ʻO nā mea kanu ʻo Tomato ka mea maʻalahi i nā maʻi foliar, hiki ke pepehi iā lākou a pili paha i ka hua.Pono kēia mau pilikia i nā pesticides he nui i nā mea kanu maʻamau a paʻakikī loa ka hana ʻana i ka organik.
Ua hōʻoia kekahi hui ʻepekema i alakaʻi ʻia e ke Kulanui ʻo Purdue e ʻoi aku ka maʻalahi o nā ʻōmato i kēia mau ʻano maʻi no ka mea ua nalowale lākou i ka pale i hāʻawi ʻia e kekahi mau microorganism lepo.Uaʻike nā mea noiʻi i ka ulu nuiʻana o nāʻohana'āhiu a me nā'ōmatoʻano'āhiu e pili ana i nā haʻiki lepo maikaʻi, aʻoi aku ka maikaʻi o ka paleʻana i ka hoʻomakaʻana o nā maʻi a me nā maʻi ma mua o nā mea kanu hou.
Ua ʻōlelo ʻo Lori Hoagland, ke kaukaʻi o ka horticulture: "Hoʻopili kēia mau fungi i nā mea kanu ʻōmato ʻano hihiu a hoʻoikaika i kā lākou ʻōnaehana pale.""I ka wā lōʻihi, ua ulu mākou i nā tōmato e hoʻonui i ka hua a me ka Flavor, akā me he mea lā ua nalowale lākou i ka hiki ke pōmaikaʻi mai kēia mau microorganism lepo."
ʻO Amit K. Jaiswal, kahi mea noiʻi postdoctoral ma Hoagland a me Purdue, ua hoʻopaʻa ʻia i nā genotypes tomato like ʻole he 25 me kahi haʻupuʻu lepo maikaʻi ʻo Trichoderma harzianum, mai nā ʻano ʻāhiu a hiki i nā ʻano ʻano like ʻole o ka home, i hoʻohana pinepine ʻia e pale i nā maʻi Fungal a me nā maʻi bacterial.
I loko o kekahi mau'ōmato'āhiu, ua'ike nā mea noi'i i ka ho'ohālikelike'ia me nā mea kanu i mālama'ole'ia,'o ka ulu a'a o nā mea kanu i mālama'ia me nā ha'ani pono he 526% ki'eki'e, a he 90% ki'eki'e ke ki'eki'e o ka mea kanu.ʻO kekahi mau ʻano hou he ulu aʻa a hiki i 50%, aʻo nā mea ʻē aʻe ʻaʻole.Ua hoʻonui ʻia ke kiʻekiʻe o nā ʻano ʻano hou ma kahi o 10% -20%, ʻoi aku ka haʻahaʻa ma mua o nā ʻano hihiu.
A laila, ua hoʻokomo ka poʻe noiʻi i ʻelua pathogenic pathogens i ka mea kanu: Botrytis cinerea (he mea kanu necrotic vegetative bacterium e hoʻoulu ai i ka ʻeleʻele hina) a me Phytophthora (he maʻi-hoʻoulu ʻana i ka maʻi) i kumu i ka maʻi i ka 1840s Irish potato wi.
Ua hoʻonui ʻia ke kūʻē ʻana o nā ʻano hihiu iā Botrytis cinerea a me Phytophthora e 56% a me 94%.Eia naʻe, hoʻonui maoli ʻo Trichoderma i ka pae maʻi o kekahi mau genotypes, maʻamau i nā mea kanu hou.
Ua ʻōlelo ʻo Jaiswal: "Ua ʻike mākou i kahi pane koʻikoʻi o nā mea kanu ʻano hihiu i nā haʻiki maikaʻi, me ka ulu ʻana a me ka pale ʻana i nā maʻi.""I ka wā i hoʻololi ai mākou i nā ʻano ʻano home ma nā māla, ʻike mākou i ka emi ʻana o nā pōmaikaʻi.”
Ua mālama ʻia ka noiʻi ma o ka Tomato Organic Management and Improvement Project (TOMI) i alakaʻi ʻia e Hoagland, me ka pahuhopu e hoʻonui i ka hua a me ka pale ʻana i nā maʻi o nā tōmato organik.Kākoʻo ʻia ka hui TOMI e ka National Institute of Food and Agriculture o ke Keʻena ʻOihana Mahiai o ʻAmelika Hui Pū ʻIa.Hele mai kāna mau mea noiʻi mai ke Kulanui ʻo Purdue, Organic Seed Alliance, North Carolina State University, University of Wisconsin-Madison, North Carolina A&T State University a me Oregon State University.
Ua ʻōlelo ʻo Hoagland, ke manaʻolana nei kāna hui e ʻike i ke ʻano ʻano ʻano ʻāhiu i kuleana no ka hoʻopili ʻana i nā microbial lepo a hoʻokomo hou iā ia i nā ʻano ʻano o kēia manawa.ʻO ka manaʻolana e mālama i nā ʻano a nā mea kanu i koho ai no nā makahiki he mau makahiki, ʻoiai e hoʻihoʻi hou i kēlā mau ʻano e hoʻoikaika ai i nā mea kanu.
"Hiki i nā mea kanu a me nā microorganism lepo ke noho like ma nā ʻano he nui a pōmaikaʻi kekahi i kekahi, akā ua ʻike mākou i nā mea kanu e hoʻolaha ana no kekahi mau ʻano e uhaʻi i kēia pilina.I kekahi mau hihia, hiki iā mākou ke ʻike i ka hoʻohui ʻia ʻana o The microbes e hana maoli i kekahi mau mea kanu ʻōmaʻomaʻo i ʻoi aku ka maʻi, "wahi a Hoagland."ʻO kā mākou pahuhopu ʻo ka ʻimi a hoʻihoʻi i kēlā mau genes e hiki ke hāʻawi i kēia mau mea kanu i ka pale kūlohelohe a me nā ʻano ulu ulu i ola i ka wā ma mua."
Mālama ʻia kēia palapala e ke kope kope.Ma waho aʻe o nā hana kūpono no ke aʻo pilikino a i ʻole ke kumu noiʻi, ʻaʻole hiki ke kope ʻia ka ʻike me ka ʻole o ka palapala ʻae.ʻO ka mea maʻiʻo no ke kuhikuhi wale nō.
Ka manawa hoʻouna: Jan-19-2021