Betekenis van:
brown rot

Werkwoord

Voorbeeldzinnen

1. Plant health (field) Plant health (ringrot/brown rot/pstv) (laboratory)
2. Note: Set aside any (rotting) tubers with suspected brown rot symptoms and test separately.
3. Detection scheme for the diagnosis of brown rot and bacterial wilt (R. solanacearum) in potato tubers and potato, tomato or other host plants with symptoms of brown rot or bacterial wilt
4. Detection scheme for the diagnosis of brown rot and bacterial wilt (Ralstonia solanacearum) in potato tubers and potato, tomato or other host plants with symptoms of brown rot or bacterial wilt.
5. The potato extract described below can also be used for detection of the potato brown rot bacterium, Ralstonia solanacearum.
6. Diagnosis of brown rot in potato tubers and of bacterial wilt in potato, tomato and some other host plants;
7. Browning of the vascular tissue may develop and tuber symptoms at this stage are similar to those of brown rot caused by Ralstonia solanacearum.
8. Wilting symptoms are very different from those of brown rot; wilting is usually slow and initially limited to the leaf margins.
9. DETAILED METHODS FOR DETECTION OF RALSTONIA SOLANACEARUM IN POTATO TUBERS AND POTATO, TOMATO OR OTHER HOST PLANTS WITH SYMPTOMS OF BROWN ROT OR BACTERIAL WILT
10. Potato tuber(s) or plant(s) of potato, tomato or other host with symptoms suspect of brown rot or bacterial wilt (1)
11. The testing procedure is intended for potato tubers and plants with symptoms typical or suspect of brown rot or vascular wilt.
12. If during removal of the heel end core suspect symptoms of brown rot are observed, a visual inspection of this tuber should be done and the tuber cut near the heel end.
13. One of the important organisms harmful to potatoes and tomatoes is Ralstonia solanacearum (Smith) Yabuuchi et al., the pathogenic agent of the potato brown rot disease and of bacterial wilt in potatoes and tomatoes (hereinafter referred to as the organism);
14. in the case of potatoes, only certified seed potatoes or seed potatoes officially tested for the absence of brown rot and grown under official control on places of production other than those referred to in 4.1 shall be planted for either seed or ware production,
15. If during removal of the heel end core suspect symptoms of brown rot are observed, a visual inspection of this tuber should be done and the tuber cut near the heel end. Any cut tuber with suspected symptoms should be kept for at least two days at room temperature in order to allow suberisation and stored refrigerated (at 4 to 10 °C) under proper quarantine conditions.