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The Etiology of Pink Disease of Pineapple Fruit in Hawaii

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dc.contributor.author Cho, John
dc.date.accessioned 2014-01-15T20:16:02Z
dc.date.available 2014-01-15T20:16:02Z
dc.date.issued 2014-01-15
dc.identifier.uri http://hdl.handle.net/10125/32133
dc.description.abstract Characteristics common to both types area gramĀ­ negative rods, ability to grow at an initial pH of 4.5, motile or non-motile, able to synthesize a brown pigment which turns brow.n-bl ck upon heating. Optimal temperature for growth of the bacteria lies between 28 and 34 C (2).
dc.format.extent iv, 25 pages
dc.publisher University of Hawaii at Manoa
dc.rights All UHM Honors Projects are protected by copyright. They may be viewed from this source for any purpose, but reproduction or distribution in any format is prohibited without written permission from the copyright owner.
dc.title The Etiology of Pink Disease of Pineapple Fruit in Hawaii
dc.type Term Project
dc.type.dcmi Text
dc.contributor.department Botany
Appears in Collections: Honors Projects for Botany


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