Ethylene and ACC levels during storage and ripening in avocado, apple and pear fruit

Simple item page
dc.contributor.authorVan Eeden, Sandra J.(Sandra Jane)
dc.contributor.otherStellenbosch University. Faculty of . Dept. of .
dc.date.accessioned2012-08-27T12:26:47Z
dc.date.available2012-08-27T12:26:47Z
dc.date.issued1990
dc.descriptionThesis (M. Sc. Agric.) -- University of Stellenbosch, 1990.
dc.descriptionFull text to be digitised and attached to bibliographic record.
dc.format.extent58, 103 leaves : ill.
dc.identifier.urihttp://hdl.handle.net/10019.1/68816
dc.language.isoen_ZA
dc.publisherStellenbosch : Stellenbosch University
dc.rights.holderStellenbosch University
dc.subjectFruit -- Ripening
dc.subjectFruit -- Storage
dc.subjectAvocado -- Ripening
dc.subjectAvocado -- Storage
dc.subjectApples -- Ripening
dc.subjectApples -- Storage
dc.subjectPear -- Ripening
dc.subjectPear -- Storage
dc.subjectEthylene
dc.subjectDissertations -- Agriculture
dc.titleEthylene and ACC levels during storage and ripening in avocado, apple and pear fruit
dc.typeThesis
Files
Collections
Batch 2 - Theses and Dissertations