Effect of CCC on maturity and storage of Perlette grapes

By:

Kahlon, Gurbakhash Singh

Material type: Text

TextPublication details: Ludhiana PAU 1977Edition: PAUDescription: 29cm. 57LSubject(s):

DDC classification:

T 634.8 K11E

Summary: 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

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 634.8 K11E (Browse shelf(Opens below))	Not for loan		135315

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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

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