Inhibition of the lemon brown rot causal agent Phytophthora citrophthora by low-toxicity compounds.
Gabriela M OlmedoCarina G BaigorriaAna C RamalloMilena SepulvedaJacqueline RamalloSabrina I VolentiniViviana A RapisardaSabrina I VolentiniPublished in: Journal of the science of food and agriculture (2020)
Our results demonstrate the in vitro direct anti-oomycete effect of low-toxicity compounds and the in vivo efficacy of P+An formulation to control BR, encouraging the incorporation of the latter in the management of citrus BR. © 2020 Society of Chemical Industry.
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