Could you please tell me exactly what the various terms se, sh2 and su mean
and how they came about? I know that they stand for sugary enhancer,
shrunken 2 and sugary, but I would like to know what makes them fit into
their catagories. Also what plant breeding is performed to achieve such
classes.
Kind Regards,
David Commens.
dcommens at icr.com.au
