Freezing Injury of Root Crops: Beets, Carrots, Parsnips, Radishes, and Turnips

C. S. Parsons and R. H. Day

No 313618, Marketing Research Reports from United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program

Abstract: Excerpts from the report: Fresh vegetables that have been injured by freezing are usually more susceptible to decay, inferior in quality, and poorer in appearance than vegetables that have not been frozen. When the frozen produce is handled properly, however, the damage or loss caused by the freezing can often be reduced or eliminated. An understanding of the nature of freezing and the prompt and accurate identification of the injury are essential before the proper handling practices can be employed. The purpose of the studies reported here was to determine the effects of rapid and slow freezing and thawing on the overall quality of various root crops, and to identify, describe and illustrate the symptoms of freezing injury.

Keywords: Crop Production/Industries; Marketing; Research and Development/Tech Change/Emerging Technologies (search for similar items in EconPapers)
Pages: 30
Date: 1970-08
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Persistent link: https://EconPapers.repec.org/RePEc:ags:uamsmr:313618

DOI: 10.22004/ag.econ.313618

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