Quality and Preservation of VegetablesCRC Press, 30 mai 2021 - 328 pagini This comprehensive work discusses those factors which contribute to the overall quality of the major vegetables grown in North America for the fresh market as well as methods for storing and preserving these crops. The qualities which determine the suitability of a crop for processing is also discussed since the majority of vegetables, with the exception of lettuce and celery, are processed for the retail market. The selection of vegetables is based on their economic importance although several others are included for completion. |
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Pagina 8
... lower for cultivars Norland and Netted Gem , for all the planting dates investigated . They also noted that percentage of tubers with more than 70 - mm diameter was 4 times higher at 110 than at 90 days after planting . C. Flesh Color ...
... lower for cultivars Norland and Netted Gem , for all the planting dates investigated . They also noted that percentage of tubers with more than 70 - mm diameter was 4 times higher at 110 than at 90 days after planting . C. Flesh Color ...
Pagina 22
... lower in tubers from plants fed with high levels of potassium . Despite these observations , Hughes and co - workers noted that tuber firmness and the amount of dynamic deformation on impact were similar in tubers from all potassium ...
... lower in tubers from plants fed with high levels of potassium . Despite these observations , Hughes and co - workers noted that tuber firmness and the amount of dynamic deformation on impact were similar in tubers from all potassium ...
Pagina 28
... lower DM contents than those of late main crops varieties.21 Cultural and environmental factors modify the genetic control of tuber DM content , 103 but the inter- actions between these factors and variety are usually small . 104 The ...
... lower DM contents than those of late main crops varieties.21 Cultural and environmental factors modify the genetic control of tuber DM content , 103 but the inter- actions between these factors and variety are usually small . 104 The ...
Pagina 36
Ți-ai atins limita de vizualizări pentru această carte.
Ți-ai atins limita de vizualizări pentru această carte.
Pagina 56
Ți-ai atins limita de vizualizări pentru această carte.
Ți-ai atins limita de vizualizări pentru această carte.
Cuprins
4 | |
7 | |
19 | |
25 | |
Processing of Potatoes | 35 |
Quality Standardization of Raw and Processed Potatoes | 44 |
Chapter 2 | 53 |
Chapter 3 | 75 |
Green Peas | 159 |
Chapter 6 | 185 |
Chapter 7 | 217 |
Chapter 8 | 245 |
Chapter 9 | 265 |
Chapter 10 | 285 |
Index | 305 |
Chapter 4 | 121 |
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Agric Agriculture amount appearance application ascorbic acid blanching brine browning cabbage carrots cause cell changes chemical color composition concentration consistency contained cooking crop cucumbers cultivars damage decreased dehydrated determining disease early ears effect factors fermentation Figure firmness flavor Food Food Sci freezing fresh frozen fruit glucose grades green beans grown growth handling harvest head higher Hortic important increased influence irrigation leaves less lettuce levels loss lower maturity measured mechanical method moisture nitrogen nutritional occur operations peas pickling cucumbers plant pods present processing protein reduced relative reported resistance roots seed showed snap beans soil stage standards starch storage stored studies sugars sweet corn sweet potatoes Table Technol temperature texture tissue tomato tubers types units usually varieties various vegetables vitamin weight yield