Suitability and quality of vegetables for freezing.

Przydatnosc i jakosc warzyw dla zamrazalnictwa.

Type of article: Article

Summary

The most important factors influencing the quality of vegetables are: climate, type of soil, fertilization, nitrate and nitrite content, contamination with heavy metals, irrigation systems, cultivars, pesticides and nutritious value. The following species proved to be especially useful for freezing: carrots, green peas, snap beans, cauliflower, Brussels sprouts, spinach, kale, kohlrabi, broccoli and onion. Green asparagus and scorzonera should enlarge the assortment of vegetables available for freezing. Vegetables produced in Poland for freezing are of a very high quality due to limited use of mineral fertilizers and pesticides.

Details

Original title: Przydatnosc i jakosc warzyw dla zamrazalnictwa.
Record ID : 2004-0775
Languages: Polish
Source: Przemysl Spozywczy - vol. 56 - n. 6
Publication date: 2002
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Vegetables
Keywords: Freezing suitability; Poland; Vegetable