Abstract
In order to deliver good quality vegetables, harvesting and handling equipment should be properly used before the produce leaves the shipping point. Fresh vegetables should have eye and eating appeal in order to compete in our marketing system, even though mechanical harvesting and handling are necessary for many crops. Suitable packaging can reduce damage and moisture loss during delivery, but improper filling, closing and handling result in much injury. Adequate precooling after harvest, and temperature control throughout marketing are most essential for maintaining freshness. Facilities are available for hydrocooling, vacuum cooling and air cooling in refrigerated rooms. If these facilities were operated more effectively the market quality of some vegetables could be improved.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 4
Claim · model-written summary
Suitable packaging can reduce vegetable damage and moisture loss during delivery.
Not reportedComparator
Verbatim
e0“Suitable packaging can reduce damage and moisture loss during delivery”
t0“VEGETABLES”
Claim · model-written summary
Improper filling, closing and handling cause substantial vegetable injury.
Verbatim
e0“improper filling, closing and handling result in much injury”
t0“VEGETABLES”
Claim · model-written summary
Adequate precooling and temperature control are recommended for maintaining vegetable freshness.
Verbatim
e0“Adequate precooling after harvest, and temperature control throughout marketing are most essential for maintaining freshness”
t0“VEGETABLES”
Claim · model-written summary
More effective operation of cooling facilities could improve market quality of some vegetables.
Verbatim
e0“If these facilities were operated more effectively the market quality of some vegetables could be improved”