogen is a gram-negative, aerobic, polar-flagellated and non-spore forming bacteria. This bacterial disease was first discovered in the early 1920s, and rapidly became the major disease of beans throughout the world.
The New Zealand Customs Service said that the seized drugs would have been worth up to NZ$3.8 million (about $2.2 million USD) in street value and had a potential social harm cost of approximately ...
Foodborne illness (also known as foodborne disease and food poisoning) [1] is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, [2] as well as prions (the agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes.