Contribution of Components of Tomato Fruit Alcohol Insoluble Solids to Genotypic Variation in Viscosity1

Authors:
M. Allen Stevens Department of Vegetable Crops, University of California, Davis, CA 95616

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K. N. Paulson Department of Vegetable Crops, University of California, Davis, CA 95616

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Article Category:
Research Article
Online Publication Date:
Jan 1976
Page(s):
91–96
Volume/Issue:
Volume 101: Issue 1
DOI:
https://doi.org/10.21273/JASHS.101.1.91
Open Access
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Received:
22 Apr 1975
|
Published print:
01 Jan 1976
Received:
22 Apr 1975
|
Published print:
01 Jan 1976
Received:
22 Apr 1975
|
Published print:
01 Jan 1976
M. Allen Stevens Department of Vegetable Crops, University of California, Davis, CA 95616

Search for other papers by M. Allen Stevens in
Google Scholar Close
and
K. N. Paulson Department of Vegetable Crops, University of California, Davis, CA 95616

Search for other papers by K. N. Paulson in
Google Scholar Close

Contributor Notes

Received for publication April 22, 1975.

The authors express gratitude to Mitzi Aguirre and John Juvik for technical assistance and to Oscar Pearson of Cornell University for supplying seeds of 9039 and to Louie Balics, Contadina Foods, for the concept of the Waring Blender modification.

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Cover Journal of the American Society for Horticultural Science
Journal of the American Society for Horticultural Science
Issue Date:
01 Jan 1976
Online ISSN:
2327-9788
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