Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/87031
Type of publication: Straipsnis nerecenzuojamoje Lietuvos konferencijos medžiagoje / Article in non-peer-reviewed Lithuanian conference proceedings (P2c)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Matulė, Simona
Contributor(s): Burbulis, Natalija
Title: Preparatų Razormin ir Raykat Start įtaka kviečių rizogenezės intensyvumui
Other Title: The influence of preparations Razormin ir Raykat Star on wheat rhizogenesis intensity
Is part of: Jaunasis mokslininkas 2014: studentų mokslinės konferencijos pranešimų rinkinys / Aleksandro Stulginskio universitetas. Agronomijos fakultetas. Akademija,, 2014
Extent: p. 181–183
Date: 2014
Abstract: Investigation was carried out at the Aleksandras Stulginskis University, Biology and plant biotechnology institute and laboratory of Agrobiotechnology in 2012–2013. The experiments were carried out with spring wheat cultivar ‘KWS Scirocco’ and winter wheat cultivar ‘Ada’. The effects of preparations Raykat Start and Razormin on rhizogenezes intensity in early growth stage have been investigated. It has been established that investigated preparations positively influenced roots length of tested wheat cultivars. The longest roots of spring wheat ‘KWS Scirocco’ was obtained under effect of preparation Raykat Start 0.3 percent concentration, while 0.3 percent concentration of preparation Razormin resulted in longest roots of winter wheat cultivar ‘Ada’
Internet: https://hdl.handle.net/20.500.12259/87031
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

Files in This Item:
marc.xml4.71 kBXMLView/Open

MARC21 XML metadata

Show full item record
Export via OAI-PMH Interface in XML Formats
Export to Other Non-XML Formats


CORE Recommender

Page view(s)

60
checked on Dec 11, 2020

Download(s)

12
checked on Dec 11, 2020

Google ScholarTM

Check


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.