Improved Curing for Improved Shelf-life
In-ground curing for 3-5 days prior to harvest has been shown to extend shelf-life of harvested sweetpotato roots in good condition for about 40 days after harvesting.
| Autor principal: | |
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| Formato: | Brief |
| Lenguaje: | Inglés |
| Publicado: |
2014
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/148846 |
| _version_ | 1855524173942620160 |
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| author | International Potato Center |
| author_browse | International Potato Center |
| author_facet | International Potato Center |
| author_sort | International Potato Center |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | In-ground curing for 3-5 days prior to harvest has been shown to extend shelf-life of harvested sweetpotato roots in good condition for about 40 days after harvesting. |
| format | Brief |
| id | CGSpace148846 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2014 |
| publishDateRange | 2014 |
| publishDateSort | 2014 |
| record_format | dspace |
| spelling | CGSpace1488462025-11-06T13:44:43Z Improved Curing for Improved Shelf-life International Potato Center sweet potatoes In-ground curing for 3-5 days prior to harvest has been shown to extend shelf-life of harvested sweetpotato roots in good condition for about 40 days after harvesting. 2014-08 2024-07-02T16:01:06Z 2024-07-02T16:01:06Z Brief https://hdl.handle.net/10568/148846 en Open Access application/pdf International Potato Center. 2014. Improved Curing for Improved Shelf-life. CIP. 2 p |
| spellingShingle | sweet potatoes International Potato Center Improved Curing for Improved Shelf-life |
| title | Improved Curing for Improved Shelf-life |
| title_full | Improved Curing for Improved Shelf-life |
| title_fullStr | Improved Curing for Improved Shelf-life |
| title_full_unstemmed | Improved Curing for Improved Shelf-life |
| title_short | Improved Curing for Improved Shelf-life |
| title_sort | improved curing for improved shelf life |
| topic | sweet potatoes |
| url | https://hdl.handle.net/10568/148846 |
| work_keys_str_mv | AT internationalpotatocenter improvedcuringforimprovedshelflife |