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. |
Dentro del libro
Resultados 1-5 de 27
Página 10
... fertilization , and use of other agricultural chemicals , such as pesticides and growth regulators , such as Maleic Hydrazide ( MH ) to inhibit sprouting in storage . According to Gray and Hughes , 2 quality and nutritionial value of a ...
... fertilization , and use of other agricultural chemicals , such as pesticides and growth regulators , such as Maleic Hydrazide ( MH ) to inhibit sprouting in storage . According to Gray and Hughes , 2 quality and nutritionial value of a ...
Página 14
... fertilization . Patil et al.42.43 investigated the metabolism of solanine and chlorophyll synthesis and their control in potato tubers as affected by light and specific chemicals . The chlorophyll synthesis increased up to light ...
... fertilization . Patil et al.42.43 investigated the metabolism of solanine and chlorophyll synthesis and their control in potato tubers as affected by light and specific chemicals . The chlorophyll synthesis increased up to light ...
Página 19
... fertilization . 2. Sensory Quality Of the four quality parameters used to assess cooking quality of potato , viz . , texture , color , discoloration , and flavor , the last character is most difficult to assess . According to Howard ...
... fertilization . 2. Sensory Quality Of the four quality parameters used to assess cooking quality of potato , viz . , texture , color , discoloration , and flavor , the last character is most difficult to assess . According to Howard ...
Página 20
... fertilization reduced the percentage of severely damaged or multiple - damaged tubers . These authors suggested that the increased ability of these tubers to withstand 20 Quality and Preservation of Vegetables a External Damage.
... fertilization reduced the percentage of severely damaged or multiple - damaged tubers . These authors suggested that the increased ability of these tubers to withstand 20 Quality and Preservation of Vegetables a External Damage.
Página 36
Alcanzaste el límite de visualización de este libro.
Alcanzaste el límite de visualización de este libro.
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 |
Otras ediciones - Ver todas
Términos y frases comunes
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