The effect of CCC and gibberellic acid on total soluble solids content and reducing sugar of tomato fruit
1973
Sinnadurai, S., Department of Crop Science, University of Ghana, Legon (Ghana) | Amuti, K., Department of Crop Science, University of Ghana, Legon (Ghana)
The effects of CCC (2-chloroethyl-trimethyl-ammonium chloride) and GA (gibberellic acid) on per cent soluble solids and reducing sugars of tomato fruits showed that CCC at 1500 ppm and GA at 50 ppm increased soluble solids and reducing sugars in the fruits of most cultivars while CCC at 3000 ppm and GA at 25 ppm had varied effect without any change in the pH.
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