A FEASIBILITY STUDY ON THE PRODUCTION AND PROCESSING OF SMALL, WHOLE (PREPEELED) RUTABAGA

Abstract

The feasibility of controlling root size in rutabaga was investigated over two crop seasons. Small roots suitable for processing could be produced almost exclusively or in combination with market-sized roots by varying within-row spacing and harvest date. The peeling process was accomplished by lye peeling. Yield was affected both by cultural practices and by peeling. The smaller the root, the greater the loss to peeling. The study indicates that it is possible to tailor root size to the requirement of the process and to produce an attractive prepeeled rutabaga product suitable for convenience food markets.