Red Fuji - Globe Thesis

Keyword [Red Fuji] Result: 1 - 20 \| Page: 1 of 4
1.	Study On Cultivation Theory, Techniques And Application Of High Quality And Free-Pollutant Of Red Fuji Apple Production
2.	The Effects Of Irrigation Patterns On Root Water Physiological Characteristics Of Red Fuji Apple
3.	Studies On Fruit Calcium Absorption And Supplementing Techniques In Fuji Apple
4.	Response Of Red Fuji Apple Grafted On Different Interstock To Iron-stress
5.	Studies On The Fruit Growth And Changes Of Some Substances Content In Fruit Of 'Red Fuji' Apple On Different Dwarfing Interstocks
6.	Study On The Mechanism Of Influencing Fruit Size Of Red Fuji Apple For Interstocks
7.	Study On The Peel Anatomy And Physiological Index Of Fruit Cracking In Red Fuji Apple
8.	Study On The Relationship Between Leaf Main Mineral Elements And Fruit Yield And Quality Of Red Fuji Apple
9.	The Tree Shape Of High Light Use Efficiency And Its Relationship With Fruit Quality In "Red Fuji" Apple Tree
10.	Study On The Manaegement Patterns Of Water And Fertilizer In Red Fuji Apple Orchard In Dryland
11.	Changing Of Pericarp Ultrastructure And Activity Of Relative Enzymes During Fruit Development Of Bagging 'RedFuji' Apple
12.	Research On Date Of Debagging And Picking Of Red 'Fuji'Apple And Its Physiological Properties During Storing
13.	The Research On Effect Of Bagging On The Quality And Storage Life Of Red Fuji Apple
14.	Effects Of Soil Mineral Elements On Leaf Mineral Elementsof Red Fuji Apple
15.	Studies On The Relationship Between The Fruit Quality And The Microclimate In Apple Tree Canopies
16.	Effect Of Baging And Different Ecological Conditions On Aroma Components Of 'Red Fuji' Apple
17.	Application And Study On Nutritional Diagnosis Technique Of 'Red Fuji' Apple In Jiaodong
18.	Study On Selection Of Suitable Paper Bag,Sugar Accumulation And Its Metabolism-Related Enzymes In Red Fuji Apple After Bagging
19.	Study On The Effect Of Calcium Fertilizations On Fruit Quality And Physiological And Biochemical Characteristics Of Red Fuji Apple
20.	Application Of Chlorine Dioxide In Controlling Microorganisms On The Surfaces Of Fruits
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