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Temperature Sensitivity of Avocado Fruit in Relation to C2H4 Treatment

Authors:
S. K. LeeDepartment of Botany and Plant Sciences, University of California, Riverside, CA 92521

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R. E. YoungDepartment of Botany and Plant Sciences, University of California, Riverside, CA 92521

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S. K. LeeDepartment of Botany and Plant Sciences, University of California, Riverside, CA 92521

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R. E. YoungDepartment of Botany and Plant Sciences, University of California, Riverside, CA 92521

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Contributor Notes

Former Postgraduate Research Plant Physiologist. Presently Assistant Professor, Dept. of Horticulture, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061.

Plant Physiologist (deceased).

Received for publication 17 Dec. 1983. Special appreciation is due to J.B. Biale and C. W. Coggins, Jr., for their valuable suggestions and corrections. Supported by the California Avocado Commission. 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.

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