You searched for the rhizosphere
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Testing soils for residues of persistent chemicals
To assess the level of contamination of soils, soil sampling and testing is required. ... This Primefact outlines the preparation for sample collection to ensure samples are representative of the site, to provide meaningful results.
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Silverleaf whitefly in vegetables
uneven ripening, cause sooty moulds to grow and transmit viruses. This pest arrived in Australia in the early 1990ies but only arrived into the Riverina and Sunraysia in 2009. ... This primefact covers different whitefly species found in vegetable crops,
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Bacterial canker of stone fruit
Bacterial canker of stone fruit. Summary. Bacterial canker is caused by the bacterial pathogen Pseudomonas syringae pv syringae.
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What are C3 and C4 Native Grass?
What are C3 and C4 Native Grass? The perennial grasses can be classified as either C3 or C4 plants. ... These terms refer to the different pathways that plants use to capture carbon dioxide during photosynthesis.
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Rice weeds pocket guide
This competition can also affect grain quality, impede harvesting efficiency and result in paddy contamination at delivery with increased penalties for the grower. ... For information on herbicide options to manage weeds in rice see the NSW DPI Rice crop
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Guava root-knot nematode
The damage it causes increases the plant’s susceptibility to secondary diseases such as root rots. ... 2023. It is currently not present in New South Wales. Countries with the pest include Central and South America, Africa, Asia, and some European
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Growing eight tonnes a hectare of irrigated wheat in southern NSW
Summary. This Primefact outlines a nitrogen management strategy which minimises the risk of overvegetative and lodged crops. ... This nitrogen management strategy has been combined with the latest ‘Irrigated Wheatcheck’ best management practices.
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Black core rot in mandarins
The likely culprit is black core rot caused by the fungus Alternaria alternata. ... Confirmatory testing is in progress through the NSW DPI Plant Health Diagnostic Service (PHDS).
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Buk choy (Brassica rapa subsp. chinensis)
When cooking buk choy, it is best to add the stems first as they take longer to cook. ... Slicing them diagonally helps to expose the inner surfaces which will soak up the sauces and flavours in the surrounding dish.
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Gai lan (Brassica oleracea var. alboglabra)
The stems, leaves and flower buds can all be stir fried, steamed or added to soups and casseroles. ... Thick stems should be cut in half and added before the leaves as they take longer to cook.
