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I'm sooo bad. In order to distract myself, I have been haring off after the exact word for the shed where they treat tomatoes with ethylene.
In the process, I have found:
Ripening Mutants
All about tomato production in Merced County
The Return of the Flavr Savr Tomato
scary! fruit ripening, ethylene, and the environment
And this for a chapter I am finished with, except for the last couple of paragraphs -- yesterday's chapter. I figured out the end of it as soon as I gave up and went outside to attempt to clean up my yard.
Yesterday I got frustrated with my pruning tools and went out and bought: a long-handled lopper which can cut a 2" branch: a new little clipper shears: and a saw. And found that the saw is the easiest of the three for my hands, and that I could, in fact, take off the two dead and two huge live boughs from the apricot tree. The branches were bigger than I thought. The city compost can is full, full, full. I've started on the apple tree, too, which is ailing this year and I think I see the source -- funkiness in the bark that wasn't there before.
The plums are eating-ripe, which means winemaking-ripe in a couple of weeks, and I haven't racked last year's wine in months. I hope it isn't undrinkable (the wine from the first year was wonderful, the wine from the second year, when I followed instructions and topped it up with water, was not so wonderful).
Back to work.
In the process, I have found:
Ripening Mutants
All about tomato production in Merced County
The Return of the Flavr Savr Tomato
scary! fruit ripening, ethylene, and the environment
And this for a chapter I am finished with, except for the last couple of paragraphs -- yesterday's chapter. I figured out the end of it as soon as I gave up and went outside to attempt to clean up my yard.
Yesterday I got frustrated with my pruning tools and went out and bought: a long-handled lopper which can cut a 2" branch: a new little clipper shears: and a saw. And found that the saw is the easiest of the three for my hands, and that I could, in fact, take off the two dead and two huge live boughs from the apricot tree. The branches were bigger than I thought. The city compost can is full, full, full. I've started on the apple tree, too, which is ailing this year and I think I see the source -- funkiness in the bark that wasn't there before.
The plums are eating-ripe, which means winemaking-ripe in a couple of weeks, and I haven't racked last year's wine in months. I hope it isn't undrinkable (the wine from the first year was wonderful, the wine from the second year, when I followed instructions and topped it up with water, was not so wonderful).
Back to work.