The Etiology of Pink Disease of Pineapple Fruit in Hawaii

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dc.contributor.authorCho, John
dc.contributor.departmentBotany
dc.date.accessioned2014-01-15T20:16:02Z
dc.date.available2014-01-15T20:16:02Z
dc.date.issued2014-01-15
dc.description.abstractCharacteristics 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.extentiv, 25 pages
dc.identifier.urihttp://hdl.handle.net/10125/32133
dc.publisherUniversity of Hawaii at Manoa
dc.rightsAll 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.titleThe Etiology of Pink Disease of Pineapple Fruit in Hawaii
dc.typeTerm Project
dc.type.dcmiText

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