INDUCTION OF CALLOSE FORMATION BY BRUISING AND AGING OF RED TART CHERRIES

[1] BUCH ML, 1961, FOOD TECHNOL-CHICAGO, V15, P526

[2] ANILINE BLUE AND FLUORESCENCE MICROSCOPY OF CALLOSE IN BULB SCALES OF ALLIUM-CEPA L [J]. PROTOPLASMA, 1956, 45 (04) : 552 - 559

[3] CALLOSE SUBSTANCE IN PLANT CELLS [J]. AMERICAN JOURNAL OF BOTANY, 1957, 44 (06) : 478 - 488

[4] CALLOSE FORMATION + SUBSEQUENTDISAPPEARANE - STUDIES IN ULTRASOUND STIMULATION [J]. PLANT PHYSIOLOGY, 1964, 39 (05) : 843 - &

[5] ANTHOCYANIN IN RED TART CHERRIES AS RELATED TO ANAEROBIOSIS AND SCALD [J]. JOURNAL OF FOOD SCIENCE, 1966, 31 (02) : 226 - +

[6] ESCHRICH W, 1956, PROTOPLASMA, V47, P387

[7] CALLOSE SUBSTANCE IN SIEVE ELEMENTS [J]. AMERICAN JOURNAL OF BOTANY, 1964, 51 (05) : 552 - &

[8] HILLS CH, 1953, FOOD TECHNOL-CHICAGO, V7, P32

[9] KESSLER G., 1958, BER SCHWEIZ BOT GES, V68, P5

[10] LABELLE RL, 1960, FOOD TECHNOL-CHICAGO, V14, P347

[1] BUCH ML, 1961, FOOD TECHNOL-CHICAGO, V15, P526

[2] ANILINE BLUE AND FLUORESCENCE MICROSCOPY OF CALLOSE IN BULB SCALES OF ALLIUM-CEPA L [J]. PROTOPLASMA, 1956, 45 (04) : 552 - 559

[3] CALLOSE SUBSTANCE IN PLANT CELLS [J]. AMERICAN JOURNAL OF BOTANY, 1957, 44 (06) : 478 - 488

[4] CALLOSE FORMATION + SUBSEQUENTDISAPPEARANE - STUDIES IN ULTRASOUND STIMULATION [J]. PLANT PHYSIOLOGY, 1964, 39 (05) : 843 - &

[5] ANTHOCYANIN IN RED TART CHERRIES AS RELATED TO ANAEROBIOSIS AND SCALD [J]. JOURNAL OF FOOD SCIENCE, 1966, 31 (02) : 226 - +

[6] ESCHRICH W, 1956, PROTOPLASMA, V47, P387

[7] CALLOSE SUBSTANCE IN SIEVE ELEMENTS [J]. AMERICAN JOURNAL OF BOTANY, 1964, 51 (05) : 552 - &

[8] HILLS CH, 1953, FOOD TECHNOL-CHICAGO, V7, P32

[9] KESSLER G., 1958, BER SCHWEIZ BOT GES, V68, P5

[10] LABELLE RL, 1960, FOOD TECHNOL-CHICAGO, V14, P347