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Freezing Injury of Root Crops: Beets, Carrots, Parsnips, Radishes, and Turnips

Author

Listed:
  • Parsons, C. S.
  • Day, R. H.

Abstract

Excerpts from the report: Fresh vegetables that have been injured by freezing are usually more susceptible to decay, inferior in quality, and poorer in appearance than vegetables that have not been frozen. When the frozen produce is handled properly, however, the damage or loss caused by the freezing can often be reduced or eliminated. An understanding of the nature of freezing and the prompt and accurate identification of the injury are essential before the proper handling practices can be employed. The purpose of the studies reported here was to determine the effects of rapid and slow freezing and thawing on the overall quality of various root crops, and to identify, describe and illustrate the symptoms of freezing injury.

Suggested Citation

  • Parsons, C. S. & Day, R. H., 1970. "Freezing Injury of Root Crops: Beets, Carrots, Parsnips, Radishes, and Turnips," Marketing Research Reports 313618, United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program.
    • Handle: RePEc:ags:uamsmr:313618
    DOI: 10.22004/ag.econ.313618
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