Determination of acceptable firmness and colour values of tomatoes

By A. Batu. 2004

292 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/49c28979a1e4c8c6b4e7c694a8022105b6df0615

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1. Pairin Hongsoongnern
2. E. Chambers
3. Jinliang Chen
4. Renqiang Chen
5. Ping Guo

Citations in the corpus

• A LEXICON FOR TEXTURE AND FLAVOR CHARACTERISTICS OF FRESH AND PROCESSED TOMATOES (2008, background): “2004), but commercial tomatoes have been criticized as lacking desirable flavor (Watada and Aulenbach 1979; Hobson 1988; Bruhn et al. 1991; Maul et al. 2000; Batu 2004; Krumbein et al. 2004; Serrano-Megías and López-Nicolás 2006).”
• Quantitative response of greenhouse tomato yield and quality to water deficit at different growth stages (2013, background): “Fn is one of the main attributes determining tomato fruit storge (Batu, 2004).”