ENGINEERING ~ c. Y. Lee York State Agricultural Cornell University, Experiment Geneva, NY Station 14456 EFFECT OF CULTURAL PRACTICES ON CHEMICAL COMPOSITION OF PROCESSING VEGETABLES. A Review. INTRODUCTION THERE HAS BEEN an increased interest in the nutrient composition of food over the past 6 or 7 yr. More recently, this concern over nutrition and nutrients in our food has given impetus to requirements for nutritional labeling of food products. Recent federal regulations covering nutritional labeling and tolerance for toxic substances in foods have brought great concern to the food industry, the major problem being variability in fresh and processed products. Chemical composition of processed vegetables at the time they are consumed is determined by a large number of factors. Some of these are processing, handling, storage, etc., which follow harvesting. In the first place, the chemical constituents of the vegetables as they are produced at the field is important. Bearing directly on this subject are the influences of agricultural and cultural variables, such as variety, location, soil, climate, maturity at harvest and the type and amount of fertilizer, pesticide, herbicide, etc., on chemical composition of fresh crops. Since some of these factors are interrelated in a complicated manner
Journal of Food Science – Wiley
Published: Nov 1, 1974
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