African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

Effects of solid matrix priming with Trichoderma harzianum on seed germination, seedling emergence and photosynthetic capacity of eggplant

Lingyun WU
  • Lingyun WU
  • Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai201403, China.
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Dongwei YAO
  • Dongwei YAO
  • Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai201403, China.
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Ming LI
  • Ming LI
  • Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai201403, China.
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  •  Received: 07 December 2015
  •  Accepted: 21 March 2017
  •  Published: 05 April 2017

How to cite this article

APA /
WU, L., YAO, D., & LI, M. (2017). Effects of solid matrix priming with Trichoderma harzianum on seed germination, seedling emergence and photosynthetic capacity of eggplant. African Journal of Biotechnology , 16(14), 699-703.
Chicago /
Lingyun WU, Dongwei YAO and Ming LI. "Effects of solid matrix priming with Trichoderma harzianum on seed germination, seedling emergence and photosynthetic capacity of eggplant." African Journal of Biotechnology 16, no. 14 (2017): 699-703.
MLA /
Lingyun WU, Dongwei YAO and Ming LI. "Effects of solid matrix priming with Trichoderma harzianum on seed germination, seedling emergence and photosynthetic capacity of eggplant." African Journal of Biotechnology 16.14 (2017): 699-703.
DOI /
https://doi.org/10.5897/AJB2015.15151
URL /
https://ftp.academicjournals.org/journal/AJB/article-abstract/ED807B063583

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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