Vegetable after harvesting

Vegetable after harvesting
The detention of vegetables after harvesting is detrimental to their quality. They undergo microbial spoilage, they lose water, in many cases they lose sugar, and they give inconsiderable energy in the form of heat (value reported is more than 100,000 Btu per ton per day. Of course, by then heat they produce, vegetable hasten their own deterioration by microbial action accelerated by higher temperatures.

Various procedures are involved in the production, preservation, and distribution of vegetables. The seeds may have to be treated, the soil has to be fertilized, the crops have to be sprayed or dusted with insecticides and fungicides,, and crops have to be harvested and subjected to one of the various method of preservation.

The finished product is then distributed to the retailer or held in a temperature-controlled warehouse until it is distributed. Vegetables are sold at retail as fresh produce, as canned and heat processed, as frozen, and occasionally as dried product.

Seeds are treated with fungicides or insecticide to prevent loss or decay to either insects or fungus prior to germination and growth of the plant. Bean pea seeds may also be inoculated with bacterial cultures that take nitrogen form the air and make it available to the plant, which requires the nitrogen for growth.

Various fertilizers may be applied to the soil prior to planting. Generally, fertilizers consist of some combination of nitrogen compounds (ammonium slats, nitrates, or urea), phosphates, and potassium compounds.

These chemicals, required for plant growth, are apt to be deficient in the soil. Soil is frequently treated with calcium-containing compounds to neutralize its acidity n and provide a pH suitable for plant growth. Liquefied fish wastes are also sometimes sued as fertilizer and chemical fertilizer are sometimes applied in liquid form.
Vegetable after harvesting