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Wildfire of black currants


, : Wildfire of black currants. Acta Horticulturae: 85-89

The disease is one of the most widespread of those affecting blackcurrants throughout Siberia and the Far East, causing up to 25% losses in yield. Leaf symptoms are evident in mid-May as diffused light green spots which coalesce to produce large areas of chlorosis. Rings and elongated streaks occur along the main veins and heavy infection results in reduced leaf size and abnormal leaf formation. Infection increases during the season to reach a peak in Sept.


Accession: 000577494

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Related references

Karlsson Ekstrom G.; Von Sydow E., 1973: The aroma of black currants part 6 correlations between instrumental and sensory data from unheated and heated black currants. Lebensmittel-Wissenschaft & Technologie 6(3): 86-89

Karlsson-Ekstrom, G.S.dow, E.V.n, 1973: The aroma of black currants. VI. Correlations between instrumental and sensory data from unheated and heated black currants. Lebensmittel Wissenschaft Technologie Food science technology: (3) 86-89

Kluczynska, J., 1966: The results of investigations on yields of 7 varieties of black currants, 10 varieties of red currants, and 2 varieties of white currants, in the district of Lublin. In the autumn 1955 randomized blocks of plants were replicated 6 times. There were 36 plants of each variety in the experiment, 6 plants in each replication. During 4 cropping years the highest yield was obtained in the varieties of black currant:...

Kluczynska, J., 1966: The results of investigations on yield of 7 varieties of black currants, 10 varieties of red currants, and 2 varieties of white currants, in the district of Lublin. Of the black currants, Cassis, Goliath and Lee's Prolific, of the red currants, Macherauch's Rote Spatlese, Holenderska (Red Dutch), Jonkheer van Tets, Haughton Castle and the White Juterbog white currant were the best yielding.

Berning, A., 1966: Testing varietal characters in red currants and black currants in relation to mechanical harvesting. A table listing twelve black-currant and five red-currant varieties is presented, in which details of the stage of ripeness at which the test was performed, suitability for picking and suitability for mechanical harvesting by shaking are presented...

Wilking, E., 1967: Second report on time studies on the mechanical harvesting of black currants and red currants. Tabulated results are presented from work studies on the mechanical (shaker) harvesting of black currants. These cover 20 varieties, in .8 of which a second harvest followed 6 days after the first. The number of kg. harvested per man-hour depended...

Melehina, A., 1970: The external characteristics and fertility of hybrids from crosses of black currants with red currants. The black-currant variety Altaiskaya desertnaya crossed relatively easily with the red currant Gollandskaya krasnaya but the interspecific hybrids were sterile. The vegetative characteristics of the hybrids were intermediate or resembled those of...

Terrettaz, R., 1981: Phenological investigations carried out on a varietal collection of red currants and black currants. Observations (using 10 red currant cvs and 19 black currant cvs) were made on the following vegetative stages: bud break; beginning, middle and end of flowering; beginning and end of ripening; leaf fall. At Bruson (altitude 1060 m) the average dat...

Schmidle, A., 1960: Shoot die-back in Currants caused by B. cinerea. II. Further observations and infection trials on Red and Black Currants. In further studies by the Inst. fur Obstkrankheiten, Heidelberg, Germany, fungi isolated from dying black currant twigs were Fusarium avenaceum, F. culmorum, Pestalotia sp., Alternaria sp., and sporadically Botrytis cinerea. Inoculations of black...

Borges, G.; Degeneve, A.; Mullen, W.; Crozier, A., 2010: Identification of flavonoid and phenolic antioxidants in black currants, blueberries, raspberries, red currants, and cranberries. The antioxidant capacity (AOC) of black currant, blueberry, raspberry, red currant, and cranberry extracts was determined using the FRAP assay. In addition, the vitamin C content of the berries was determined and phenolic and polyphenolic compound...