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  2. Potassium deficiency (plants) - Wikipedia

    en.wikipedia.org/wiki/Potassium_deficiency_(plants)

    The deficiency is most common in several important fruit and vegetable crops; notably potatoes, brassicas, tomatoes, apples, currants, gooseberries, and raspberries. Sugar beets, cereals, and clover are also commonly affected. Specific symptoms for each of these plants are as follows: [4] In potatoes, tuber size is much reduced and crop yield ...

  3. Soil pH - Wikipedia

    en.wikipedia.org/wiki/Soil_pH

    Then, using the initial soil pH and the aluminium content, the amount of lime needed to raise the pH to a desired level can be calculated. [ 68 ] Amendments other than agricultural lime that can be used to increase the pH of soil include wood ash , industrial calcium oxide ( burnt lime ), magnesium oxide , basic slag ( calcium silicate ), and ...

  4. Food preservation - Wikipedia

    en.wikipedia.org/wiki/Food_preservation

    Fresh fruits and vegetables, especially salds crops, which contain living cells that respire even while refrigerated. Reducing oxygen ( O 2 ) concentration and increasing the carbon dioxide (CO 2 ) concentration slows down their respiration, conserves stored energy, and therefore increases shelf life. [ 30 ]

  5. Yes, Everyone Can Grow These Tasty Vegetables in a Home ... - AOL

    www.aol.com/grow-tasty-vegetables-garden...

    Juicy tomatoes, snappy green beans, and hardy potatoes are just a few of the best vegetables to grow in your home garden throughout the year. Even better, you don’t need a huge yard to learn how ...

  6. pH - Wikipedia

    en.wikipedia.org/wiki/PH

    pH can be measured using indicators, which change color depending on the pH of the solution they are in. By comparing the color of a test solution to a standard color chart, the pH can be estimated to the nearest whole number. For more precise measurements, the color can be measured using a colorimeter or spectrophotometer.

  7. Blanching (cooking) - Wikipedia

    en.wikipedia.org/wiki/Blanching_(cooking)

    The first step in blanching green beans Broccoli being shocked in cold water to complete the blanching. Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process.

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