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Raw Material — Production and Post-Harvest Preparation

  • S. D. Holdsworth
Chapter
Part of the Science in Horticulture Series book series

Abstract

The most essential point to be noted in connection with raw-material production for a first-class processed product is that it is essential to grow the most suitable cultivar under the specified conditions and harvest it at the correct degree of maturity. This fact cannot be over-emphasised if a sound commercial operation is to be established or maintained.

Further Reading

  1. ANON. Universal vegetable harvester. Farm Mechanization, June 1966, p. 23Google Scholar
  2. BLAND, R. F. Crop Production: Cereals and Legumes. Academic Press, New York and London, 1971Google Scholar
  3. CARGILL, B. F. and ROSSMILLER, G. E. (Editors). Fruit and Vegetable Harvest Mechanization — Technological Implications. Rural Manpower Center, Michigan University, East Lancing, Michigan, 1969Google Scholar
  4. HINTON, W. L., LAWSON, N. and ARTHEY, V. D. The Production and Marketing of Carrots. Special report, Fruit and Vegetable Preservation Research Association, Chipping Campden, Gloucestershire, May 1970Google Scholar
  5. HOLDSWORTH, S. D. Handling vined peas and beans. Process Biochemistry, 4(7) (1969) 26Google Scholar
  6. HOLDSWORTH, S. D. Harvesting and handling vegetable crops. Food Manufacture, 45(12) (1970) 33Google Scholar
  7. ROBERTSON, J. Mechanizing Vegetable Production. Farming Press, Ipswich, Suffolk, 1974Google Scholar
  8. RYALL, A. L. and LIPTON, W. J. Handling, Transportation and Storage of Fruits and Vegetables. Volume 1, Vegetables and melons, 2nd edition. AVI Publishing Company, Westport, Connecticut, 1979Google Scholar
  9. RYALL, A. L. and PENTZER, W. T. Handling, Transportation and Storage of Fruits and Vegetables. Volume 2, Fruits and tree nuts. AVI Publshing Company, Westport, Connecticut, 1974Google Scholar

Blanching References

  1. BOMBEN, J. L. Pilot plant evaluation of individual quick blanching (IQB) for vegetables. Journal of Food Science, 38 (1973) 590CrossRefGoogle Scholar
  2. BOMBEN, J. L. Integrated blanching and cooling to reduce plant effluent. Proceedings of the 5th National Symposium on Food Processing Wastes, U.S. Environmental Protection Agency, Cornvallis, Oregon, 1974, p. 120Google Scholar
  3. BOMBEN, J. L. Yields and solids loss in steam blanching, cooling and freezing vegetables. Journal of Food Science, 40 (1975) 660CrossRefGoogle Scholar
  4. BROWN, G. E. A reduced effluent blanch-cooling method using vibratory conveyor, Journal of Food Science, 39 (1974) 696CrossRefGoogle Scholar
  5. COFFELT, R. J. and WINTER, F. H. Evaporative cooling of blanched vegetables. Journal of Food Science, 38 (1973) 89CrossRefGoogle Scholar
  6. HELDMAN, D. R. Air as a substitute for water in processing. Food Technology, 28(2) (1974) 40Google Scholar
  7. KROCHTA, J. M. and BELLOWS, R. J. Cleaning of food. Food Technology, 28(21) (1974) 34Google Scholar
  8. LAZAR, M. E., LUND, D. B. and DIETRICH, W. C. A new concept in blanching IQB. Food Technology, 25 (1971) 684Google Scholar
  9. LEE, F. A. The blanching process. Advances in Food Research, 8 (1958) 63CrossRefGoogle Scholar

Description of Crops and Composition

  1. BROUK, B. Plant Foods Consumed by Man. Academic Press, New York and London, 1975Google Scholar
  2. GOODALL, H. The Composition of Fruits. Scientific and Technical Surveys No. 59, BFMIRA, Leatherhead, Surrey, 1969Google Scholar
  3. HARRISON, S. G., MASEFIELD, G. B., WALLIS, M. and NICHOLSON, B. E. The Oxford Book of Food Plants. Oxford University Press, London, 1969Google Scholar
  4. PAUL, A. A. and SOUTHGATE, D. A. T. McCance and Widdowson’s The Composition of Foods, 4th revised and extended edition. H.M.S.O., London, 1978Google Scholar
  5. PURSEGLOVE, J. W. Tropical Crops — Dicotyledons, 2 volumes. Longmans, Green and Co., London, 1968Google Scholar
  6. TINDALL, H. D. Commercial Vegetable Growing. Oxford University Press, London, 1968Google Scholar
  7. WATT, B. K. and MERRILL, A. L. Composition of Foods — Raw, Processed, Prepared. Agricultural Handbook No. 8, Agricultural Research Service, U.S.D.A., Washington D.C., 1963Google Scholar
  8. WINTON, A. L. and WINTON, K. B. The Structure and Composition of Foods. Volume II, Vegetables, legumes and fruits. John Wiley, New York, 1935Google Scholar

Copyright information

© S. D. Holdsworth 1983

Authors and Affiliations

  • S. D. Holdsworth
    • 1
  1. 1.Campden Food Preservation Research AssociationGloucestershireUK

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