Zobrazeno 1 - 3
of 3
pro vyhledávání: '"F. T. Yoshikawa"'
Publikováno v:
California Agriculture, Vol 46, Iss 2, Pp 26-28 (1992)
Experiments with moist heat treatments of 'Chandler' strawberries at temperatures ranging from 99° to 115° F for durations of 20 to 100 minutes showed that fruit heated up to 104° F for 30 minutes were still judged marginally marketable. Although
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed611c3cf2283d370ed48f37805cca02
http://calag.ucanr.edu/archive/?article=ca.v046n02p26
http://calag.ucanr.edu/archive/?article=ca.v046n02p26
Publikováno v:
HortScience. 25:1139G-1140
Three successive experiments were included in this trial. The first experiment was a derailed screening program to test the effects of various temperatures and durations on the fruit quality of strawberry fruit. Fruit were exposed to temperatures of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c03da8f31e61636a434c0827722a05ba
https://doi.org/10.21273/hortsci.25.9.1139
https://doi.org/10.21273/hortsci.25.9.1139
Autor:
F. T. Yoshikawa
Publikováno v:
Journal of Plant Nutrition. 11:1387-1396
Peach (Prunus persica) trees grown in soil of 8.1 pH and with poor water drainage were treated with various rates of FeSO4 to overcome iron chlorosis. Two methods to reduce iron deficiency consisted of: 1) limb scoring, 2) tree injection. The limb sc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d1b035d9d54489f29cfa0decb52f02a
https://doi.org/10.1080/01904168809363896
https://doi.org/10.1080/01904168809363896