Effects of Various Retail-Store Display and Handling Practices on the Quality and Condition of Green Peppers (Classic Reprint)

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Excerpt from Effects of Various Retail-Store Display and Handling Practices on the Quality and Condition of Green PeppersColor change from green to red occurred more rapidly in peppers at the higher temperatures.Decay developed most rapidly in peppers that had become wet from ice garnishing or from sprinkling with water several times daily.. On the other hand, peppers that were kept dry became flabby and lost more weight than those that were wet.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.