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P-ISSN 0008-0845
E-ISSN 2160-8091
Research Article
Vol. 60, Issue 2, 2006April 01, 2006 PDT

New crop coefficients developed for high-yield processing tomatoes

B Hanson, D May,
CaliforniaevapotranspirationLycopersicon esculentumtomatoeswater usewater use efficiency
Copyright Logoccby-nc-nd-4.0 • https://doi.org/10.3733/ca.v060n02p95

Articles in Vol. 60, Issue 2, 2006

Vol. 60, Issue 2, 2006
  • Letters
    California Agriculture
  • Science a decisive factor in restoring Tahoe clarity
    C Goldman
  • UC's Sagehen reserve is California's newest experimental forest
    J Booth
  • Weed control helps prevent erosion into Lake Tahoe
    California Agriculture
  • Models clarify Tahoe clarity loss
    R Meadows
  • Lake Tahoe: From research to policy
    R Meadows
  • Local air pollutants threaten Lake Tahoe's clarity
    A GertlerA BytnerowiczT CahillM ArbaughS CliffJ Kahyaoglu-KoracinL TarnayR AlonsoW Fraczek
  • Biotic diversity interfaces with urbanization in the Lake Tahoe Basin
    P ManleyD MurphyL CampbellK HeckmannS MeridethS ParksM SanfordM Schlesinger
  • Nutrients flow from runoff at burned forest site in Lake Tahoe Basin
    W MillerD JohnsonT LoupeJ SedingerE CarrollJ MurphyR WalkerD Glass
  • Erosion control reduces fine particles in runoff to Lake Tahoe
    M GrismerA Ellis
  • Mechanical mastication thins Lake Tahoe forest with few adverse impacts
    B HatchettM HoganM Grismer
  • Yellow starthistle continues its spread in California
    M PitcairnS SchoenigR YacoubJ Gendron
  • Well-placed bat houses can attract bats to Central Valley farms
    R LongW KiserS Kiser
  • New crop coefficients developed for high-yield processing tomatoes
    B HansonD May
  • Fall foliar sprays prevent boron-deficiency symptoms in grapes
    L ChristensenR BeedeW Peacock
California Agriculture
Hanson, B, and D May. 2006. “New Crop Coefficients Developed for High-Yield Processing Tomatoes.” California Agriculture: The Journal of UC Agriculture and Natural Resources 60 (2): 95–99. https://doi.org/10.3733/ca.v060n02p95.
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