Lemon storage: Pre-storage treatment reduces black buttons, decay, delays fruit aging
AuthorLouis C. Erickson
Author AffiliationsLouis C. Erickson is Assistant Plant Physiologist, University of California College of Agriculture, Riverside.
Hilgardia 6(12):4-4. DOI:10.3733/ca.v006n12p4. December 1952.
The keeping quality of lemons—during and after storage—can be improved by pre-storage treatment with the growth regulators 2,4-D—2,4-dichlorophenoxyacetic acid—or 2,4,5-T—2,4,5-tricholophenoxyacetic acid.
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