Influence of Carbon Monoxide, Carbon Dioxide, and Oxygen Levels on Brown Stain, Respiration Rate, and Visual Quality of Lettuce1,2

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Adel A. Kader University of California, Davis

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Patrick E. Brecht University of California, Davis

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Richard Woodruff University of California, Davis

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Leonard L. Morris University of California, Davis

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Adel A. Kader University of California, Davis

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Patrick E. Brecht University of California, Davis

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Richard Woodruff University of California, Davis

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Leonard L. Morris University of California, Davis

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Contributor Notes

Received for publication May 18, 1973.

Research supported in part by a grant-in-aid from the Transfresh Corporation.

Department of Vegetable Crops.

Present address: Dept. Veg. Crops, Cornell Univ., Ithaca, N. Y.

Transfresh Corporation, Salinas, California.

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