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Tuesday, August 11, 2020 | History

1 edition of Factors influencing the quality of fresh asparagus after it is harvested found in the catalog.

Factors influencing the quality of fresh asparagus after it is harvested

by Charles S. Bisson

  • 173 Want to read
  • 7 Currently reading

Published by Agricultural Experiment Station in Berkeley, Cal .
Written in English

    Subjects:
  • Asparagus,
  • Storage

  • Edition Notes

    StatementC.S. Bisson, H.A. Jones and W.W. Robbins
    SeriesBulletin -- no. 410, Bulletin (California Agricultural Experiment Station) -- 410.
    ContributionsJones, Henry Albert, b. 1889, Robbins, Wilfred William, 1884-1952
    The Physical Object
    Pagination28 p. :
    Number of Pages28
    ID Numbers
    Open LibraryOL25227858M

    Factors affecting post-harvest food losses of perishables vary widely from place to place and become more and more complex as systems of marketing become more complex. A farmer who is growing fruit for his family's consumption probably doesn't mind if his produce has a few blemishes and bruises. effect of different maturity stages on the keeping quality of nor (non-ripening), rin (ripening-inhibitor) and normal type tomatoes (i.t. agar, k. abak, g. yarsi) the effect of calcium chloride application on fruit quality and mineral content of fig (u. aksoy, d. anaç) factors affecting quality of fresh .

    Photo 2. PEAKfresh -MA asparagus after 18 days at 2ºC. Photo 3. Control asparagus after 18 days at 2ºC. Fresh Weight Loss Fresh weight loss of asparagus from MA crates averaged 2% while controls lost 8% (Figure 1). The low respiration rate and near optimum relative humidity in the MA crates are responsible for minimal weight loss. Water quality, which describes the chemical, physical and biological content of water, is influenced by a variety of factors including substances present in the air, soil and rocks, industrial activities, and runoff from urban areas. Thus, good water quality is not easy to achieve.

    quality and reducing food safety risks. Cooling of produce extends the storage life of fruit and vegetable crops and reduces the reproduction of spoilage microorganisms and many foodborne pathogens. It is advised to remove “field heat” immediately after produce is harvested. Cooling produce Use the chart below to determine ideal storage.   The stump that left in the ground after snapping dries up and disintegrates. Warm weather would adversely result in premature opening up of spear tip that might reduce their overall flavor and quality. Asparagus is harvested once a year for over 8 to 10 week period in a season.


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Factors influencing the quality of fresh asparagus after it is harvested by Charles S. Bisson Download PDF EPUB FB2

Postharvest Factors Affecting the Postharvest Quality of Tomatoes. After harvesting, the fruit still remains alive and performs all functions of a living tissue.

The climacteric burst of ethylene which makes the fruit palatable also triggers senescence and subsequent ripening in the by: Factors affecting asparagus sensory evaluation Article in Journal of Food Quality 20(2) - May with 85 Reads How we measure 'reads'.

The key factors affecting the shipment of frozen cargo include: Freezing The freezing process is an effective means of preserving the quality of frozen food because it inhibits micro-organisms and slows most enzyme activities and oxidative processes.

Food should be solidly or almost solidly frozen. An unfrozen core or a. Basic approaches to maintaining the safety and quality of horticultural produce are the same, regardless of the market to which this produce is targeted.

This bulletin reviews the factors that contribute to quality and safety deterioration of horticultural produce, and describes approaches to assure the maintenance of quality and safety throughout the post-harvest chain. The effects of genetic, pre-harvest (season of harvest, spear diameter, spear portion and spear tip color) and post-harvest factors (storage and domestic preparation practices, e.g., peeling and cooking) on total phenolic, flavonoid and ascorbic acid content of white asparagus spears and their correlation with antioxidant capacity (DPPH and FRAP) were by: Quality deterioration starts as soon as it is harvested and continued till consumed or finally spoiled if not consumed or preserved.

The success or failure of any business plan related to fresh produce is totally dependent on the management of factors affecting the quality. This is obvious because fresh fruits and vegetables are living in.

Spear toughening is probably the most important parameter negatively affecting quality and shelf life of fresh and processed white asparagus (Lipton ;Everson et al. ;Rodríguez et al. The components of quality are many, and the importance of the various components depends on the type of produce in question as well as who is judging quality.

For a consumer, tomato flavor or color might be most important, while for a producer or marketer, size, shelf life, or another component of quality may be the highest priority. The daily orchard management practices, climatic and seasonal variations influence fresh produce quality after harvest to a great extent (Opara, ; Prusky, ; Tahir et al., ).

Download: Download high-res image (KB) Download: Download full-size image; Fig. Sunburst chart showing the pre-harvest, harvest and postharvest factors.

The measurement of dry weight indicated an influence of PEF on asparagus solids. As shown in Fig. 2, dry matter of untreated asparagus remained constant over the period of storage, whereas dry solid content of PEF processed asparagus decreased within the six days by %.Explanations for the increased reduction of solids after PEF processing might be found in the.

Asparagus is usually established with 1-year-old plants commonly referred to as crowns that include buds and fleshy storage roots (Fig. Marketable spears are first harvested after crowns have been established in the field for years.

Spears are cut and trimmed to cm in length. After the first frost in fall, remove asparagus tops to prevent overwintering of any diseases.

Once established, an asparagus bed can last for years. After a crop is well established (usually the third or fourth year; full maturity is five years), the length of harvest increases. Spears of 6 to 8 inches can be harvested by cutting or snapping.

Losses in quantity and quality affect horticultural crops between har­ vest and consumption. The magnitude of postharvest losses in fresh fruits and vegetables is an estimated 5 to 25% in developed countries and 20 to 50% in developing countries, depending upon the com­ modity, cultivar, and handling conditions.

To reduce these losses, pro­. Asparagus, or garden asparagus, folk name sparrow grass, scientific name Asparagus officinalis, is a perennial flowering plant species in the genus young shoots are used as a spring vegetable.

It was once classified in the lily family, like the related Allium species, onions and r, genetic research places lilies, Allium, and asparagus in three separate families. For each, the taxonomic location in the plant kingdom is described, followed by the crop's life course from seedling to harvest stage, and the role of environmental factors on plant ontogeny.

Since vegetables are grown for their harvested products, factors affecting product quality during growth are. Once a crop is harvested, it is almost impossible to improve its quality.

Losses of horticultural crops due to improper storage and handling can range from 10 to 40 percent. Proper storage conditions—temperature and humidity—are needed to lengthen storage life and maintain quality once the crop has been cooled to the optimum storage temperature.

Postharvest Biology and Technology 15 () – Effect of ethylene on quality of fresh fruits and vegetables Mikal E. Saltveit * Mann Laboratory, Department of Vegetable Crops, Uni6ersity of California, One Shields A6e., Da6is, CAUSA Received 10 June ; received in revised form 28 October ; accepted 11 November Food Pyramid.

Additional factors influencing greater fresh produce consumption are the increased availability of fresh produce throughout the country through-out the year, increased diversity of selection at the retail level (Kaufman, Handy, McLaughlin, Park & Green, ), and rapid growth in the fresh.

Understanding Factors Affecting Meat Quality Susan K. Duckett The Ernest L. Corley Jr. Trustees Endowed Chair Results from Pasture Based • 3 yr study, cattle harvested in ‐, total Fresh and Frozen Ground Beef Shelf-Life. on quality assurance and safety of fresh produce.

The participants at these training workshops repeatedly emphasized the critical need for more training opportunities and greater availability of training materials on safety and quality of fresh fruits and vegetables. ABOUT THIS MANUAL The objective of this manual is to provide uniform, broad-based.

quality of the spears, and the schedule for receiving the asparagus at fresh packing and processing plants. The adoption of a strategy with less frequent than daily harvests has not been considered profitable because of the loss in product harvested and the cost of manual harvesting.

In fact, by.Fresh rooting of onions; Harvested corps continues to grows even after harvest but is very much evident in Asparagus; Factors influence the transpiration rate in various commodities: Loss in quality occurs when the disease affects only the surface of produce causing skin blemishes that can lower the value of a commercial crop.

9.Preharvest Factors Affecting Quality and canopy position on fruit quality and post-harvest storage potential are presented. Quality Defi nition Fruit ‘quality’ is a concept encompassing sen-sory properties (appearance, texture, taste and aroma), nutritive value, mechanical prop-erties, safety and defects.

Altogether, these.