Effects of Continuous Exposure to 100% CO2 or a Combination of 100% CO2 and its Gradual Reduction to 0% on Ethylene Production in Japanese Persimmon 'Tonewase' Fruit. | Zendy

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Effects of Continuous Exposure to 100% CO2 or a Combination of 100% CO2 and its Gradual Reduction to 0% on Ethylene Production in Japanese Persimmon 'Tonewase' Fruit.

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