Quality and Preservation of Vegetables最新文献

{"title":"Green Beans","authors":"W. A. Sistrunk, A. R. González, K. Moore","doi":"10.14321/j.ctv75d8bx.26","DOIUrl":"https://doi.org/10.14321/j.ctv75d8bx.26","url":null,"abstract":"In the early part of this century, 'Blue Lake' was the bean grown for canning in the Blue Lake District near Ukiah, California. In 1923, this variety arrived in Oregon, where much of the bean research has since been done. By 1952, western Oregon grew 10,000 acres of the beans, according to James Baggett, retired horticulture professor at Oregon State University in Corvallis. Early on, 'Blue Lake' beans were stringy, and some strains had colored seeds. But seed companies improved the bean and released new strains, and by the '50s, the only beans grown were stringless, white-seeded strains resistant to common bean mosaic. The current 'Blue Lake' is descended from developments by Ferry-Morse Seed Company.","PeriodicalId":115368,"journal":{"name":"Quality and Preservation of Vegetables","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122787530","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Potatoes","authors":"D. K. Salunkhe, B. B. Desai, J. K. Chavan","doi":"10.1201/9781003210382-1","DOIUrl":"https://doi.org/10.1201/9781003210382-1","url":null,"abstract":"","PeriodicalId":115368,"journal":{"name":"Quality and Preservation of Vegetables","volume":"57 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"113957484","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cabbage","authors":"M. K. Pritchard, R. Becker","doi":"10.1163/1574-9347_bnp_e617850","DOIUrl":"https://doi.org/10.1163/1574-9347_bnp_e617850","url":null,"abstract":"\" In addition, store the urine of anyone who habitually eats cabbage; warm it, bathe the patient in it. With this treatment you will soon restore health; it has been tested....Thos who cannot see clearly should bathe their eyes in this urine and they will see more. \" Cato, 'On Farming' (234‐149 B.C.) Plant Parts and Biology The cabbage we eat is Brassica oleracea. This species is bred into cabbage, broccoli, cauliflower, kale, collards, and brussel sprouts. The actual cabbage we eat is just the leaves of the plant that are folded into a compact head. Although, the leaves are covered in a wax that gives them a gray green or blue green color, cabbage can come in many shades like magenta or red. Cabbage grows naturally, and therefore is common in, countries in the temperate zone (such as Europe, Northern America, and Northern Asia). History Cabbage is one of the oldest vegetables cultivated by humans. Pots containing cabbage from as long ago as 4000 B.C. have been found in China. Wild cabbage is a looser leaf variety, resembling kale, and was brought to Europe from Asia by the Celts, where it was cultivated into the modern variety. The Romans, especially Cato, were extremely fond of cabbage for its nutritional and medicinal qualities. He recommended eating cabbage before a night of heavy drinking and the Roman cure for a hangover was to eat more cabbage. Cabbage was often taken aboard 18 th century shipping expeditions for nutrition and its medicinal properties. During World War I, American did not want to buy anything with a German‐ sounding name, so American sauerkraut producers labeled their product as \" liberty cabbage \" during the war. Nutrition 35 grams (half a cup) of raw common cabbage, shredded, contains 8 calories, 6 mg of sodium, and 2 carbohydrates. It has 0.1 g of fat and protein, so it should be paired with other foods to in order to receive enough amino acids. While this serving of cabbage has 1% of the percent daily value of Vitamin A and iron, it contains 2% of the percent daily value of Calcium. Cabbage is much higher in Vitamin C, which consists of 24% of the percent daily value. Cabbage is good for you because it is low in saturated fat and cholesterol and high in Thiamine, Vitamin B6, Magnesium, Folate, Potassium, and Magnesium. It is also a good …","PeriodicalId":115368,"journal":{"name":"Quality and Preservation of Vegetables","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125155523","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sweet Potatoes*","authors":"A. Purcell, W. Walter, L. G. Wilson","doi":"10.1201/9781003210382-10","DOIUrl":"https://doi.org/10.1201/9781003210382-10","url":null,"abstract":"","PeriodicalId":115368,"journal":{"name":"Quality and Preservation of Vegetables","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116653274","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sweet Corn","authors":"Robert C. Wiley, Franklin D. Schales, Kenneth A. Corey","doi":"10.1201/9781420038569.ch6","DOIUrl":"https://doi.org/10.1201/9781420038569.ch6","url":null,"abstract":"Although corn includes dent, flint, flour, and popcorn, sweet corn (Zea mays var. rugosa) is the first thing that comes to mind for many Americans. Sweet corn differs from field corn in that more sugar and less starch accumulates in the kernels. The five main types of sweet corn are standard sugary (su), sugary enhanced (se), shrunken-2 (sh2), synergistic (syn), and augmented supersweets (shA). These types vary in sugar content, texture, length of harvest period, storage life, and seed vigor/germination requirements.","PeriodicalId":115368,"journal":{"name":"Quality and Preservation of Vegetables","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128470949","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Green Peas","authors":"C. Y. Lee","doi":"10.1201/9781003210382-5","DOIUrl":"https://doi.org/10.1201/9781003210382-5","url":null,"abstract":"","PeriodicalId":115368,"journal":{"name":"Quality and Preservation of Vegetables","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131401158","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cucumbers","authors":"C. H. Miller, T. C. Wehner","doi":"10.1201/9781003210382-8","DOIUrl":"https://doi.org/10.1201/9781003210382-8","url":null,"abstract":"","PeriodicalId":115368,"journal":{"name":"Quality and Preservation of Vegetables","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121567107","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Carrots","authors":"G. Mazza","doi":"10.2307/j.ctv2n7q2d.14","DOIUrl":"https://doi.org/10.2307/j.ctv2n7q2d.14","url":null,"abstract":"","PeriodicalId":115368,"journal":{"name":"Quality and Preservation of Vegetables","volume":"206 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133352207","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Lettuce","authors":"W. Lipton, E. Ryder","doi":"10.2307/j.ctv2n7q2d.8","DOIUrl":"https://doi.org/10.2307/j.ctv2n7q2d.8","url":null,"abstract":"Butterhead or Bibb lettuce is a loose-heading type with dark green leaves that are somewhat thicker than those of iceberg lettuce. Butterheads develop a light yellow, buttery appearance and are very attractive in salads. A miniature variety of butterhead, Tom Thumb, is very easy to grow and requires a short growing time. Bibb lettuce will develop bitterness readily if temperatures go above 95 °F. Romaine or cos is less commonly grown by gardeners but is a very nutritious lettuce that deserves attention. It too is relatively easy to grow, forming upright heads with rather wavy, attractive leaves.","PeriodicalId":115368,"journal":{"name":"Quality and Preservation of Vegetables","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132892808","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}