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Summer squash storage studies: Investigations of post harvest chemical changes in summer squash stored at different temperatures

California Agriculture > Volume 6 > Number 5  > research article 

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Authors

O. A. Lorenz, University of California College of Agriculture

Publication Information

California Agriculture 6(5):4-4.

Published May 01, 1952

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Abstract

Summer squash fruits remained in marketable condition for about 14 to 17 days when stored at 32° F; for about 14 days at 50° F; for eight days at 60° F; and for six days at 70° F.

Full text

Full text is available in PDF.

Author notes

The above progress report is based on Research Project No. 1175

Summer squash storage studies: Investigations of post harvest chemical changes in summer squash stored at different temperatures

O. A. Lorenz
University
of
California
Division of Agriculture
and
Natural Resources
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Summer squash storage studies: Investigations of post harvest chemical changes in summer squash stored at different temperatures

California Agriculture > Volume 6 > Number 5  > research article 

< Previous | Table of Contents | Next >

< Previous | Table of Contents | Next >

Share using any of the popular social networks Share by sending an email Print article
Share using any of the popular social networks Share by sending an email Print article

Authors

O. A. Lorenz, University of California College of Agriculture

Publication Information

California Agriculture 6(5):4-4.

Published May 01, 1952

PDF  |  Citation  |  Permissions

Author Affiliations show

Abstract

Summer squash fruits remained in marketable condition for about 14 to 17 days when stored at 32° F; for about 14 days at 50° F; for eight days at 60° F; and for six days at 70° F.

Full text

Full text is available in PDF.

Author notes

The above progress report is based on Research Project No. 1175

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