Legomo: Malsamoj inter versioj

23 bitokojn aldonis ,  antaŭ 4 jaroj
sen resumo de redaktoj
 
===Stokado===
Ĉiuj legomoj eltiras profiton el taŭga postrikolta zorgado. AGranda largeproporcio proportionde oflegomoj vegetableskaj andde perishableforpaŝantaj foodsmanĝaĵoj areperdiĝas lostpost afterrikoltado harvestdum duringla thestokoperiodo. storage period.Tiuj Theseperdoj lossespovas mayesti betiom asgrandaj highkiom asĝis thirty30 toal fifty50 percentprocento inen developingdisvolviĝantaj countrieslandoj wherekie adequatene colddisponeblas storagetaŭgaj facilitiesmalvarmaj areinstalaĵoj notpor availablestokado. TheLa mainĉefaj causeskaŭzoj ofde lossperdoj includeestas spoilageforĵetaĵoj causedokazigitaj byde moisturehumideco, mouldsfungoj, micromikro-organismsorganismoj andkaj verminplagoj.<ref name="PrakashGarg">{{cite book|author1=Garg & Prakash|author2=Garg, H.P. |title=Solar Energy: Fundamentals and Applications |url=https://books.google.com/books?id=-v_LfcIdĴIC&pg=PA191 |year=2000 |publisher=Tata McGraw-Hill Education |isbn=978-0-07-463631-2 |pages=191}}</ref>
{{redaktata}}
Ĉiuj legomoj eltiras profiton el taŭga postrikolta zorgado. A large proportion of vegetables and perishable foods are lost after harvest during the storage period. These losses may be as high as thirty to fifty percent in developing countries where adequate cold storage facilities are not available. The main causes of loss include spoilage caused by moisture, moulds, micro-organisms and vermin.<ref name="PrakashGarg">{{cite book|author1=Garg & Prakash|author2=Garg, H.P. |title=Solar Energy: Fundamentals and Applications |url=https://books.google.com/books?id=-v_LfcIdĴIC&pg=PA191 |year=2000 |publisher=Tata McGraw-Hill Education |isbn=978-0-07-463631-2 |pages=191}}</ref>
 
[[File:Gerooide aardappels.JPG|thumb|TemporaryProvizora storagestokado ofde potatoesterpomoj inen the NetherlandsNederlando.]]
{{redaktata}}
Storage can be short-term or long-term. Most vegetables are perishable and short-term storage for a few days provides flexibility in marketing. During storage, leafy vegetables lose [[moisture]], and the [[vitamin C]] in them degrades rapidly. A few products such as potatoes and onions have better keeping qualities and can be sold when higher prices may be available, and by extending the marketing season, a greater total volume of crop can be sold. If refrigerated storage is not available, the priority for most crops is to store high-quality produce, to maintain a high humidity level and to keep the produce in the shade.<ref name=Dixie/>
 
183 562

redaktoj