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Effects of Agricultural Practices, Handling, Processing, and Storage on Vegetables

  • D. K. Salunkhe
  • B. B. Desai
Chapter

Abstract

Today’s world is faced with an acute need to provide enough nutritive food for all its people. Increased consciousness about nutrition, food, and health has significantly influenced our modern agriculture and food industry. About 90% of the world’s food (measured in calories) is vegetable products, of which 80% constitutes starchy foods, such as grains and tubers. As pointed out by Salunkhe et al. (1974) in their account of assessment of nutritive value, quality, and stability of cruciferous vegetables during storage and subsequent processing, this is an appropriate time to assess food production, storage, and processing and to determine if vegetable crops with more nutrients can be produced and preserved for a longer time without much loss in quality and wholesomeness.

Keywords

Tomato Fruit Ascorbic Acid Content Sweet Corn Lima Bean Sweet Pepper 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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© Van Nostrand Reinhold Company Inc. 1988

Authors and Affiliations

  • D. K. Salunkhe
  • B. B. Desai

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