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Formation of protein-bound residues of the fungicide chlorothalonil in tomatoes (Lycopersicon esculentumMill.)

โœ Scribed by Holger Hrenn; Carsten Jahn; Wolfgang Schwack

Publisher
Springer
Year
2002
Tongue
English
Weight
68 KB
Volume
214
Category
Article
ISSN
0044-3026

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A number of investigations have been made to ascertain whether it is possible to select for taste in tomato . The taste of different cultivars and selections was assessed organoleptically, while comparative chemical analyses were carried out, both on whole fruits and on fruit parts . From these inv