Phosphorus Level Affects Brown Blotch Disease, Development and Yield of Cowpea
Application of Phosphorus in adequate concentrations could directly or indirectly reduce disease incidence and severity of cowpea brown blotch and improve the forage and grain yield. A field experiment was conducted to investigate the effects of level of phosphorus application on Brown Blotch disease of cowpea (Vigna unguiculata (L.) Walp), caused by Colletotrichum capsici during 2003, 2004 and 2005 planting seasons. Application of phosphorus was at 30, 60, 90 and 120 kg ha of P O. As P level increased numbers of petioles, 1 25 pods, nodules, seed/pod, leaf area and yield significantly increased. Disease incidence and severity of Brown Blotch were significantly reduced at 90 and 120 kg ha of P O was not affected irrespective of the method of 1 25 application. Application method did not affect yield. Reduction in brown blotch disease at higher levels of P was recorded.
Impact of nutritional deficiency on Yellow Sigatoka of banana
The objective of this work was to assess the incidence of Yellow Sigatoka in banana plants cultivated with deficiencies of nitrogen, phosphorus, potassium, calcium, magnesium, sulfur or boron. The experimental design was a randomized complete block with 8 treatments, 4 repetitions and 1 plant per repetition. The treatments were supplied in solution culture and consisted of all the nutrients (control) or nitrogen (N), phosphorus (P), potassium (K), calcium (Ca), magnesium (Mg), sulphur (S) or boron (B) deficiency. Leaves 1 and 2 were inoculated on the abaxial surface with a suspension of conidia and assessed every 5 days to with a total of 5 assessments. The average number of lesions were integrated for the area under the disease progress curve (AUDPC). The greatest AUDPC occurred in plants deficient in K, N, P, S, or Mg. Plants deficient in N, P, K, Ca, Mg, S or B had lower leaf contents of these nutrients and showed morphological changes expressed in visual deficiency symptoms. Thus, banana plants deficient in K, N, P, S or Mg had a greater incidence of Yellow Sigatoka, compared with plants with full nutrients and plants deficient Ca or B.
Cuisine and Empire: Cooking in World History
List of Illustrations List of Tables Acknowledgments Introduction 1. Mastering Grain Cookery, 20,000--300 B.C.E. 2. The Barley-Wheat Cuisines of the Ancient Empires, 500 B.C.E.--400 C.E. 3. Buddhist Cuisines, 260 B.C.E.--4800 C.E. 4. Islam Transforms the Cuisines of Central and West Asia, 800--1650 C.E. 5. Christianity Transforms the Cuisines of Europe and the Americas, 100--1650 C.E. 6. Prelude to Modern Cuisines: Northern Europe, 1650--1840 7. Modern Cuisines: The Expansion of Middling Cuisines, 1810--1920 8. Modern Cuisines: The Globalization of Middling Cuisines, 1920--2000 Notes Bibliography Index