Maturity potatoes

Bystanders. The bystander had the lowest exposure to carbaryl of all the workers monitored. In keeping the bystander within 100 feet and downwind of the ground applicator, the bystander often had to walk into the field while it was being treated. This practice resulted in exposure when the hands of the bystander touched the crop foliage. Thus, with peas, there was no exposure because the plants were too small at the time of spraying for any inadvertent contact, but with relatively mature potatoes, measurable residues were deposited on the bystander. For example, when 80S was applied to this crop, the bystander had a total HDE of 0.5 mg/h... 

Two different systems for the detection of dopamine and uric acid, respectively, have recently been reported in the literature. Both are based on the same detection technique, that of chemiluminescence (CL). In the first one, a chemiluminescence biosensor has been assembled using whole vegetable tissue (fresh mature potato root) as molecular recognition element [155]. 

The potato is in the same family as nightshade, and though the mature potato is edible, the remainder of the plant is as dangerous as a true nightshade. 

Perennial vegetables such as globe artichokes and rhubarb crop much more quickly if grown from divisions or "offsets" taken from a mature plant (see also Herbaceous Plants, p.J93) rather than seed. Asparagus should not be harvested until plants are in their third year, so one-year-old plants, known as crowns, are usually planted (see above, far right). Jerusalem artichokes are grown from tubers, like potatoes, and seakale from sections of fleshy root known as "thongs."... 

It has been stated that the differences in optimum conditions for stepwise blanching proposed by various researchers are due to the levels of PME enzyme activity occurring in the different potato varieties used, and that this is affected by the maturity of the potato and the season. Canet et al. (2005c) kept potato tubers (cv. Kennebec) in refrigerated storage, and firmness and PME activity were periodically sampled over a period of 80 days. The PME activity of potato tissues blanched at 60, 70, and 80°C for varying periods of time was measured (Figure 7.4a). 

Potatoes are destined to either the fresh market (boiled, baked) or for further processing (chips, French fries). The potato crop can be separated into late- or early-crop based on their maturity at... 

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