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 5
... contain an anthocyanin to give them a purple or reddish color . Most varieties have an upright and erect stem until flowering . The stolons are slender , undergound lateral stems arising from buds on the underground portion of the stem ...
... contain an anthocyanin to give them a purple or reddish color . Most varieties have an upright and erect stem until flowering . The stolons are slender , undergound lateral stems arising from buds on the underground portion of the stem ...
Página 14
... contained higher amount of solanidine than the mature tubers . The solanidine concentration was not influenced by the level of fertilization . Patil et al.42.43 investigated the metabolism of solanine and chlorophyll synthesis and their ...
... contained higher amount of solanidine than the mature tubers . The solanidine concentration was not influenced by the level of fertilization . Patil et al.42.43 investigated the metabolism of solanine and chlorophyll synthesis and their ...
Página 23
... contained significantly ( 1 % level ) higher glycoalkaloid than that of control tubers throughout the storage period of 90 days ; which was true for all the 3 cultivars tested . Most of the glycoalkaloid formation occurred within 30 ...
... contained significantly ( 1 % level ) higher glycoalkaloid than that of control tubers throughout the storage period of 90 days ; which was true for all the 3 cultivars tested . Most of the glycoalkaloid formation occurred within 30 ...
Página 24
... contained much higher glycoalkaloid content than did the flesh ( Figures 10 and 11 ) . Wu and Salunkhe86 noted that mechanical injury of potatoes not only decreased their quality and caused physiological disorders , but increased the ...
... contained much higher glycoalkaloid content than did the flesh ( Figures 10 and 11 ) . Wu and Salunkhe86 noted that mechanical injury of potatoes not only decreased their quality and caused physiological disorders , but increased the ...
Página 29
... contain less amylose and gel at higher temperatures than the larger starch granules . The amylose content of potato is strongly influenced by the variety . The varietal differences in the amylose content reflect fundamental differences ...
... contain less amylose and gel at higher temperatures than the larger starch granules . The amylose content of potato is strongly influenced by the variety . The varietal differences in the amylose content reflect fundamental differences ...
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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