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
- Developing genetic resources for pre-breeding in Brassica oleracea L.: an overview of the UK perspective
- An intra-specific linkage map of lettuce (Lactuca sativa) and genetic analysis of postharvest discolouration traits.
- Case Study No. 14: Climate change series; Focus on vegetables
- Identification of Colorado beetle (Leptinotarsa decemlineata) and insects frequently mistaken for it
- Both leaf properties and microbe-microbe interactions influence within-species variation in bacterial population diversity and structure in the lettuce (Lactuca species) phyllosphere
- Salt application to increase herb shelf life?
- Crop production guide - Parsnips
- Identifying more robust lettuces: better yields?
- Hot water treatment after harvest preserves nutritional quality of spinach during storage.
- 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.