THE IMPORTANCE OF CULTIVAR IN EXTENDING THE FRENCH BEAN HARVESTING SEASON
One of the first essentials in maturity studies on any crop is the establishment of a reliable method of assessing this characteristic which is independent of cultivar, location or season. Assessment of maturity in French beans has received considerable attention by many research workers (1, 2, 3, 4) and a number of criteria of maturity have been suggested. These include such tests as alcohol insoluble solids percent (A.I.S.), dry matter percent, seed percent and seed length. For the purposes of the investigations reported in this paper the A.I.S. method (5) was used throughout.