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Ethylene Evolution as Related to Changes in Hydroperoxides in Ripening Tomato Fruit1

Authors:
Chaim FrenkelDepartment of Agricultural Botany, Faculty of Agriculture, The Hebrew University, Rehovot, Israel

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Michael EskinDepartment of Agricultural Botany, Faculty of Agriculture, The Hebrew University, Rehovot, Israel

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Article Category:
Research Article
Online Publication Date:
Dec 1977
Page(s):
552–553
Volume/Issue:
Volume 12: Issue 6
Copyright:
© American Society for Horticultural Science 1977
DOI:
https://doi.org/10.21273/HORTSCI.12.6.552
Open Access
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Received:
17 May 1977
|
Published-print:
01 Dec 1977
Received:
17 May 1977
|
Published-print:
01 Dec 1977
Chaim FrenkelDepartment of Agricultural Botany, Faculty of Agriculture, The Hebrew University, Rehovot, Israel

Search for other papers by Chaim Frenkel in
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and
Michael EskinDepartment of Agricultural Botany, Faculty of Agriculture, The Hebrew University, Rehovot, Israel

Search for other papers by Michael Eskin in
Google ScholarClose

Contributor Notes

Received for publication May 17, 1977. This work was done while the authors were, on sabbatical leave from the Department of Horticulture and Forestry, Rutgers — The State University, New Brunswick, N.J. 08903, U.S.A.; and the Department of Food and Nutrition, Faculty of Home Economics, the University of Manitoba, Winnipeg, Canada R3T 2N2, respectively.

Received:
17 May 1977
|
Published-print:
01 Dec 1977
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