Calcium nutrition and prevention of vegetable diseases | Ishrana kalcijumom i pojava i razvoj bolesti povrća
2011
Maksimović, I.
The use of calcium may reduce the occurrence and development of many vegetable diseases caused by pathogenic microorganisms. Positive effect of the application of calcium carbonate may be explained by its ability to raise the pH value of soil solution. Moreover, this treatment increases the concentration of calcium in plant tissues. Calcium in the cell walls reacts with pectic acids and those salts make plant cell walls more resistant to lytic effect of microbe pectinases. On the other hand, application of calcium salts that contain anions may be beneficial because of toxic effect that those anions exhibit on fungal metabolism. Interest in the application of calcium in the postharvest period is gaining interest because of increasing concerns over fungicide residues. Calcium is considered as the second most important element in control of vegetable diseases, immediately after nitrogen.
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