2005Unpublished venueRequires access

Study on Archive and Books Mildew Conditions and Screening of Mildew Inhibitor

Zhong Liu

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Abstract

In the period of archives and books mildews, the microbe genuses, the main environmental factors and the screening of mildew inhibitors were studied.It was found that Aspergillus was the main mildewed genus. Chang of temperature influenced the microbe growing speed. The range of seminulum consistency that can lead to mildew was widely and the action of RH was pivotal. The important conditions for preventing mildew included that RH was lower than 65% and temperature was controlled in 10℃ to 25℃. The lower poisonous mildew inhibitor, nitrobenzaldehyde etal, can be used in preventing mildews .

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What this paper is about

In the period of archives and books mildews, the microbe genuses, the main environmental factors and the screening of mildew inhibitors were studied.It was found that Aspergillus was the main mildewed genus. Chang of temperature influenced the microbe growing speed. The range of seminulum consistency that can lead to mildew was widely and the action of RH was pivotal. The important conditions for preventing mildew included that RH was lower than 65% and temperature was controlled in 10℃ to 25℃. The lower poisonous mildew inhibitor, nitrobenzaldehyde etal, can be used in preventing mildews .

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Available abstract

In the period of archives and books mildews, the microbe genuses, the main environmental factors and the screening of mildew inhibitors were studied.It was found that Aspergillus was the main mildewed genus. Chang of temperature influenced the microbe growing speed. The range of seminulum consistency that can lead to mildew was widely and the action of RH was pivotal. The important conditions for preventing mildew included that RH was lower than 65% and temperature was controlled in 10℃ to 25℃. The lower poisonous mildew inhibitor, nitrobenzaldehyde etal, can be used in preventing mildews .

Key concepts: Mildew, Biology, Powdery mildew, Botany, Horticulture

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