Nonmelting-flesh Trait in Peaches Is Not Related to Low Ethylene Production Rates

Authors:
Ernesto A. Brovelli Horticultural Sciences Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611-0690

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Jeffrey K. Brecht Horticultural Sciences Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611-0690

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Wayne B. Sherman Horticultural Sciences Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611-0690

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Charles A. Sims Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611-0370

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Article Category:
Research Article
Online Publication Date:
Apr 1999
Page(s):
313–315
Volume/Issue:
Volume 34: Issue 2
DOI:
https://doi.org/10.21273/HORTSCI.34.2.313
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Received:
23 Apr 1998
Accepted:
06 Oct 1998
Published print:
01 Apr 1999
Ernesto A. Brovelli Horticultural Sciences Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611-0690

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Jeffrey K. Brecht Horticultural Sciences Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611-0690

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Wayne B. Sherman Horticultural Sciences Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611-0690

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, and
Charles A. Sims Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611-0370

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Cover HortScience
HortScience
Issue Date:
01 Apr 1999
Online ISSN:
2327-9834
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