Articles
QUALITY ASPECTS OF DWARF FRENCH BEAN PRODUCTION
Article number
163_17
Pages
163 – 170
Language
Abstract
Considerable research has been undertaken to improve vegetable yields but many important aspects of raw material quality, either for the fresh market or for processing, are often neglected.
Sensory quality (colour, flavour and texture) of the final product, the problem of defects and the requirements for different styles of presentation are discussed with reference to work on dwarf French beans (Phaseolus vulgaris L) carried out at CFPRA. Choice of appropriate variety, correct maturity for harvesting, correct machinery settings for harvest and transportation conditions all aid the production of high quality produce.
Sensory quality (colour, flavour and texture) of the final product, the problem of defects and the requirements for different styles of presentation are discussed with reference to work on dwarf French beans (Phaseolus vulgaris L) carried out at CFPRA. Choice of appropriate variety, correct maturity for harvesting, correct machinery settings for harvest and transportation conditions all aid the production of high quality produce.
Publication
Authors
L.V. Bedford
Keywords
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