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Position: Home > Articles > The Key Technology of Production and Control of Peach Bacterial Perforation Journal of Agricultural Catastrophology 2020 (1) 6-7+46

桃细菌性穿孔病测报及生产防治关键技术

作  者:
盛玉;潘海发;陈红莉;周晖;王学良;谢庆梅;李建东;黄满畅;程曦;张金云
单  位:
安徽农业大学;砀山县植保植检服务中心;安徽省农业科学院园艺研究所;园艺作物种质创制及生理生态安徽省重点实验室
关键词:
桃细菌性穿孔病;测报;防治
摘  要:
近几年,桃细菌性穿孔病在全国各地的桃园均有发生,部分地区有逐年加重的趋势。该文明确了桃细菌性穿孔病的规范测报及生产防治关键技术,以期为生产者和农技推广人员提供理论及技术支撑。
译  名:
The Key Technology of Production and Control of Peach Bacterial Perforation
作  者:
SHENG Yu;Institute of Horticulture,Anhui Academy of Agricultural Sciences;
关键词:
Peach bacterial perforation;;Forecast and report;;Control
摘  要:
In recent years,peach bacterial perforation has occurred in peach orchards all over the country,and it is increasing year by year in some areas. In order to provide theoretical and technical support for the producers and agricultural extension workers,the standard forecast of peach bacterial perforation and the key technology of production control were made clear.

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