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
- Genotype and Environment effects on nitrate accumulation in a diverse set of lettuce accessions at commercial maturity: the influence of nitrate uptake and assimilation, osmotic interactions, and shoot weight and development
- 23. Genetic marker-based selection for resistance to bTB has the potential to make a significant contribution to bTB control
- Genetics of resistance to downy mildew in Brassica oleracea and breeding towards durable disease control for UK vegetable production
- Diabrotica species
- 1562: Better business for horticulture and potatoes
- Artificial alkalizing drought signals as potential growth retardants.
- Crop production guide - Rhubarb
- A better understanding of lettuce leaf tip browning: improved lettuce varieties?
- Ascorbic Acid Content Varies among Baby Leaves and over the Season
- Sárpo Potatoes
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.