Production Practices and Quality Assessment of Food Crops. Vol. 1

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Chestnut, an Ancient Crop with Future 113 width ranged from 2.0 to 11.3 cm (4.5 cm on average) (Table 5). The widest point in the leaf is localised at 7.6 cm from the base. Petiole length is 1.7 cm on average, with 0.5 cm the minimum and 3.8 the maximum. Leaves present 17 secondary veins forming a 47° angle with the main vein, but only 15 finished in incisions of margin. Burs bear two chestnuts on average and the third in the middle usually does not develop, though occassional burs present up to six normal chestnuts. A normal nut by bur was 66% on average (Table 5). Each bearing shoot presents two burs, but occasionally has up to eight. Spines length is 1.23 cm on average, but is highly variable (Pereira-Lorenzo et al., 1996a and c) (Figure 3): (1) few cultivars (14%) showed long spines of 1.56 cm on average. (2) Most of the cultivars (68%) showed medium size of 1.23 cm on average. (3) 19% of Galician cultivars presented short spines of 0.95 cm on average. Most of the burs appeared at the end of the bearing shoots (77% of the samples). Lateral and central nuts in the bur are significantly different in most of the parameters (Pereira-Lorenzo et al., 1996c). Lateral nuts are longer, broader and thicker than central ones. Average style length was 0.9 and 0.8 cm, respectively. Variation in weight has been taken in account in selection of cultivars. Smaller nuts can be considered under 10 g, medium between 10 and 15 g and large one over 15 g (Figure 4). In Galicia (North-western Spain), the mean weight of the central nuts was 10.1 g, and 11.1 g for lateral ones, with a kernel percentage of 76 and 77%, respectively. Average number of nuts per kg for Galician cultivars (North-western Spain) was 106 (Table 5) versus 73 in Andalucía (South Spain) (Pereira-Lorenzo and Ramos-Cabrer, 2002), though sizes of the nuts do not appear to be related with latitude, since in both areas cultivars producing big nuts are cultivated. However, in the South they have mainly propagated cultivars with larger nuts. In Galicia, less than 30% of the nuts are over 32 mm, though some cultivars produce more than 50% of nuts over 36 mm. In the Canary Islands, some cultivars such as Arafero produce 70 nuts per kg while De Sala, Del Haya, or Donosa produce more than 100 nuts per kg (Pereira et al., 2001b). Normal nuts can vary from 1.2 cm to 4.3 cm in length, 1.0 cm to 4.7 cm in width and 0.7 to 3.9 cm in thickness. The mean values for both lateral and central nuts being 2.8–2.9, 3.2–3.3 and 1.8–2.0 cm, respectively (Table 5). Hilum size can vary between 0.3 × 0.7 cm to 1.3 × 2.0 cm in central nuts and 0.3 × 0.9 cm to 3.0 × 4.1 cm in lateral ones. Five types of shapes are defined in chestnut, according to the relationship between the width and the length of the nuts (WL = Width/Length*100) in (1) triangular (WL < 100), (2) round (WL = 100), (3) elliptical-triangular (100 ≥ WL < 110), (4) elliptical short (110 ≥ WL < 120), and (5) elliptical broad (120 ≤ WL) (Casabianca and Vincensini, 1981) (Figure 5). These shapes have been used in classification of chesnut cultivars in France and Spain (Casabianca and Vicensini, 1981; Pereira-Lorenzo et al., 1996a). Penetrations of the inner coat in cotyledons can be upto the depth of 2.7 cm. Such penetrations make it difficult for the nut peeling. European nuts are said to be easiest
114 S. Pereira-Lorenzo and A. M. Ramos-Cabrer Table 5. Variability encountered in the different studied characters of chestnuts, male catkin, leaf and bur in cultivars of North-western Spain (Pereira-Lorenzo et al., 1996c). Character No. Minimum Maximum Average SD CV 1) LON 5429 04.5 042.0 18.06 04.8 026.39 2) LOL 5534 06.2 026.8 014.5 03.0 020.80 3) ANL 5534 02.0 011.3 004.5 01.0 023.00 4) LPE 5533 00.5 003.8 001.7 00.5 029.85 5) DIS 5533 01.8 015.8 007.6 01.8 024.10 6) NDN 5532 08.0 029.0 017.3 02.9 017.04 7) NIN 5533 08.0 032.0 017.3 03.0 017.21 8) DDL 5533 01.0 026.0 014.6 03.5 023.90 9) DIL 5533 01.0 028.0 014.6 03.5 024.04 10) ADL 5533 19.0 071.0 046.9 07.8 016.67 11) AIL 5533 20.0 077.0 046.9 07.6 016.25 12) ESP 1629 00.2 002.4 001.2 00.3 026.21 13) ERR 0458 01.0 008.0 002.3 01.2 052.22 14) NOR 2848 00.0 006.0 002.0 00.9 042.82 15) SEC 2848 00.0 006.0 001.1 00.9 085.58 16) TOT 2848 02.0 008.0 003.1 00.7 021.29 17) CAL 0852 51.2 342.6 105.7 37.8 035.73 18) P24 0852 00.0 100.0 017.4 25.5 146.80 19) P28 0852 00.0 100.0 056.0 27.0 048.17 20) P32 0852 00.0 100.0 022.2 23.3 105.29 21) P36 0852 00.0 054.8 002.6 06.3 243.14 22) P40 0852 00.0 070.4 001.6 06.3 391.30 23) LCC 6390 01.2 004.3 002.8 00.3 012.17 24) LCL 6420 01.6 004.3 002.9 00.3 011.37 25) ACC 6390 01.1 004.7 003.2 00.4 012.75 26) ACL 6420 01.0 004.6 003.3 00.4 012.18 27) GCL 6420 00.8 003.9 002.0 00.3 015.56 28) GCC 6390 00.7 003.5 001.8 00.4 019.95 29) CCC 4563 00.7 003.9 002.0 00.42 020.97 30) CCL 4614 00.9 004.1 002.5 00.45 018.15 31) PEC 2781 00.1 002.3 000.5 00.22 044.00 32) PTL 4562 01.2 026.2 011.1 03.59 032.40 33) PTC 4517 01.3 026.1 010.1 03.49 034.50 34) PPC 1177 27.5 087.5 075.8 06.58 008.68 35) PPL 1177 23.1 090.4 077.1 06.44 008.35 36) PIC 1188 00.4 003.4 001.3 00.43 032.03 37) PIL 1177 00.2 004.9 001.3 00.49 035.83 38) PFC 1192 08.0 053.0 023.9 07.14 030.02 39) PFL 1182 09.0 056.0 025.0 07.75 031.04 40) PLC 1192 13.0 151.0 066.4 23.26 035.02 41) PLL 1182 14.0 163.0 066.5 25.01 037.59 42) POC 1192 32.0 195.0 090.2 25.67 028.46 43) POL 1182 27.0 197.0 091.5 27.37 029.91 44) APC 1043 00.04 002.0 000.9 00.30 034.99 45) APL 1066 00.05 002.0 000.8 00.29 035.07 46) DEN 3323 00.6 001.7 001.0 05.87 005.64 47) PTB 0798 00.0 047.5 002.1 05.56 259.89 48) PHE 0798 00.0 100.0 022.1 23.22 105.08 49) PPN 0798 00.0 100.0 033.5 32.49 097.04
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Production Practices and Quality As
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Production Practices and Quality As
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CONTENTS Preface List of Authors Ef
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PREFACE Today, in a world with abun
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LIST OF AUTHORS Rufaro M. Madakadze
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EFFECT OF PREHARVEST FACTORS ON THE
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2.1. Temperature Effect of Preharve
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e beneficial to the water economy a
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Other responses that can also be ca
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06. Failure of fruits to ripen in t
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of more than 13 hours of night temp
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temperatures. Some show serious int
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Effect of Preharvest Factors 15 bet
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1) High rainfall conditions where B
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increase in the release of P i from
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however, more severe when foliage i
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temperatures and luxuriant growth a
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development of chilling injury symp
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conditions followed by sudden high
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season. The main environmental fact
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4.4.5.2. Water blisters Storage roo
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Effect of Preharvest Factors 33 REF
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Effect of Preharvest Factors 35 men
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EFFECTS OF AGRONOMIC PRACTICES AND
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Effects of Agronomic Practices 39 F
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Effects of Agronomic Practices 41 6
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Effects of Agronomic Practices 43 F
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Effects of Agronomic Practices 45 R
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MODELLING FRUIT QUALITY: ECOPHYSIOL
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Modelling Fruit Quality 49 the dens
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Is it the only level to be consider
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To calculate the hydrostatic pressu
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on an analysis of the biophysical p
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Modelling Fruit Quality 57 fructose
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Modelling Fruit Quality 59 Figure 4
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f(dd) = dd max - dd dd max - dd min
Page 74 and 75: Modelling Fruit Quality 63 Figure 6
Page 76 and 77: which depends on climate and irriga
Page 80 and 81: distributed over the period during
Page 84 and 85: Modelling Fruit Quality 73 Pruning
Page 86 and 87: with Fo, Pe and Pr being local ‘d
Page 88 and 89: Modelling Fruit Quality 77 than in
Page 90 and 91: Modelling Fruit Quality 79 Dann, I.
Page 92 and 93: Modelling Fruit Quality 81 Huguet,
Page 94 and 95: SPRAY TECHNOLOGY IN PERENNIAL TREE
Page 96 and 97: Spray Technology in Perennial Tree
Page 98 and 99: With centrifugal energy systems dro
Page 100 and 101: fruit orchards is described as 1000
Page 102 and 103: According to Furness (2000), the nu
Page 104 and 105: sprayers which were developed prima
Page 106 and 107: air-blast sprayers in an attempt to
Page 108 and 109: Most agricultural chemicals have be
Page 110 and 111: educing dosage rates to one quarter
Page 116 and 117: CHESTNUT, AN ANCIENT CROP WITH FUTU
Page 118 and 119: 2. WORLD AREA OF CHESTNUT AND PRODU
Page 120 and 121: Table 2. Chestnut production in the
Page 122 and 123: vineyards and north facing to chest
Page 126 and 127: Table 5. Continued. Chestnut, an An
Page 128 and 129: Chestnut, an Ancient Crop with Futu
Page 134 and 135: Table 6. Continued. Chestnut, an An
Page 146 and 147: size. When the trees develop too mu
Page 152 and 153: 6.5. Management of old orchards Che
Page 156 and 157: the disease is already established
Page 158 and 159: where ink disease is rampant, disea
Page 160 and 161: 8.4. Micropropagation Several in vi
Page 162 and 163: 9.3. Hybrids Chestnut breeding in E
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IMPROVEMENT OF GRAIN LEGUME PRODUCT
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Improvement of Grain Legume Product
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2.8. Field experiments The greenhou
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IMPACT OF OZONE ON CROPS S. DEL VAL
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Impact of Ozone on Crops 191 observ
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Impact of Ozone on Crops 193 1996).
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Impact of Ozone on Crops 195 Figure
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Impact of Ozone on Crops 197 al., 1
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Impact of Ozone on Crops 199 techni
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species show a progressive decline
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Impact of Ozone on Crops 203 Chaime
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Impact of Ozone on Crops 205 Junge,
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Impact of Ozone on Crops 207 Polle,
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SAFFRON QUALITY: EFFECT OF AGRICULT
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1.2. Commercial interest Saffron Qu
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1.3. Uses Saffron Quality 213 There
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oriental-type perfumes (Sampathu et
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Saffron Quality 217 Figure 5. Chemi
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Straubinger et al., 1997; Straubing
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and Micheli, 1979; Curro et al., 19
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Saffron Quality 223 Figure 9. Chemi
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(1984) gives the following data: δ
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Saffron Quality 227 Table 3. HPLC a
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Saffron Quality 229 464/2001, OJ L6
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Saffron Quality 231 Saffron in fila
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Saffron Quality 233 sium were the q
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Saffron Quality 235 Figure 11. The
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Saffron Quality 237 Figure 12. Harv
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Morocco. Ait-Oubahou and El-Otmani
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and Micheli, 1979a; Sampathu et al.
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Saffron Quality 243 Table 8. Drying
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Saffron Quality 245 space for sorti
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unpleasant sensory characteristics
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Saffron Quality 249 The effect of
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Saffron Quality 251 Table 10. Effec
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Saffron Quality 253 Alonso, G. L.,
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Saffron Quality 255 Escribano, J.,
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Saffron Quality 257 tion combined w
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Saffron Quality 259 Selim, K., M. T
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FRUIT AND VEGETABLES HARVESTING SYS
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3. PRINCIPLES AND DEVICES FOR THE D
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exert a vertical pulling force to t
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Fruit and Vegetables Harvesting Sys
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- fingers or spikes; - oscillatory
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- frequency and - amplitude of vibr
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To calculate the number of directio
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For the cleaning and separation of
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