Field scale vegetables
Vegetables such as carrots, onions, peas, beans, swedes, leeks and brassicas are grown commercially on a field-scale, principally for human consumption, and with most being sold through the major multiple retailers.
Many vegetable crops are highly perishable, and if they are not quickly marketed when mature, then produce can go to waste.
Purchasers of organic vegetable produce are often keen also to support local growers, through box schemes and farmers' markets, and this consumer preference can make organic vegetable production viable on a smaller scale than is usual with conventional production.
A sample of Items held in the Field scale vegetables category
- Strawberry black spot
- A new broccoli × broccoli immortal mapping population and framework genetic map: tools for breeders and complex trait analysis
- Distribution and decline of human pathogenic bacteria in soil after application in irrigation water and the potential for soil-splash mediated dispersal on to fresh produce
- Colorado Beetle
- Both leaf properties and microbe-microbe interactions influence within-species variation in bacterial population diversity and structure in the lettuce (Lactuca species) phyllosphere
- Colorado Beetle
- Case Study No. 14: Climate change series; Focus on vegetables
- Crop production guide - Carrots
- Wild Lactuca species, their genetic diversity, resistance to diseases and pests, and exploitation in lettuce breeding.
- Ascorbic Acid Content Varies among Baby Leaves and over the Season
- Dwarf French Beans
There are currently no subcategories in the Field scale vegetables section.
Where Am I?
The OpenFields Library is a free online library contains items of interest to practitioners and researchers in the agricultural and landbased industries.