BACTERIAL MIXTURE FOR PRODUCT AND METHOD FOR PREVENTING DAMAGE FROM LOW TEMPERATURES IN VEGETABLES

Abstract

Use of Bacillus thuringiensis var. Kurstaki (RVP BTK-20) strains identified with deposit number CM-CNRG TB194, and Bacillus thuringiensis var. Israelensis (RVT BTI-20) identified with deposit number CM-CNRG TB193, to prepare a mixture of a product that prevents low-temperature damage in vegetables. Bacterial mixture for preparing a product that prevents low-temperature damage in vegetables, comprising: the Bacillus thuringiensis var. Kurstaki (RVP BTK-20) strains identified with deposit number CM-CNRG TB194; and the Bacillus thuringiensis var. Israelensis (RVT BTI-20) strains identified with deposit number CM-CNRG TB193. Product for preventing low-temperature damage in vegetables, comprising: an efficient quantity of the bacterial mixture, according to the present invention.Method for preventing damage from low temperatures in vegetables, comprising applying a sufficient quantity of the product in accordance with the present invention.