2013
DOI: 10.17503/agrivita-2013-35-2-p201-206
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IMPROVING NITROGEN FERTILIZER ABSORPTION AND ITS EFFECT ON QUALITY AND SEED YIELD OF CORN (Zea mays)

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Cited by 4 publications
(3 citation statements)
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“…Another reason may also be caused by similar of physical and chemical characters on corn seed. Although, the characters of corn seed are not merely affected by maize genotypes but also the soil condition which have availability to support plants on the absorption of nitrogen fertilizer (Kuswanto, Wicaksono, Sudakir, & Begliomini, 2013). In addition, the defense mechanism of plants from pests is also influenced by factors such as physical or chemical plant phenolic compounds.…”
Section: Weevil Development In Different Maize Genotypementioning
confidence: 99%
“…Another reason may also be caused by similar of physical and chemical characters on corn seed. Although, the characters of corn seed are not merely affected by maize genotypes but also the soil condition which have availability to support plants on the absorption of nitrogen fertilizer (Kuswanto, Wicaksono, Sudakir, & Begliomini, 2013). In addition, the defense mechanism of plants from pests is also influenced by factors such as physical or chemical plant phenolic compounds.…”
Section: Weevil Development In Different Maize Genotypementioning
confidence: 99%
“…The increase of Pyraclostrobin concentration increased the chlorophyll index on each treatment of night temperature. Thus was because of Pyraclostrobin that was able to increase the enzymatic activities of nitrate reductase (Kuswanto et al, 2013). This enzyme plays its role in forming nitrogen, so that it can increase the chlorophyll content and nitrogen in leaf (BASF, 2013).…”
Section: Plant Growthmentioning
confidence: 99%
“…Results of a study conducted by Kuswanto et al (2013) showed that application of Pyraclostrobin increased amylose from 10.85% to 18.5% and increased starch and protein. The increase of temperature by 4 o C at night decreased the percentage of starch, amylose, and amylopectine.…”
Section: Quality Of Ricementioning
confidence: 99%