The potential of culinary vegetable oils as herbicides in organic farming: The effect of oil type and repeated applications on plant growth

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Title

The potential of culinary vegetable oils as herbicides in organic farming: The effect of oil type and repeated applications on plant growth

Content partner

Lincoln University

Collection

Lincoln University Research Archive

Description

This study tested the herbicidal effects of raw and processed culinary oils (rapeseed oil, sunflower oil, olive oil, flax/linseed oils) on nine plant species (poppy, white clover, alyssum, lupin, buckwheat, mustard, oats, perennial ryegrass, tall fescue). Oils were also tested on weeds that naturally emerged from farm soil. Plants were coated with oil using a pressurized hand pump, then maintained in a glasshouse or outdoor plant facility until harvested approximately 5 weeks after oil applic...

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Format

Research Paper

Research format

Journal article

Date created

2018-03-10

Creator

Hodge, S / Merfield, CN / Bluon, A / Berry, Nadine Angela / O'Connell, D

URL

https://hdl.handle.net/10182/10154

Related subjects

cooking oil / olive oil / rapeseed oil / sunflower oil / linseed oil / flax oil / organic farming / Agriculture, Land and Farm Management / Sustainable Agricultural Development / Crop and Pasture Protection (Pests, Diseases and Weeds)

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