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BROWN ROOT ROT OF TOMATOES
Author(s) -
EBBEN M. H.
Publication year - 1960
Publication title -
annals of applied biology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.677
H-Index - 80
eISSN - 1744-7348
pISSN - 0003-4746
DOI - 10.1111/j.1744-7348.1960.tb03583.x
Subject(s) - rhizosphere , biology , population , soil water , agronomy , bacteria , bulk soil , sowing , horticulture , botany , ecology , genetics , demography , sociology
Population counts and nutritional grouping of bacteria from a tomato‐sick soil showed that steaming greatly reduced the population and the percentage of group I bacteria (i.e. those able to use inorganic nitrogen). The numbers subsequently increased, and by the time tomatoes were planted, the distribution of nutritional groups approximated to that in unsteamed soil. Rhizosphere and root‐surface population numbers did not differ widely in steamed and unsteamed soils. The nutritional groups in soil before planting differed much more between samples from steamed soil with a changing population, than from soil unsteamed for 3 years. Groups I and II (bacteria requiring amino acids) were higher in unsteamed, cropped soil than in steamed soil, and were dominant in rhizosphere and root‐surface populations. Group I increased on the root surface in unsteamed soil from July to October, whereas group II increased on root surfaces in steamed soil. Group V (bacteria requiring soil extract) was less frequent on the root surface than in soil from plots unsteamed for 1 year, but more frequent on the root surface than in soil unsteamed for 3 years.