Basis for Enhanced Softening of Snap Beans (Phaseolus vulgaris L.) from Postharvest Exposure to Carbon Dioxide1

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R. W. Buescher Department of Horticultural Food Science, University of Arkansas, Route 11, Fayetteville, AR 72701

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K. Adams Department of Horticultural Food Science, University of Arkansas, Route 11, Fayetteville, AR 72701

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R. W. Buescher Department of Horticultural Food Science, University of Arkansas, Route 11, Fayetteville, AR 72701

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K. Adams Department of Horticultural Food Science, University of Arkansas, Route 11, Fayetteville, AR 72701

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Contributor Notes

Received for publication June 28, 1982. Published with the approval of the Director, Arkansas Agricultural Experiment Station.

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: Campbell Soup Co., Camden, NJ 08101.

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