CIGR Handbook of Agricultural Engineering, Volume IV Agro Processing Engineering, Chapter 2 Root Crops, Part 2.1 Root Crop Quality and Losses

J. DeBaerdemaeker; N. Scheerlinck; P. Jancsok; P. Verboven

doi:10.13031/2013.36390

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CIGR Handbook of Agricultural Engineering, Volume IV Agro Processing Engineering, Chapter 2 Root Crops, Part 2.1 Root Crop Quality and Losses

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  CIGR Handbook of Agricultural Engineering, Volume IV Agro-Processing Engineering, Chapter 2 Root Crops, Part 2.1 Root Crop Quality and Losses, pp. 69-92 .(doi:10.13031/2013.36390)
Authors:   J. DeBaerdemaeker, N. Scheerlinck, P. Jancsok, P. Verboven
Keywords:   Section Headings: 2.1.1 Morphology of Roots, Tubers, and Bulbs, 2.1.2 Product Respiration, 2.1.3 Water Loss of Stored Products, 2.1.4 Heat Transfer of Root Products, 2.1.5 Modeling Heat and Moisture Transfer in Forced Convection Bulk-Product Storage, 2.1.6 Natural Convection inside Stores, 2.1.7 Quality Standards for Root Crops

First paragraph: Storage of root crops reduces the seasonal character of crop availability for the fresh market or for the food industry.Most products are harvested during a specific season that may last several months, but the consumption of these staple foods can occur all year round. For example, in the Northern Hemisphere, potatoes are harvested between May and October, but by using appropriate storage practices a quality product is available for the consumer throughout the year.

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