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| | American Journal of Botany, 28, 8, October, 1941 (Site not responding. Last check: 2007-10-08) |
 | | The parthenocarpic fruits were produced by indole butyric acid, indole acetic acid, and by the use of pollen of Lycopersicum peruvianum Mill. |
 | | The titratable acidity in both parthenocarpic and seeded fruits was the same during all stages of development except for a short period during the ripening process when the acid in the seeded fruits was somewhat higher. |
 | | The parthenocarpic fruits had a rather even distribution throughout, while the seeded fruits, especially during the ripening process, had a low percentage of acid in the outer wall and a higher percentage in the locular region. |
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