IV International Symposium on Quality of Vegetables

THE MARKETS FOR VEGETABLES IN THE 21ST CENTURY

VEGETABLES IN THE YEAR 2000 - WHAT WILL CONSUMERS WANT?

MEASUREMENT OF VEGETABLE QUALITY - RESEARCH AND ITS APPLICATION

SENSORY APPRAISAL OF BRUSSELS SPROUTS FOR THE FREEZING INDUSTRY

SEED DEVELOPMENT AS A PARAMETER FOR MATURITY, QUALITY, AND RELATIVE YIELD OF FRENCH BEANS (PHASEOLUS VULGARIS)

PREDICTION OF KEEPING QUALITY OF TOMATOES

QUALITY GRADING SYSTEMS FOR THE FOOD INDUSTRY

THE CONTRIBUTION OF PLANT BREEDING TO QUALITY IN VEGETABLES

NITRATE CONTENT AND OSMOTICALLY ACTIVE COMPONENTS IN LETTUCE (LACTUCA SATIVA L. VAR. CAPITATA L.) CULTIVARS

USE OF TISSUE CULTURE IN IMPROVEMENT OF WATERCRESS (RORIPPA NASTURTIUM AQUATICUM L. HAYEK)

GROWING AND HARVESTING = PRODUCING AND MAINTAINING QUALITY

EFFECTS OF HUMIDITY, TEMPERATURE AND CONCENTRATION OF THE NUTRIENT SOLUTION ON FIRMNESS, SHELF LIFE AND FLAVOUR OF SWEET PEPPER FRUITS (CAPSICUM ANNUUM L.)

CULTURAL TECHNIQUES FOR MAXIMISING THE PRODUCTION OF DUTCH WHITE CABBAGE HEADS IN THE 700–1000 G WEIGHT RANGE

TRANSPORT OF VEGETABLES; STATE OF THE ART AND DEVELOPMENTS

MODIFIED ATMOSPHERE PACKAGING OF VEGETABLES

USE OF INSULATED CONTAINERS FOR THE COOL DISTRIBUTION OF MUSHROOMS

THE INFLUENCE OF TEMPERATURE AND PACKAGING MATERIAL ON THE POST HARVEST QUALITY OF ICEBERG LETTUCE

DEVELOPMENTS IN PROCESSING TECHNOLOGY FOR VEGETABLES

LIGHTLY PROCESSED FOODS: RIPENING OF TOMATO FRUIT SLICES

THE NUTRITIONAL IMPORTANCE OF VEGETABLES

COMPARISON OF THE COMPOSITION OF PROCESSED AND FRESH VEGETABLES AS CONSUMED

FRUITS AND VEGETABLES : IMPLICATIONS FOR HEALTH

MILRAC, A NEW SHALLOT CULTIVAR

YIELD AND QUALITY OF LEEK /ALLIUM PORUM/ AS AFFECTED BY METHOD OF GROWING

POSTHARVEST QUALITY MAINTENANCE OF NEW VARIETIES OF TOMATO, PEPPER AND EGGPLANT WITH SMALL SIZE FRUITS: PRELIMINARY RESULSTS

DILL BREEDING FOR QUALITY PRODUCTION