Development and Nutritional Impact of Ready to Serve (RTS) Juice from Selected Edible Resources Including Indigenous Fruits and Vegetables of Indian Origin
This production manual covers the following crops: beets, carrots, celery, and parsley. The topics addressed in this manual are the following :
- Seeding and planting
- Fertilizer and lime
- Plant tissue analysis
- Weed management
- Insect management
- Disease management
The Guide is divided into three sections. The first section provides cultural information and management practices for a number of important vegetable crop groups. For each family, key pests and disease problems are described. Cultural methods and management practices that will help control each problem are listed, as well as materials that may be recommended for use.
Field heat should be removed from fresh fruits, vegetables, and flowers as quickly as possible after harvest. Each commodity should be maintained at its lowest safe temperature. Cooling and storage requirements for specific commodities are presented below, in NC Cooperative Extension Service Publication AG-414-1, and USDA Agricultural Handbook No. 66.
Proper postharvest cooling can:
Vegetable seeds can be saved to sow new crops in the future, but not all seeds are suitable for saving. Varieties suitable for seed saving include local varieties that have been grown in one region for a very long time, self-pollinating crops (for example, beans and peas), and open-pollinated varieties of some cross-pollinating crops (for example, pepper, cucumber and carrot).