damaged leaves host:oregonstate.edu

Listing 1 - 4 from 4 for damaged leaves

Collards and Kale, Commercial Vegetable Production Guides, North Willamette Research and Extension Center
... leaves form in the crown of the plant. The plants may be harvested by machine or cut by hand. Grade the harvested plants by removing decayed or damaged leaves. Generally four wrapper leaves ... be harvested three ways: whole plant, bunched leaves, or "stripped" leaves. "Stripped" kale is pre-packaged for fresh market. In all methods, yellow or damaged leaves must be removed before packing. Whole plant ...
oregonstate.edu

Mustard, Commercial Vegetable Production Guides, North Willamette Research and Extension Center
... , tat-soi, chard, endive, escarole, mizuna, mustard tips, radicchio, sorrel, spinach, edible chrysanthemum, nasturtium leaves, orach, parsley, watercress, plantain, and purslane, along with herbs such as basils, borage, chervil ... are harvested for fresh market, it is necessary to remove any diseased or badly damaged leaves, and wash and cool the product as soon after harvest as possible. Specialty ...
oregonstate.edu

Turnip Greens, Commercial Vegetable Production Guides, North Willamette Research and Extension Center
... machine for processing. Those used for fresh market should be graded so no diseased or damaged leaves are left on the plants. STORAGE (Quoted or modified from USDA Ag. Handbook 66 and ...
oregonstate.edu

DIAGNOSING PLANT DAMAGE - Look for Patterns
... leaves of a certain age (for example on all the leaves forming the plant canopy at the time a toxic spray was applied) or exposure (i.e. all leaves not shaded by overlapping leaves on the southwest side of a plant may be damaged ...
oregonstate.edu