Effect of Different Concentrations of the Gibberellic
Acid and Calcium Chloride Dipping on Quality
and Shelf-life of Kochoro Variety Tomato
Rahel Demes1, Neela Satheesh2*, and Solomon W. Fanta2
1Department of Horticulture, College of Agriculture and Environmental Science
2Faculty of Chemical and Food Engineering, Institute of Technology
Bahir Dar University, Post Box 026, Bahir Dar, Ethiopia
*Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.
[Download]
Demes R et al. 2021. Effect of Different Concentrations of the Gibberellic Acid and Calcium Chloride Dipping on
Quality and Shelf-life of Kochoro Variety Tomato. Philipp J Sci 150(1): 335–349. https://doi.org/10.56899/150.01.30
