Red Color Enhancement of Pimiento Peppers with (2-Chloroethyl)phosphonic Acid1

Jump to Content

Journal of the American Society for Horticultural Science

Red Color Enhancement of Pimiento Peppers with (2-Chloroethyl)phosphonic Acid^¹

Authors:

David Lockwood

David Lockwood University of Georgia, Athens

Search for other papers by David Lockwood in
This Site
Google Scholar

and

H. M. Vines

H. M. Vines University of Georgia, Athens

Search for other papers by H. M. Vines in
This Site
Google Scholar

Click on author name to view affiliation information

Open Access

Download PDF

Cite this Article Get Citation Alerts Get eTOC Alerts Get Permissions

David Lockwood

David Lockwood University of Georgia, Athens

Search for other papers by David Lockwood in
Google Scholar

and

H. M. Vines

H. M. Vines University of Georgia, Athens

Search for other papers by H. M. Vines in
Google Scholar

^¹Received for publication July 12, 1971. Journal Series Paper No. 1124, University of Georgia, College of Agriculture Experiment Station, Athens.

^²This paper is a portion of thesis submitted to Graduate School by the senior author in partial fulfillment of the requirements for M.S. Degree.

^³Graduate Assistant and Professor of Horticulture, respectively.

Journal of the American Society for Horticultural Science

Copy this link, or click below to email it to a friend

or copy the link directly:

https://journals.ashs.org/jashs/view/journals/jashs/97/2/article-p192.xml

Link copied successfully