LEAFY VEGETABLE (1).pptx - LEAFY VEGETABLE INTRODUCTION • These are vegetables that are in the Brassica family • Some other members of this family

LEAFY VEGETABLE (1).pptx - LEAFY VEGETABLE INTRODUCTION •...

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LEAFY VEGETABLE
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INTRODUCTION These are vegetables that are in the Brassica family. Some other members of this family include Arugula, Bok Choy, Kale, Brussels sprouts, Broccoli, Cauliflower and Turnips. Leaf vegetables, also called potherbs, greens, vegetable greens, leafy greens, or salad greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots.
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Harvesting Technique Harvesting is done manually, hence the harvesters have a major influence on produce quality. They should be made aware of the importance of good sanitation practices, proper maturity selection, and careful handling to avoid mechanical injuries.
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Maturity Indices The principles dictating at which stage of maturity a vegetable should be harvested are crucial to its subsequent storage and marketable life and quality. Post-harvest physiologists distinguish three stages in the life span of and vegetables: maturation, ripening, and senescence.
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Maturity Indices Maturation is indicative of the being ready for harvest. At this point, the edible part of the vegetable is fully developed in size, although it may not be ready for immediate consumption. Ripening follows or overlaps maturation, rendering the produce edible, as indicated by taste. Senescence is the last stage, characterized by natural degradation of the vegetable, as in loss of texture, flavour.
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Procedure in Operation House HARVERTING PRECOOLING STORING WASHING PACKAGING TRANSPORTATION STORAGE
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HARVESTING Most vegetables can be harvested when they are just half-cooked; this is when most of the vegetables are at the height of their softness and taste.
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