Effect of pH and Temperature on Sorption of Auxin by Isolated Tomato Fruit Cuticles
Contributor Notes
Received for publication 1 May 1987. This paper (Journal Article no. 12160, Michigan Agricultural Experiment Station) is based on work supported in part by the USDA under Agreement No. CWU 3607-20300-004-01 S and by a grant from the Shell Development Company, Modesto, CA 95352. We thank Shigemi Honma for supplying tomato fruit and P.J.G. Stevens and C. Cress for consultation on statistical analyses. 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.
Present address: Abbott Laboratories, Agricultural Research Center, Oakwood Road, Long Grove, IL 60047.
Present address: Dept. of Horticulture, Virginia Polytechnic Institute and State Univ., Blacksburg, VA 24061.
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