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1. Effect of certain thiocyanate sprays on foliage and fruit in apples.

2. Effect of ethylene, ethylene chlorohydrin, and ultra-violet light on carbohydrate content of stored apples.

3. The Anthocyanin pigment of the winesap apple.

4. Red color in apples.

5. Sugars in relation to color and thiocyanate spray in apples.

6. Sugars in apple and cherry blossoms.

7. Sugar distribution in the blossoms and fruit of three varieties of apple.