2020
DOI: 10.17648/diversitas-journal-v5i3-869
|View full text |Cite
|
Sign up to set email alerts
|

Desenvolvimento da cultura do milho (Zea mays L.): revisão de literatura

Abstract: o milho é uma planta pertencente à família das gramíneas, ou Poaceae, possuindo o segundo lugar como o cereal mais produzido no país no ano de 2017. Neste contexto, através da realização desta revisão foi objetivado evidenciar características gerais e peculiares acerca do cultivo de milho. Trazendo, de tal maneira, mais conhecimento para a população rural e urbana sobre as potencialidades da cultura no país. No desenvolvimento deste trabalho foram realizadas pesquisas de cunho bibliográfico, baseado nas bases … Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1

Citation Types

0
1
0

Year Published

2022
2022
2023
2023

Publication Types

Select...
4

Relationship

0
4

Authors

Journals

citations
Cited by 4 publications
(1 citation statement)
references
References 1 publication
(1 reference statement)
0
1
0
Order By: Relevance
“…Insect control methods in stored grains can be divided into: physical (artificial cooling, temperature, radiation, humidity, modified atmosphere or diatomaceous earth), biological (natural enemies) and chemical (insecticides). In Brazil, the most used method is fumigation with aluminium and magnesium phosphide, in addition to the use of protective insecticides such as pyrethroids and organophosphates (Silva, Silva, Souza, Lima, & Santos, 2020).…”
Section: Introductionmentioning
confidence: 99%
“…Insect control methods in stored grains can be divided into: physical (artificial cooling, temperature, radiation, humidity, modified atmosphere or diatomaceous earth), biological (natural enemies) and chemical (insecticides). In Brazil, the most used method is fumigation with aluminium and magnesium phosphide, in addition to the use of protective insecticides such as pyrethroids and organophosphates (Silva, Silva, Souza, Lima, & Santos, 2020).…”
Section: Introductionmentioning
confidence: 99%