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	Provedor de dados Ciencia e Investigación Agraria (1) AgEcon (1) Bragantia (1) Autor Acuña,Carlos (1) COINTRY,ENRIQUE LUIS (1) CRAVERO,VANINA PAMELA (1) Duarte,Oscar (1) FIRPO,INÉS TERESA (1) Ferrier, Peyton Michael (1) GARCÍA,STELLA MARIS (1) GATTI,ILEANA (1) Loyola,Nelson (1) LÓPEZ ANIDO,FERNANDO SEBASTIÁN (1) Zhen, Chen (1) Mais... Palavra-chave Asparagus (3) Consumer/Household Economics (1) Demand and Price Analysis (1) Elite plants (1) Fresh (1) Frozen (1) Habits (1) International Relations/Trade (1) Pickles (1) Plant breeding (1) Preservation and sensory evaluation (1) Selection (1) Translog (1) Variability (1) Vegetable (1) Virtual price (1) Welfare (1) Mais... Tipo do documento Conference Paper or Presentation (1) Info:eu-repo/semantics/article (1) Journal article (1) Ano 2012 (1) 2010 (1) 2000 (1) País Brazil (1) Chile (1) United States (1) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última De Gustibus Asparagus: Habits, Trade, and Welfare from Out of Season Imports of Fresh Vegetables AgEcon Ferrier, Peyton Michael; Zhen, Chen. Fresh vegetables, including asparagus, are now available in months outside of the domestic growing season for most U.S. consumers. We use the virtual price method to calculate the equivalent variation for increased availability in a demand system for fresh and frozen vegetables and find that virtual price of out-of-season asparagus is roughly 3 times higher than its in-season price in years prior to year round availability. We find the equivalent variation between 1986-1991 (when asparagus was available approximately half the year) and 1993-1999 (when it was available year round) to be 0.91 of consumer vegetable budgets, implying a welfare benefit of approximately $86 million annually. We also find evidence of habit formation for fresh but not frozen... Tipo: Conference Paper or Presentation Palavras-chave: Vegetable; Translog; Asparagus; Habits; Virtual price; Welfare; Fresh; Frozen; Consumer/Household Economics; Demand and Price Analysis; International Relations/Trade. Ano: 2010 URL: http://purl.umn.edu/61160 Early selection of elite plants in Asparagus Bragantia COINTRY,ENRIQUE LUIS; LÓPEZ ANIDO,FERNANDO SEBASTIÁN; GATTI,ILEANA; CRAVERO,VANINA PAMELA; FIRPO,INÉS TERESA; GARCÍA,STELLA MARIS. In order to establish an efficient selection criterion the variability in three asparagus populations was evaluated defining the most important yield components and analysing its evolution along three growing seasons. The yield components, coefficient of variation (CV) and the proportion of plants contributing to 80% of the total yield were estimated. The elite plants were selected by mean of total yield and clusters techniques. Multiple regression showed that spear number (SN) and spear weight (SW) were the most important yield components. In every population, total yield (TY) and SN showed the highest values of CV, independently of sex. 69% of the plants contributed to the 80% of the total yield in the first year while in the second and third year the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Asparagus; Variability; Elite plants; Selection; Plant breeding. Ano: 2000 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052000000100005 Preparation and evaluation of pickles made from asparagus waste stems Ciencia e Investigación Agraria Loyola,Nelson; Duarte,Oscar; Acuña,Carlos. The general objective of this research was to evaluate the color stability of pickled asparagus with time. The salt addition time, with respect to the color maintenance of the asparagus sprouts, and the sensory acceptability of the final products were determined in this study. Discarded asparagus stems from Longaví (Linares province), located in the central-south area of Chile, were used. The pickle preparation and sensory evaluation analysis were carried out at the Universidad Católica del Maule in Curicó, Chile. Microbiological analysis was carried out separately at a private laboratory. The pickles were prepared with three different salt concentration treatments: 2.5, 7 and 9%. The sensory and microbiological attributes were evaluated after three... Tipo: Journal article Palavras-chave: Asparagus; Pickles; Preservation and sensory evaluation. Ano: 2012 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202012000200012 Registros recuperados: 3 Primeira ... 1 ... Última

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