Postharvest Management of Commercial Horticultural Crops STORAGE CONDITIONS FRUITS & VEGETABLES
|
|
- Charity Wilson
- 4 years ago
- Views:
Transcription
1 Postharvest Management of Commercial Horticultural Crops STORAGE CONDITIONS FRUITS & VEGETABLES By Karen L. B. Gast 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. Fresh fruits and vegetables are living tissues, although they are no longer attached to the plant. They breathe, just as humans do, and their composition and physiology continue to change after harvest. They continue to ripen and, finally, they begin to die. Cellular breakdown and death (senescence) are inevitable, but can be slowed with optimal storage conditions. Fresh fruits and vegetables need low temperatures (32 to 55 F) and high relative humidities (80 to 95 percent) to lower respiration and to slow metabolic and transpiration rates. By slowing these processes, water loss is reduced and food value, quality and energy reserves are maintained. Relative Humidity Transpiration rates (water loss from produce) are determined by the moisture content of the air, which is usually expressed as relative humidity. At high relative humidity, produce maintains salable weight, appearance, nutritional quality and flavor, while wilting, softening and juiciness are reduced. Leafy vegetables with high surface-to-volume ratios; injured produce; and immature fruits and vegetables have higher transpiration rates. External factors affecting transpiration rates are temperature, relative humidity, air velocity and atmospheric pressure. High temperatures, low relative humidity and high air velocity increase transpiration rates. Relative humidity needs to be monitored and controlled in storage. A hygrometer or a sling psychrometer, not the appearance of the produce, should be used to monitor humidity. Control can be achieved by a variety of methods: 1. Operating a humidifier in the storage area. 2. Regulating air movement and ventilation in relation to storage room load. 3. Maintaining refrigeration coil temperature within 2 F of the storage room air temperature. 4. Using moisture barriers in the insulation of the storage room or transport vehicle, and in the lining of the packing containers. 5. Wetting the storage room floor. 6. Using crushed ice to pack produce for shipment. 7. Sprinkling leafy vegetables, cool-season root vegetables, and immature fruits and vegetables with water. Table 1 lists the optimum relative humidity for the storage of several fruits and vegetables. Kansas State University Agricultural Experiment Station and Cooperative Extension Service
2 Temperature Respiration and metabolic rates are directly related to room temperatures within a given range. The higher the rate of respiration, the faster the produce deteriorates. Lower temperatures slow respiration rates and the ripening and senescence processes, which prolongs the storage life of fruits and vegetables. Low temperatures also slow the growth of pathogenic fungi which cause spoilage of fruits and vegetables in storage. Table 2 contains a list of fruits and vegetables classified by respiration rates. Producers should give special care and attention to proper storage conditions for produce with high to extremely high respiration rates those crops will deteriorate much more quickly. It is impossible to make a single recommendation for cool storage of all fruits and vegetables. Climate of the area where the crop originated, the plant part, the season of harvest and crop maturity at harvest are important factors in determining the optimum temperature. A general rule for vegetables is that cool-season crops should be stored at cooler temperatures (32 to 35 F), and warm-season crops should be stored at warmer temperatures (45 to 55 F). There are exceptions to this rule, though. Table 1 lists optimum storage temperatures for commonly grown Kansas fruits and vegetables. Freezing Injury. Temperatures that are too low can be just as damaging as those too high. Freezing will occur in all commodities below 32 F. Whether injury occurs depends on the commodity. Some can be repeatedly frozen and thawed without damage, while others are ruined by one freezing. Table 1 shows the highest freezing point for most fruits and vegetables. Table 3 lists susceptibility to freezing injury. Produce that is likely to be injured by one freezing is classified as most susceptible. The moderately susceptible produce will recover from one or two freezings. Produce which is least susceptible can survive several freezings without injury. Injury from freezing temperatures can appear in plant tissues as loss of rigidity, softening and water soaking. Injury can be reduced if the produce is allowed to warm up slowly to optimum storage temperatures, and if it is not handled during the thawing period. Injured produce should be marketed immediately, as freezing shortens its storage life. Chilling Injury. Fruits and vegetables that require warmer storage temperatures (40 to 55 F) can be damaged if they are subjected to nearfreezing temperatures (32 F). Cooler temperatures interfere with normal metabolic processes. Injury symptoms are varied and often do not develop until the produce has been returned to warmer temperatures for several days. Besides physical damage, chilled produce is often more susceptible to disease infection. Table 4 lists susceptible fruits and vegetables, and characteristic symptoms of chilling injury. Storage Facilities Crops that require different storage conditions will need three different storage facilities. Cold storage (temperatures 32 to 36 F). Cool storage (temperatures 40 to 55 F). Warmer storage (temperatures 55 to 60 F for sweet potatoes, squash, pumpkins or similar crops). A recording thermometer can be helpful in determining whether storage facilities are maintaining ideal conditions and are not fluctuating. A maximum/minimum thermometer could be substituted. The thermometer should not be the same as the thermostat controlling the refrigeration equipment. Relative humidity also should be monitored with a hygrometer or a sling psychrometer. Controlling and monitoring temperature and relative humidity will enable a grower to maintain optimum conditions for maximum storage life of the crop, and to minimize crop damage from chilling, freezing and/or too-high temperatures and water loss from the crop. Close attention to storage conditions will yield returns through greater customer satisfaction, less waste and spoilage, and in the flexibility to hold a crop without significant storage losses to wait for better markets. References Hardenburg, R.E., A.E. Watada and C.Y. Wang The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks. USDA-ARS Agriculture Handbook Number 66 (revised) 136p. 2
3 Table 1. Commonly grown fruits and vegetables with recommended storage conditions for temperature and relative humidity, approximate storage life under optimum conditions and highest freezing points. Commodity Temperature Rel. humidity Approximate storage life Freezing point ( F) (percent) ( F) FRUITS Apples months 29.3 Apricots weeks 30.1 Berries Blackberries days 30.5 Currants weeks 30.2 Elderberries weeks Gooseberries weeks 30.0 Raspberries days 30.0 Strawberries days 30.6 Cherries, sour days 29.0 Cherries, sweet weeks 28.8 Grapes, American weeks 29.7 Nectarines weeks 30.4 Peaches weeks 30.3 Pears months 29.2 Plums and prunes weeks 30.5 Quinces months 28.4 VEGETABLES Artichokes, Jerusalem months 28.0 Asparagus weeks 30.9 Beans, dry months Beans, green or snap days 30.7 Beans, lima days 31.0 Beans, sprouts days Beets, bunched days 31.3 Beets, topped months 30.3 Broccoli days 30.9 Brussels sprouts weeks
4 Commodity Temperature Rel. humidity Approximate storage life Freezing point ( F) (percent) ( F) Cabbage, early weeks 30.4 Cabbage, late months 30.4 Cabbage, Chinese months Carrots, bunched weeks Carrots, mature months 29.5 Carrots, immature weeks 29.5 Cauliflower weeks 30.6 Celeriac months 30.3 Celery months 31.1 Chard days Chicory, witloof weeks Collards days 30.6 Corn, sweet days 30.9 Cucumbers days 31.1 Eggplant week 30.6 Endive and escarole weeks 31.9 Garlic months 30.5 Greens, leafy days Horseradish months 28.7 Jicama months Kale weeks 31.1 Kohlrabi months 30.2 Leeks months 30.7 Lettuce weeks 31.7 Melons Cantaloupe ( 3 /4 slip) days 29.9 Cantaloupe (full slip) days 29.9 Casaba weeks 30.1 Crenshaw weeks 30.1 Honey Dew weeks 30.3 Persian weeks 30.5 Watermelon weeks
5 Commodity Temperature Rel. humidity Approximate storage life Freezing point ( F) (percent) ( F) Mushrooms days 30.4 Okra days 28.7 Onions, green weeks 30.4 Onion, dry months 30.6 Onion sets months 30.6 Parsley months 30.0 Parsnips months 30.4 Peas, green weeks 30.9 Peas, southern days Peppers, chili (dry) months Peppers, sweet weeks 30.7 Potatoes, early crop months 30.9 Potatoes, late crop months 30.9 Pumpkins months 30.5 Radishes, spring weeks 30.7 Radishes, winter months Rhubarb weeks 30.3 Rutabagas months 30.0 Salsify months 30.0 Spinach days 31.5 Squashes, summer weeks 31.1 Squashes, winter months 30.5 Sweet potatoes months 29.7 Tomatoes, mature green weeks 31.0 Tomatoes, firm ripe days 31.1 Turnips months 30.1 Turnip greens days 31.7 Watercress weeks
6 Table 2. Fruits and vegetables classified by their respiration rates (at 41 F). Class Respiration rate Commodity Btu/ton/24 hrs Very low <5 Nuts, Dates, Dried Fruits and Vegetables Low 5 10 Apple, Grape, Garlic, Onion, Potato (mature), Sweet Potato Moderate Apricot, Cherry, Peach, Pear, Nectarine, Plum, Cabbage, Carrot, Lettuce, Pepper, Tomato, Potato (immature) High Strawberry, Blackberry, Lima Bean, Raspberry, Cauliflower Very high Artichoke, Snap Bean, Green Onion, Brussels Sprouts Extremely high >60 Asparagus, Broccoli, Sweet Corn, Mushroom, Spinach, Pea Table 3. Fruits and vegetables classified by susceptibility to injury by temperatures below 32 F. Group 1, Most susceptible Group 2, Moderately susceptible Group 3, Least susceptible Apricots Apples Beets 1 Asparagus Broccoli, sprouting Brussels Sprouts Beans, snap Cabbage, new Cabbage, mature and savoy Berries (except cranberries) Carrots 1 Kale Cucumbers Cauliflower Kohlrabi Eggplant Celery Parsnips Lettuce Cranberries Rutabagas Okra Grapes Salsify Peaches Onions (dry) Turnips 1 Peppers, sweet Parsley Plums Pears Potatoes Peas Squash, summer Radishes 1 Sweet Potatoes Spinach Tomatoes Squash, winter 1 Without tops 6
7 Table 4. Fruits and vegetables susceptible to chilling injury when exposed to temperatures below their optimum range and above 32 F. Commodity Approx. lowest Symptoms of injury from below-optimum temperatures safe temperature ( F) Apples-certain cultivars Internal browning, brown core, soggy breakdown, soft scald Asparagus Dull, gray-green, limp tips Beans (lima) Rusty brown specks, spots, or areas Beans (snap) 45 Pitting and russeting Cucumbers 45 Pitting, water-soaked spots, decay Eggplants 45 Surface scald, alternaria rot, blackening of seeds Melons Cantaloupe Pitting, surface decay Honey Dew Reddish-tan discoloration, pitting, surface decay, failure to ripen Casaba Same as above, but no discoloration Crenshaw and Persian Same as above, but no discoloration Watermelons 40 Pitting, objectionable flavor Okra 45 Discoloration, water-soaked areas, pitting, decay Peppers, sweet 45 Sheet pitting, alternaria rot on pods and calyxes, darkening of seed Potatoes 38 Sweetening Pumpkins and 50 Decay, especially alternaria rot hardshell squashes Sweet Potatoes 55 Decay, pitting, internal discoloration; hard core when cooked Tomatoes Ripe Water soaking and softening decay Mature-green 55 Poor color when ripe, alternaria rot 7
8 Brand names appearing in this publication are for product identification purposes only. No endorsement is intended, nor is criticism implied of similar products not mentioned. Publications from Kansas State University are available on the World Wide Web at: Contents of this publication may be freely reproduced for educational purposes. All other rights reserved. In each case, credit Karen L. B. Gast, Storage Conditions Fruits & Vegetables, Kansas State University, March Kansas State University Agricultural Experiment Station and Cooperative Extension Service MF-978 March 1991 It is the policy of Kansas State University Agricultural Experiment Station and Cooperative Extension Service that all persons shall have equal opportunity and access to its educational programs, services, activities, and materials without regard to race, color, religion, national origin, sex, age or disability. Kansas State University is an equal opportunity organization. Issued in furtherance of Cooperative Extension Work, Acts of May 8 and June 30, 1914, as amended. Kansas State University, County Extension Councils, Extension Districts, and United States Department of Agriculture Cooperating, Marc A. Johnson, Director. File code: Horticulture 11 (commercial) M;
Consumer Horticulture
Purdue Extension Consumer Horticulture Container and Raised Bed Gardening HORT-186-W Purdue Extension Consumer Horticulture Indiana Vegetable Planting Calendar Michael N. Dana and B. Rosie Lerner HO-186-W
(Adopted April 25, 2003, Amended May 22, 2009)
DRC GOOD ARRIVAL GUIDELINES (Adopted April 25, 2003, Amended May 22, 2009) Section 16 of the DRC Trading Standards policy on grade and condition standards for commodities stipulates: With regard to grade
Vegetable Planting Guide For Eastern North Carolina
North Carolina Cooperative Extension Service NC STATE UNIVERSITY Vegetable Guide For Eastern North Carolina Getting Started There is much to consider when planning a vegetable garden. When is the right
NUTRITION EDUCATION CARDS AND HOSPITALITY TRAINING FOR SCHOOL NUTRITION SERVICES STAFF
SWEET RED PEPPERS All red peppers start out green, then turn red. Red peppers have calcium for healthy bones. WINTER SQUASH Squash has Vitamin A for healthy eyes. Orange vegetables help you have healthy
Horticulture Information Leaflet 33-E
Department of Horticultural Science Horticulture Information Leaflet 33-E Revised 9/93 -- Author Reviewed 8/97 VEGETABLE CROP IRRIGATION Douglas C. Sanders, Extension Horticultural Specialist Distributed
Storing fruits and vegetables from the home garden
A3823 Storing fruits and vegetables from the home garden Teryl Roper, Karen Delahaut, Barb Ingham It s possible to have crisp, homegrown apples well into November, and to use tender potatoes and crunchy
Table 9 Page 12 Q13. Which of the following produce items have you purchased FRESH (NOT frozen, canned or dried) in the past 12 months?
Banner 1 Table 1 Page 1 Q5. What is your household income? Table 2 Page 2 Q6. What is your marital status? Table 3 Page 3 Q7. How many dependent children do you have? Table 4 Page 4 Q8. In which state
Guidelines for Harvesting Vegetables
Guidelines for Harvesting Vegetables From Cornell Cooperative Extension, Chemung County More gardening information at www.gardening.cornell.edu Knowing when to harvest your vegetables is as important as
2016 WILLIAMSBURG FARMERS MARKET VENDOR APPLICATION 2016 Application Part I
Visit: 2016 WILLIAMSBURG FARMERS MARKET VENDOR APPLICATION 2016 Application Part I Business/Farm Name: Owner(s) Name: Date Began: Mailing Address: Business Location(s): City/County: Business Phone: Cell:
City of Ann Arbor Farmers Market 2016 Daytime Vendor Application Checklist To be completed by the applicant/vendor before turning into market office
City of Ann Arbor Farmers Market 2016 Daytime Vendor Application Checklist To be completed by the applicant/vendor before turning into market office Please ensure you have completed all of the following
Central North Carolina Planting Calendar for Annual Vegetables, Fruits, and Herbs
Central North Carolina Planting Calendar for Annual Vegetables, Fruits, and Herbs Central North Carolina is a wonderful place to garden. Almost any type of vegetable or fruit can be grown successfully
Low Oxalate Diet. Cereals and Cereal Products. Milk and Milk Products
Low Oxalate Diet Oxalate can be found in healthy plant foods. What can become confusing for some patients is that they have already been put on dietary restrictions because of some other medical conditions
MICHIGAN Senior Project FRESH/Market FRESH SENIOR FARMERS MARKET NUTRITION PROGRAM MARKET MASTER S GUIDEBOOK
MICHIGAN Senior Project FRESH/Market FRESH SENIOR FARMERS MARKET NUTRITION PROGRAM MARKET MASTER S GUIDEBOOK Revised 2/2014 MICHIGAN OFFICE OF SERVICES TO THE AGING SENIOR PROJECT FRESH/MARKET FRESH THE
Llewellyn's Moon Sign Book
PLANTING BY THE MOON "Shine on, Shine on harvest moon" is the song lyric which Texans can sing most of the year because of the long production period. Most growers ignore the phases of the moon when the
** In the beginning it is best to limit your food options. We have provided 3 examples for each meal. You will do best by sticking to this.
Female Fat Loss Formula Diet: This is the diet you will follow. There are no foods that are off limits, but rather foods that are emphasized and those that are minimized. Here are the general rules you
Automatic Fresh Air Management for Fruit & Vegetables. Dr. Patrick E. Brecht Dr. Jeffrey K. Brecht May 2, 2001
Commodities, Inc 4733 Bodega Avenue, Petaluma, CA 94952 Phone (707) 775-3100 Fax (707) 775-3232 Automatic Fresh Air Management for Fruit & Vegetables Dr. Patrick E. Brecht Dr. Jeffrey K. Brecht May 2,
Reefers Services. Service Summary
Reefers Services Capacious internal volume to provide maximum cargo space Low heat leakage to maintain optimum product temperature Minimal air leakage offer a worldwide Reefer service Weekly services with
COMMERCIAL AGRICULTURE PROJECT ENTREPRENEURSHIP TRAINING COURSE OUTLINE: SMALLHOLDER FARMER S CONTEXT
COMMERCIAL AGRICULTURE PROJECT ENTREPRENEURSHIP TRAINING COURSE OUTLINE: SMALLHOLDER FARMER S CONTEXT Prepared and Compiled by: Brian M Touray, MSc Program Development Advisor CANADIAN INSTITUTE OF TOURISM
4.5 CSA Crop Planning
4.5 CSA Crop Planning Lecture Outline 3 Exercise 5 Appendices 1. Calculating Weekly and Seasonal Harvest Goals 9 2. Calculating the Number of Plants Per Sowing 11 Required to Meet Harvest Goals 3. Determining
Adult portion size examples - approximately equivalent to 80g in weight
FRUIT - Adult portion size = 80g Fruit (Always check labels for additives) Adult portion size examples - approximately equivalent to 80g in weight (As eaten, edible portion, drained if canned) Apple: fresh
Educator Lesson Plan Kitchen Calculations
The Culinary Institute of America s Educator Lesson Plan Kitchen Calculations Menus used in the dining room give both the waitstaff and guests important information about what your establishment offers,
SAN DIEGO FARM TO SCHOOL INFORMAL PROCUREMENT: LOCAL FOODS FROM URBAN AGRICULTURE SITES San Diego Unified School District April 2013
SAN DIEGO FARM TO SCHOOL INFORMAL PROCUREMENT: LOCAL FOODS FROM URBAN AGRICULTURE SITES San Diego Unified School District April 2013 Solicitation Number: For office use only Purpose: The purpose of this
Grading, Packaging and Handling
Grading, Packaging and Handling of Fresh Produce Patrick Byers Regional Horticulture Specialist University of Missouri Extension Southwest Region 417-881-8909 ByersPL@missouri.edu Presentation Outline
Harvesting and Preparing Vegetables for Exhibit
Harvesting and Preparing Vegetables for Exhibit Reviewed by Dr. Ronald Smith Extension Horticulturist Raymond Wagner Retired 4 H Youth Specialist Robert G. Askew Retired Extension Horticulturist Formatted
Company Headquarters Hapag-Lloyd AG Keep Cool Regional Head Offices Europe: Hapag-Lloyd AG America: Hapag-Lloyd (America) Inc.
Keep Cool We Care Fresher at the destination Our reefer containers provide environmentally friendly technology, reliable temperatures as low as 35 C/ 31 F and a variety of precise controlling alternatives
HOME FREEZING GUIDE FOR FRESH VEGETABLES
HOME FREEZING GUIDE F FRESH VEGETABLES Freezing most vegetables at home is a fast, convenient way to preserve produce at their peak maturity and nutritional quality. The following links provide information
Production of horticultural crops is
PRODUCTION OF FRESH FRUITS AND VEGETABLES AS IT RELATES TO DIRECT MARKETING Robert E. Call 1 Production of horticultural crops is a highly technical interplay of science, art, hard work and salesmanship.
YOUR FARM. AT WORK. CORPORATE WELLNESS PROGRAMS
YOUR FARM. AT WORK. CORPORATE WELLNESS PROGRAMS Join your coworkers outside to help plant, maintain, and harvest organic produce from your company s own urban farm. Green City Growers corporate wellness
National Retail Report - Fruits and Vegetables
Fruit and Vegetable Market News Division Agricultural Marketing Service National Retail Report - Fruits and Vegetables Websites: www.marketnews.usda.gov/mnp/fv-home and http://www.ams.usda.gov/mnreports/fvwretail.pdf
Production Guide for Storage of Organic Fruits and Vegetables
2012 Production Guide for Storage of Organic Fruits and Vegetables NYS IPM Publication No. 10 New York State Department of Agriculture & Markets Integrated Pest Management 2012 Production Guide for Storage
Your child s diet with Dietary Fructose Intolerance (DFI)
Your child s diet with Dietary Fructose Intolerance (DFI) What is Dietary Fructose Intolerance (DFI)? Dietary Fructose Intolerance is when your child has problems digesting and absorbing the fructose in
Product List. Not all items are stocked Some require 24 / 48 hour notice Please call for availability
Product List Not all items are stocked Some require 24 / 48 hour notice Please call for availability Apples Empire 100 CT Case Bananas No Gas 40LB Case Apples Empire 88 CT Case Bananas On Turn Case Half
1. According to the Food Guide Pyramid, how many daily servings do we need of fruits?
NAME HOUR VIDEO WORKSHEET 1. According to the Food Guide Pyramid, how many daily servings do we need of fruits? 2. How many daily servings do we need of vegetables according to the Food Guide Pyramid?
Fiber. What is fiber? Fiber is a part of plant food. There are two types of fiber:
Fiber An important part of a healthy diet is eating fiber-rich foods. This handout will explain what fiber is, where it s found, and how to increase the amount of fiber in your diet. What is fiber? Fiber
CLASSIFICATION OF CROPS
142 APPENDIX 3 CLASSIFICATION OF CROPS A new crop ification, the Indicative Classification (ICC) has been developed for the 2010 round of agricultural censuses, and is given at the end of this appendix.
SQUARE FOOT GARDENING. An Educational Class Presented by Harvest Farm Community Garden March 2010
SQUARE FOOT GARDENING An Educational Class Presented by Harvest Farm Community Garden March 2010 All New Square Foot Gardening: Grow More in Less Space! By Mel Bartholomew www.squarefootgardening.com It
Potassium Values of Food
Potassium Values of Food Potassium is a mineral found in many foods. One of its main jobs is to send messages to your muscles so they will work properly. When potassium in the blood is too high it can
Lee Haney s 60 Day Weight Loss Challenge
I,, do agree with Lee Haney s 60 Day Loss Challenge that I will begin the following 60 Day Loss Challenge program as of 2014. 1. I will participate in an exercise program on Monday, Wednesday, and Friday
STAGE 1: THE RAPID START PLAN: 14 DAYS OF SAMPLE MENUS
54 \ T HE U LTIMATE W EIGHT S OLUTION F OOD G UIDE STAGE 1: THE RAPID START PLAN: 14 DAYS OF SAMPLE MENUS The Rapid Start menus supply an average of 1,100 to 1,200 calories a day, with approximately 30
Analysis of the EU fruit and vegetables sector
26 September 2014 Analysis of the EU fruit and vegetables sector EU and to Russia (2011-2013) Recent market s and measures taken to address market disruptions following the Russian import ban EU and to
Planting and Harvesting Guide for Piedmont Vegetables and Herbs
Planting and arvesting Guide for Piedmont Vegetables and erbs Created by Doug Jones, Piedmont Biofarm Debbie Roos, North Carolina Cooperative xtension, Chatham County Center Read First: ow to Use this
Eat more fruits and vegetables
week 2 itinerary: GET N YOUR FRUITS AND VEGGIES! Eat more fruits and vegetables One of the best ways to improve your diet, get healthy, and begin to lose weight is by eating more fruits and vegetables!
Basics of Vegetable Crop Irrigation
A l a b a m a A & a n d A u b u r n U n i v e r s i t i e s ANR-1169 Basics of Vegetable Crop Irrigation Vegetables are 80 to 95 percent water. Think of them as sacks of water with a small amount of flavoring
Fibe. Fiber and water work together in bowel regulation. Be sure to drink eight to ten (8 ounce) glasses of
r Fibe An important part of a healthy diet is eating a variety of fiber-rich foods, including whole-grain breads and cereals, fruits and vegetables, beans and nuts. Fiber is an important part of your diet.
List of low carb (and low glycemic) Foods
List of low carb (and low glycemic) Foods Very Low Carb 1-5 g (Not Artichokes Asparagus Baby corn Bamboo shoots Bean sprouts Bok choy Broccoli Brussels sprouts Cabbages Cauliflower Celery Chilies Chinese
Super Green Tea Diet Insert
Super Green Tea Diet Insert WELCOME TO A NEW YOU As the first choice among weight loss and fitness enthusiasts, Super Green Tea Diet is a popular alternative to many of the high-protein, low-carbohydrate
Food Groups for Low Potassium and Low Phosphorus Diets
Food Groups for Low Potassium and Low Phosphorus Diets When you have kidney disease, you may need to follow a diet low in sodium, potassium and phosphorus. This diet is sometimes called a renal diet. You
101 Horseshoe Lake Road Monroe, LA 71201 (318) 387-5647, office (318) 387-8404, fax. Split Unit of Unit of. Item Number Product Description Group
000945 CLEMENTINES CITRUS CS 001230 GRAPEFRUIT 32-48 Case CITRUS 8/5# CS 001650 LEMONS 165 CASE CITRUS CS 001660 LEMONS 200 CASE CITRUS 5# CS 001630 LEMONS 95/115 CITRUS CS 001840 LIMES 200 COUNT 40# CITRUS
Diet and coumarin anticoagulants: warfarin (Coumadin ), nicoumalone (Sintrom )
NOTES \bookfoldsheets0\bookfoldsheets0\book Diet and coumarin anticoagulants: warfarin (Coumadin ), nicoumalone (Sintrom ) Leaflet prepared by Rita Uckardas, Dt.P., in collaboration with Stéphanie Caron,
Food Sources of Fibre
Food Sources of Fibre Information About Fibre Fibre includes all parts of plant foods that your body can't digest or absorb. Fibre is also known as roughage or bulk. Insoluble fibre helps promote regularity
ECONOMIC CONTRIBUTION OF NORTH CAROLINA AGRICULTURE AND AGRIBUSINESS
ECONOMIC CONTRIBUTION OF NORTH CAROLINA AGRICULTURE AND AGRIBUSINESS $76 BILLION Agriculture and Agribusiness, including the farming, processing, wholesaling and retailing of food, natural fiber and forestry
Heat load in Refrigeration System's Roger D. Holder, CM, MSME
Heat load in Refrigeration System's Roger D. Holder, CM, MSME The more complete the information, the better the calculation. Good calculations are the first step in assuring adequate selection in refrigeration
Pick plans for fresh vegetables
Production Insurance Plan Overview Fresh Market Vegetable Production Pick plans for fresh vegetables Connecting producers with programs What you need to know about protecting your fresh market vegetables
FOR DISTRIBUTION AND USE ONLY WITHIN THE STATE OF OHIO. Dual MAGNUM. EPA Reg. 100-816. EPA SLN No. OH-110002
FOR DISTRIBUTION AND USE ONLY WITHIN THE STATE OF OHIO Dual MAGNUM EPA Reg. 100-816 This label for Dual Magnum expires and must not be distributed or used in accordance with this SLN registration after
How Much Do Fruits and Vegetables Cost?
United States Department of Agriculture Economic Research Service Economic Information Bulletin 71 February 2011 How Much Do Fruits and Vegetables Cost? Hayden Stewart, Jeffrey Hyman, Jean C. Buzby, Elizabeth
The Alkaline Foods Chart
The Alkaline Foods Chart Complete List of Alkaline Foods & Acidic Food ph Ratings (http://www.acidalkalinediet.com) * You should aim for a 70/30 ratio between alkaline and acid foods. There is no need
Cancer Treatment Centers of America Healthy Diet & Lifestyle for Cancer
Cancer Treatment Centers of America Healthy Diet & Lifestyle for Cancer Presented to: Juneau Community Presented by: Stephanie Paver, RD, CSO, CNSC Date: 7/15/13 Introduction Nutrition/Lifestyle matter
ALL CHURCH FAST GUIDELINES. January 11-31. (21 Days)
2008 ALL CHURCH FAST GUIDELINES January 11-31 (21 Days) Guidelines for Observing the Daniel Fast This Daniel Fast is designed to lead to spiritual insight. (Daniel 1:17) As for these four boys, God gave
International Standards for Agricultural Products. Claudio Meza Agricultural Standard Unit United Nations Economic Commission for Europe (UNECE)
International Standards for Agricultural Products Claudio Meza Agricultural Standard Unit United Nations Economic Commission for Europe (UNECE) 1 Outline UNECE The role of agriculture and trade History,
Protein Values in Foods
Protein Values in Foods This document is used as reference material to support the Alternative Health Improvement Center s Newsletter article: Eat your Protein! Stay Healthy! located at http://ahicatlanta.com/articles/eat-your-protein-to-stay-healthy.html.
A guide for handling for cabbage, carrot, hot pepper, lettuce, sweet potato and tomato. Food and Agriculture Organization of the United Nations
A guide for handling for cabbage, carrot, hot pepper, lettuce, sweet potato and tomato Food and Agriculture Organization of the United Nations A guide for handling for cabbage 1. HARVESTING Harvesting
Food Science & Chef School
Food Science & Chef School I. Introduction Lesson 1: Introduction to Food Science Learn about the course sections Learn why cooking skills are important Lesson 2: Food Science & Chef School Projects Learn
Take Control Nutrition Tools for Diabetes. 50/50 plate Portions Servings
Take Control Nutrition Tools for Diabetes 50/50 plate Portions Servings Eat more Vegetables Especially non starchy vegetables Choosing Foods to manage blood glucose Select a variety of colors and types
AIJN Guideline for Vegetable Juices and Nectars
AIJN Guideline for Vegetable Juices and Nectars 1. INTRODUCTION This guideline is applicable without prejudice to the national legislation of each Member State and/or Code of Practice and cannot be used
Storing Vegetables and Fruits at Home. eb1326
Storing Vegetables and Fruits at Home eb1326 Storing Vegetables and Fruits at Home Reviewed by Virginia Val Hillers, Extension Food Specialist, Department of Food Science and Human Nutrition, Washington
The Medifast Program and Anticoagulant Medications. What you and your doctor should know about the Medifast Program and blood-thinning medications
The Medifast Program and Anticoagulant Medications What you and your doctor should know about the Medifast Program and blood-thinning medications Contents Letter from the Director of Nutrition 2 Overview
LARGE GROUP PRESENTATION: PRESENTER S NOTES
LARGE GROUP PRESENTATION: PRESENTER S NOTES Introduce yourself. Welcome! We are so glad you are here to learn about fruits and vegetables. Icebreaker Handout: Fruit or Vegetable: Parts of Many Words Read
Selecting Freezer Containers Preparing the Vegetables Blanching
Freezing is an excellent way to preserve fresh vegetables at home. Freezing does not sterilize food; the extreme cold simply retards growth of microorganisms and slows down changes that affect quality
What Color is Your Food?
FN-595 (Revised) What Color is Your Food? Taste a rainbow of fruits and vegetables for better health Julie Garden-Robinson, Ph.D., L.R.D. Food and Nutrition Specialist North Dakota State University Reviewed
USDA FOODS SHOW 2016 M A K I N G S E N S E ( A N D C E N T S ) O F U S D A F O O D S
USDA FOODS SHOW 2016 M A K I N G S E N S E ( A N D C E N T S ) O F U S D A F O O D S 8:30 8:45 Welcome 8:45 9:00 Professional Standards 9:00 9:15 USDA Food Tool Kit Updates Top Tomato Award 9:15 9:30 ISBE
PLATEAUS AND MAINTENANCE
PLATEAUS AND MAINTENANCE Weight Loss Plateau the dieter's curse! The majority of people will experience a period when the scale just does not move. Some plateaus last for few weeks, others for months.
Recipe #1 2-3 cups of greens of your choice, 2 cups papaya, 2 oranges No water necessary
Victoria Boutenko's Favourite Blend well: 6 leaves of red leaf lettuce 1/4 bunch of fresh basil 1/2 lime (juiced) 1/2 red onion 2 celery sticks 1/4 avocado Sergei Boutenko's Favourite Blend well: 5 kale
Growing Vegetables at Home
Visit us on the Web: www.gardeninghelp.org Growing Vegetables at Home Vegetable gardening is a rewarding hobby that has many benefits not the least of which is getting exercise and growing fresh food.
Engineering Manual Commercial Refrigeration Cooling and Freezing Load Calculations and Reference Guide
H-ENGM0408, April 2008 (Replaces H-ENGM0806, August 2006) Engineering Manual Commercial Refrigeration Cooling and Freezing Load Calculations and Reference Guide Expansion Valve Liquid Line Solenoid Valve
Controlled Atmosphere Storage Adel A. Kader Kader is with the Department of Pomology, University of California, Davis, CA. He is now retired.
Controlled Atmosphere Storage Adel A. Kader Kader is with the Department of Pomology, University of California, Davis, CA. He is now retired. Introduction Controlled atmosphere (CA) storage involves maintaining
Appendix A Food Sources of Vitamins and Minerals
Appendix A Food Sources of Vitamins and Minerals Appendix A 229 Appendix A Food Sources of Vitamins and Minerals Vitamin A (Retinol) Food Amount IU* Liver 3 oz 45,400 Crab 2 cup,680 Egg medium 590 Fats
Diet for Oral Surgery/Wired Jaw
Diet for Oral Surgery/Wired Jaw After oral surgery no chewing is allowed for a period of 4-8 weeks. During this time you will need a blenderized or liquid diet. This pamphlet will help you to get adequate
Potassium and chronic kidney disease (CKD)
Potassium and chronic kidney disease (CKD) Potassium is a mineral which helps your nerves and muscles work well. Normally, healthy kidneys will keep the right amount of potassium in your body. If your
The Carrot Seed. igrow readers. Target Age Pre-K to 2nd Grade
igrow readers Target Age Pre-K to 2nd Grade SDSU Extension Signature Program About the book: by Ruth Krauss Publisher: Harper Trophy/ Harper Collins Publisher ISBN#: 0-06-443210-6 Nutrition Objectives
DIY Hydro Rubbermaid Planter
DIY Hydro Rubbermaid Planter Intro: This is a guide to building 2 different great "EarthBox" systems for next to nothing in relation to the $50 commercial version. The smaller is a more experimental idea
Nutritional Glossary. Index of Contents
Nutritional Glossary This glossary provides nutrition information about the nutrients commonly found in fruits, vegetables, and other plant foods Each glossary definition has a long and a short version.
THIRAM 75 WP Wettable Powder Fungicide
29-SEP-2008 2008-3245 Resistance Management symbols and signal words (Group M Fungicide) THIRAM 75 WP Wettable Powder Fungicide Contains thiram for control of fungal diseases on crops. AGRICULTURAL GUARANTEE:
HORTICULTURE TECHNICAL NOTE
800-346-9140 POSTHARVEST HANDLING OF FRUITS AND VEGETABLES HORTICULTURE TECHNICAL NOTE Appropriate Technology Transfer for RuralAreas ATTRA is the national sustainable agriculture information center funded
Food Purchasing for Child Care
Participant s Workbook 7.30 hours Food Purchasing for Child Care NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Project Coordinator Lutina Cochran, MS Executive Director Katie Wilson, PhD, SNS ET Item Number:
Extending Shelf Life and Preserving Quality in FF&V Shipping and Storage. Product Performance and Market Benefits
Extending Shelf Life and Preserving Quality in FF&V Shipping and Storage Product Performance and Market Benefits Primaira s technology preserves fresh fruit and vegetable quality and extends shelf life
Types of Packs There are several ways to pack fruits for freezing: syrup pack, sugar pack, dry pack or unsweetened pack.
Freezing is one of the easiest, most convenient and least time-consuming ways to prepare foods at home. Freezing does not sterilize food; the extreme cold simply retards growth of microorganisms and slows
www.kingstonpublicmarket.ca
The Kingston Public Market is the oldest market in Ontario and has been providing food and a sense of community to residents of Kingston since 1801. The market is located in Kingston s historic downtown,
Controlled Carbohydrate Nutrition
Controlled Carbohydrate Nutrition The Atkins Lifestyle The following information is meant to be an overview of the high points of the Atkins Lifestyle. It is not meant to replace reading the books. Start
Digit - Rostlina. Co-operation programme Flanders and Czech Republic. Katholieke Hogeschool Kempen. Presentation
3 Digit - Rostlina 16 Oktober 2003 Co-operation programme Flanders and Czech Republic Katholieke Hogeschool Kempen Vorselaar Lier Turnhout Geel Teacher training 765 Health care 450 Health care 394 1 institute
Food Groups To Encourage. chapter OVERVIEW
23 chapter 5 Food Groups To Encourage OVERVIEW Increased intakes of fruits, vegetables, whole grains, and fat free or low fat milk and milk products are likely to have important health benefits for most
IMPORT STATUS OF PLANT COMMODITIES & RELATED ITEMS: ANTIGUA AND BARBUDA
IMPORT STATUS OF PLANT COMMODITIES & RELATED ITEMS: ANTIGUA AND BARBUDA Country of Export All Countries All planting material, plant cuttings, live plants, cut flowers & ornamentals without an import permit
SCALING UP YOUR VEGETABLE OPERATION Practical Farmers of Iowa Conference 2011
SCALING UP YOUR VEGETABLE OPERATION Practical Farmers of Iowa Conference 2011 Started the farm in 1990 with 5 acres The CSA started in 1991 with 30 members Through religious organizations and community
Introduction. Preparing Fruits and Vegetables for Drying Many fruits and vegetables can be dried (Table 1). Use ripe foods only.
Revised 2008 publication 348-597 Using Dehydration to Preserve Fruits,, and Meats Renee Boyer, Extension specialist and assistant professor, Virginia Tech; Karleigh Huff, graduate student, Virginia Tech
FREEZING: FRUITS and VEGETABLES
FREEZING: FRUITS and VEGETABLES Freezing is a quick, convenient, and popular way to preserve fruits and vegetables, and it preserves more nutrients in the food if properly done. Frozen foods are easy to
Maricopa County. Food Code References for Produce. Receiving. Storage
Maricopa County Environmental Services Department 1001 N. Central. Avenue Suite 300 Phoenix, AZ 85004 esd.maricopa.gov Food for Produce This guidance document was developed for food establishments interested
For flowers, fruits & vegetables
Liquid Use to control a wide range of plant diseases ACTIVE INGREDIENT: Copper Octanoate (Copper Soap)....0.08% OTHER INGREDIENTS............. 99.92% TOTAL......................... 100.00% Metallic copper
Preserve Your Garden Delights: How to Can Fresh Vegetables
Information from Human Environmental Sciences Extension Food reservation reserve Your Garden Delights: How to Can Fresh Vegetables Nutritional Sciences University of Missouri Extension Vegetables are at
The Glycemic Index of Foods
What is the Glycemic Index (GI)? It is a method used to classify carbohydrate containing foods, according to the effect that they may have on blood sugar levels. It is claimed that the higher the GI number,
Potassium and chronic kidney disease (CKD)
Potassium and chronic kidney disease (CKD) Introduction Potassium is a mineral which helps your nerves and muscles work well. Normally, healthy kidneys will keep the right amount of potassium in your body.
Network for a Healthy California Retail Program Retail Fruit & Vegetable Marketing Guide June 2011
Network for a Healthy California Retail Program Retail Fruit & Vegetable Marketing Guide June 2011 Network for a Healthy California Retail Program Eating the right amount of fruits and vegetables as part