Inhibitory influence of spices on wax apple anthracnose postharvest pathogen Glomerella cingulata
The inhibitory effects of eight commercial spices extracts namely cloves, cinnamon, aniseed, coriander, white cumin, black pepper, chili and turmeric against Glomerella cingulata were tested at different concentration ranging from 1,000 to 100,000pin an in vitro study
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| Published: |
Terengganu:
Universiti Malaysia Terengganu,
2008.
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| Summary: | The inhibitory effects of eight commercial spices extracts namely cloves, cinnamon, aniseed, coriander, white cumin, black pepper, chili and turmeric against Glomerella cingulata were tested at different concentration ranging from 1,000 to 100,000pin an in vitro study |
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| Physical Description: | ix, 61 p.; 30 cm.. |