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Effects of CO2 Enrichment, Ventilation, and Nutrient Concentration on the Flavor and Vitamin Content of Tomato Fruit1

Authors:
B. A. KimballU. S. Water Conservation Laboratory, Phoenix, AZ 85040

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S. T. MitchellU. S. Water Conservation Laboratory, Phoenix, AZ 85040

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Article Category:
Research Article
Online Publication Date:
Oct 1981
Page(s):
665–666
Volume/Issue:
Volume 16: Issue 5
Copyright:
© American Society for Horticultural Science 1981
DOI:
https://doi.org/10.21273/HORTSCI.16.5.665
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Received:
17 May 1980
|
Published-print:
01 Oct 1981
Received:
17 May 1980
|
Published-print:
01 Oct 1981
B. A. KimballU. S. Water Conservation Laboratory, Phoenix, AZ 85040

Search for other papers by B. A. Kimball in
Google ScholarClose
and
S. T. MitchellU. S. Water Conservation Laboratory, Phoenix, AZ 85040

Search for other papers by S. T. Mitchell in
Google ScholarClose

Contributor Notes

Received for publication May 17, 1980. Contribution from U.S. Dept. of Agriculture, Science and Education Administration, Agricultural Research.

The cost of publishing this paper was defrayed in part by the payment of page charges. Under postal regulations, this paper therefore must be hereby marked advertisement solely to indicate this fact.

The authors thank D. S. Jones for his technical assistance and Dr. Ann Tinsley, University of Arizona, for her advice on conducting the sensory panels. The authors also thank the Western Regional Research Center, Berkeley, California, for performing the Vitamin A and C analyses.

Received:
17 May 1980
|
Published-print:
01 Oct 1981
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