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Life history of the agromyzid fly Liriomyza trifolii on tomato at different temperatures

โœ Scribed by Oscar P. J. M. Minkenberg

Book ID
114776620
Publisher
Springer
Year
1988
Tongue
English
Weight
963 KB
Volume
48
Category
Article
ISSN
0013-8703

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Two maturity stages of commercially grown tomatoes (breaker and mature green) were exposed to ethanol vapour (2 ml ethanol kg ร€1 fruit) for 6 h at 20 ยฐC prior to storage at 5 ยฐC and 20 ยฐC. During storage the colour, ยฎrmness and composition changes were examined every 3 and 7 days. The results showed