Normal view MARC view ISBD view

Effect of CCC on maturity and storage of Perlette grapes

Kahlon, Gurbakhash Singh

Effect of CCC on maturity and storage of Perlette grapes - PAU - Ludhiana PAU 1977 - 29cm. 57L

The application of CCC at 4000 ppm concentration, improves the TSS. total sugars and sugarlacid ratio There was a decrease in the acidity percentage with the advancement of maturity but the effect of CCC was not conclusive. The physical appearance remaine

Subjects--Topical Terms:
GRAPES

Subjects--Index Terms: CYCOCEL GRAPES GRAPES HORTICULTURE MATURITY PHS

Dewey Class. No.: T 634.8 K11E

Print
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)