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 2
... increasing awareness of the productive capability and food value of potato has placed this crop high in the order of importance , giving it a fourth rank after the world important staple food crops , viz . , rice , wheat , and maize ...
... increasing awareness of the productive capability and food value of potato has placed this crop high in the order of importance , giving it a fourth rank after the world important staple food crops , viz . , rice , wheat , and maize ...
Página 8
... increased up to 79 days for " Kennebec " and 86 days for " Sebago " , and then remained constant . Rioux et al.20 ... increases with time . The reflectance of different surface blemishes and discolor- ations can thus be characterized ...
... increased up to 79 days for " Kennebec " and 86 days for " Sebago " , and then remained constant . Rioux et al.20 ... increases with time . The reflectance of different surface blemishes and discolor- ations can thus be characterized ...
Página 10
... increases in key plant products , ( 3 ) increase in plant's resistance to salinity , acidity , heat and cold stress condition , ( 4 ) insertion and expression of nitrogen fixation genes , and ( 5 ) increase in photosynthetic efficiency ...
... increases in key plant products , ( 3 ) increase in plant's resistance to salinity , acidity , heat and cold stress condition , ( 4 ) insertion and expression of nitrogen fixation genes , and ( 5 ) increase in photosynthetic efficiency ...
Página 11
... increasing the cost of preparation . Gray and Hughes2 reviewed the research work done on various aspects of tuber quality . 1 ... increased number of tubers per plant despite the reduction in number of tubers per stem ( Figure 2 ) . The ...
... increasing the cost of preparation . Gray and Hughes2 reviewed the research work done on various aspects of tuber quality . 1 ... increased number of tubers per plant despite the reduction in number of tubers per stem ( Figure 2 ) . The ...
Página 14
... increasing rate of solanine synthesis in the later stages of storage . A 48 - h exposure of potato slices to 200 fc light at 24 ° C significantly increased the solanine content ( 7.4 mg / 100 g ) . The light increased the rate of ...
... increasing rate of solanine synthesis in the later stages of storage . A 48 - h exposure of potato slices to 200 fc light at 24 ° C significantly increased the solanine content ( 7.4 mg / 100 g ) . The light increased the rate of ...
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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