Quality and Preservation of VegetablesCRC Press, 2021 M05 30 - 328 páginas 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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Página 9
... caused in seed certification schemes , and because of a tolerant variety may act as a reservoir of virus from which nontolerant varieties can be infected . ' Infection resistance ' is the type of resistance in which only a small ...
... caused in seed certification schemes , and because of a tolerant variety may act as a reservoir of virus from which nontolerant varieties can be infected . ' Infection resistance ' is the type of resistance in which only a small ...
Página 13
... cause of greening in the field was insufficient cover over the tubers at planting . The effect of greening was aggravated in potato varieties whose tubers were formed near the surface . Clumping of stems resulted from the use of large ...
... cause of greening in the field was insufficient cover over the tubers at planting . The effect of greening was aggravated in potato varieties whose tubers were formed near the surface . Clumping of stems resulted from the use of large ...
Página 21
... cause enzymatic browning . Duncan74 demonstrated that the intensity of blackspot in the impacted tubers of different varieties was similar , whether the blackspot was allowed to develop naturally over three days or rapidly ( 2 h ) using ...
... cause enzymatic browning . Duncan74 demonstrated that the intensity of blackspot in the impacted tubers of different varieties was similar , whether the blackspot was allowed to develop naturally over three days or rapidly ( 2 h ) using ...
Página 23
... caused by cutting of tubers resulted in the highest contents of glycoalkaloids both in flesh and peel tissues of potato . Data depicted in Figures 8 to 11 show effects of the mechanical injuries on the glycoalkaloid content of peel and ...
... caused by cutting of tubers resulted in the highest contents of glycoalkaloids both in flesh and peel tissues of potato . Data depicted in Figures 8 to 11 show effects of the mechanical injuries on the glycoalkaloid content of peel and ...
Página 24
... caused physiological disorders , but increased the antinutritional factor , the glycoalkaloid content . Hughes and Grant87 recently described the factors influencing mechanical damage which caused considerable wastage through direct ...
... caused physiological disorders , but increased the antinutritional factor , the glycoalkaloid content . Hughes and Grant87 recently described the factors influencing mechanical damage which caused considerable wastage through direct ...
Contenido
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