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
- Case Study No. 14: Climate change series; Focus on vegetables
- A study of variation in the tendency for postharvest discoloration in a lettuce (Lactuca sativa) diversity set.
- An intra-specific linkage map of lettuce (Lactuca sativa) and genetic analysis of postharvest discolouration traits.
- Banded-winged whitefly (Trialeurodes abutiloneus)
- 1562: Better business for horticulture and potatoes
- High- but not low-intensity light leads to oxidative stress and quality loss of cold-stored baby leaf spinach
- Crop production guide - Rhubarb
- 2323: Case Study – Barfoots of Botley
- Dwarf French Beans
- 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.