TY  - BOOK
AU  - Kahlon, Gurbakhash Singh
TI  - Effect of CCC on maturity and storage of Perlette grapes
U1  - T 634.8 K11E 
PY  - 1977///
CY  - Ludhiana
PB  - PAU
KW  - GRAPES
KW  - CYCOCEL
KW  - HORTICULTURE
KW  - MATURITY
KW  - PHS
N2  - 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
ER  -