Back to matchesWe found a matchYour institution may have rights to this item. Sign in to continue.TitleEFFECTS OF SUB-OPTIMAL RIPENING TEMPERATURES ON THE COLOR QUALITY AND PIGMENT COMPOSITION OF TOMATO FRUIT.AuthorsKOSKITALO, L. N.; ORMROD, D. P.PublicationJournal of Food Science (Wiley-Blackwell), 1972, Vol 37, Issue 1, p56ISSN0022-1147Publication typeArticleDOI10.1111/j.1365-2621.1972.tb03384.x