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 13
... temperature . Temperatures in the range of 12 to 20 ° C have been reported to produce tubers of more even shape than temperatures above or below this range.28 Four distinct shapes , viz . , round , oval , pointed oval , and kidney have ...
... temperature . Temperatures in the range of 12 to 20 ° C have been reported to produce tubers of more even shape than temperatures above or below this range.28 Four distinct shapes , viz . , round , oval , pointed oval , and kidney have ...
Página 14
... temperature on solanine formation in potato slices . At low temperatures ( 0 and 8 ° C ) there was a slow but significant increase in solanine content during 48 h period in the dark , while storage at 15 and 24 ° C vigorously stimulated ...
... temperature on solanine formation in potato slices . At low temperatures ( 0 and 8 ° C ) there was a slow but significant increase in solanine content during 48 h period in the dark , while storage at 15 and 24 ° C vigorously stimulated ...
Página 20
... ( temperature ) , forms an important basis of reducing physical damage . Similarly , the external forces imposed on the tubers during lifting and handling can be reduced by using properly designed mechanical harvesting , lifting and ...
... ( temperature ) , forms an important basis of reducing physical damage . Similarly , the external forces imposed on the tubers during lifting and handling can be reduced by using properly designed mechanical harvesting , lifting and ...
Página 22
... Temperature C FIGURE 7. Effects of length of storage period and temperature of handling on blackspot of potato ( cultivar Eigenheimer ) . ( From Ophuis , B. G. , Hensen , J. C. , and Kroesbergen , E. , Eur . Potato J. , 1 , 48 , 1958 ...
... Temperature C FIGURE 7. Effects of length of storage period and temperature of handling on blackspot of potato ( cultivar Eigenheimer ) . ( From Ophuis , B. G. , Hensen , J. C. , and Kroesbergen , E. , Eur . Potato J. , 1 , 48 , 1958 ...
Página 30
... temperatures markedly influence the size distribution of starch granules of potato ( Table 10 ) . When potatoes were stored at 21.1 ° C or above ... TEMPERATURE UPON STARCH GRANULE SIZE DISTRIBUTION 30 Quality and Preservation of Vegetables.
... temperatures markedly influence the size distribution of starch granules of potato ( Table 10 ) . When potatoes were stored at 21.1 ° C or above ... TEMPERATURE UPON STARCH GRANULE SIZE DISTRIBUTION 30 Quality and Preservation of Vegetables.
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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