Mushroom diseases, bacterial and physiological in nightshade vegetables
Mushroom diseases, bacterial and physiological in nightshade vegetables
Gray mold
The main storage disease of peppers, tomatoes, eggplants. Symptoms appear on the fruit, …
Kitchen
Root vegetables fungal diseases
Root vegetables fungal diseases
Gray mold
Porażenie chorobą następuje poprzez bezpośredni kontakt zdrowych warzyw z chorymi za pośrednictwem zarodników w …
Mushroom diseases, bacterial and physiological cruciferous vegetables
Mushroom diseases, bacterial and physiological cruciferous vegetables
Gray mold
The main storage disease of cabbage, broccoli, cauliflower. Objawy pojawiają się na liściach …
Mushroom diseases, bacterial and physiological properties of onion vegetables
Mushroom diseases, bacterial and physiological properties of onion vegetables
Gray mold / onion neck rot – to najgroźniejsza choroba powodująca największe straty podczas przechowywania …
Ways of storing vegetables
Ways of storing vegetables
In practice, many methods of storing vegetables are used. The method of storage is also selected depending on the size and development of the farm. W małych …
Optimal storage conditions for vegetables
Optimal storage conditions for vegetables
The optimal conditions are this, in which there is a maximum inhibition of all life processes, occurring in harvested vegetables, pozwalające przy tym na zachowanie …
Ways to extend the shelf life of stored vegetables
Ways to extend the shelf life of stored vegetables
They influence the quality and commercial value of the harvested vegetables, among others: respiration, transpiration, changes in chemical composition, growth and development (np. wyrastanie …
Czynniki klimatyczne i agrotechniczne wpływające na trwałość warzyw
Czynniki klimatyczne i agrotechniczne wpływające na trwałość warzyw.
Climatic factors
The shelf life of vegetables is influenced by their quality, która w dużej mierze zależy od przebiegu …
Biological factors influencing the shelf life of vegetables
The set of characteristics of vegetables intended for storage determines the storage value of vegetables. The most important thing is the preservation of vegetables, that is, a set of genetically fixed features in the breeding process, …
Vegetables
The vegetables eaten are the main source of natural vitamins, mineral salts, fiber, sugars, proteins and only a small amount of energy. Zawierają ponadto substancje biologicznie aktywne niezbędne do prawidłowego …