Year: 1973
Type: article
Abstract: Gibberellic acid (GA), applied at 10 to 30 ppm early in stage III of fruit growth, resulted in canned sweet cherries, cv. Rainier, that were a clear golden color with nearly clear syrup, and were firmer and larger than untreated fruit. The differences appeared to be due more to a change in fruit characteristics than to a simple delay in maturity.
Authors: E. L. Proebsting, G. H. Carter, H. H. Mills
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
Estimated APC paid: $3,500
OpenAlex ID: W4292200561