Please use this identifier to cite or link to this item:
The Etiology of Pink Disease of Pineapple Fruit in Hawaii
|dc.description.abstract||Characteristics common to both types area gram 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|
|Appears in Collections:||
Honors Projects for Botany|
Please email firstname.lastname@example.org if you need this content in ADA-compliant format.
Items in ScholarSpace are protected by copyright, with all rights reserved, unless otherwise indicated.