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  1. Phosphorus Nutrient Management for Yield and Reduced P Loss at Edge of Field

    https://ohioline.osu.edu/factsheet/agf-509

    site and rate criteria from Assessing Nutrient Loss Risk in Ohio (NRCS) between 50 to 200 PPM. Time ... step 7. STP value of 50 PPM Mehlich III or less: CROP YIELD —Reduce risk of crop yield losses with ... available. The maintenance STP range is "critical level" to 40 PPM in corn soybean rotation and 50 ...

  2. Selecting, Storing, and Serving Ohio Cherries

    https://ohioline.osu.edu/factsheet/HYG-5515

    Bring to a boil over medium-high heat. Reduce the heat and simmer, stirring frequently, for about ... it is impossible to know the exact relationship between quantities and the weight of cherries. The ... inflammation and reduced risk of cardiovascular disease. Cherries contain vitamin C, beta-carotene, ...

  3. Selecting, Storing, and Serving Ohio Grapes

    https://ohioline.osu.edu/factsheet/HYG-5518

    of grapes contains about 104 calories. Grape juice contains about 150 calories and 36 grams of sugar ... temperatures (down to 31 F) and high humidity. Grapes will keep well in storage for about two weeks but are ... mayonnaise, light or regular ¼ teaspoon salt ⅛ teaspoon black pepper Preparation Instructions In a medium ...

  4. Improving Biomass Properties via Densification and Upgrading

    https://ohioline.osu.edu/factsheet/fabe-6605

    3,300 (88.6) Briquettes [8, 20]* 350 (21.8) 6,400 (171.8) 6-30 (0.2-1.2) Dia.: 50-100 Length: 60-150 ... lower than coal or corn grain. They also have high moisture content which can accelerate degradation ... ft.) high, 0.45–1.2 m (1.5–4 ft.) wide and 0.9–2.4 m (3–8 ft.) long (Shah and Darr 2016; and ...

  5. Selecting, Storing, and Serving Ohio Eggplant

    https://ohioline.osu.edu/factsheet/hyg-5517

    medium size (3 to 4 inches in diameter). Other varieties of eggplant may range from egg-shaped to long ... approximations. 1 medium eggplant = about 1½ pounds 1 pound fresh = 1¾ cups, cooked and cubed 1 pound fresh ... calories. Storage Store eggplant as soon as possible in the vegetable crisper of your refrigerator at 45–50 ...

  6. Selecting, Storing, and Serving Ohio Potatoes

    https://ohioline.osu.edu/factsheet/hyg-5529

    ventilated. The ideal temperature is between 45–50 degrees Fahrenheit. When stored at 45–50 F, potatoes will ... a boil over medium high heat. While broth is heating, chop vegetables. Add chopped potatoes, celery, ... recommendations below are approximations. 1-pound fresh potatoes =  about 3 medium potatoes 3 cups peeled and ...

  7. Selecting, Storing, and Serving Ohio Apples

    https://ohioline.osu.edu/factsheet/HYG-5507

    United States. It produces around 50 different varieties, including Ohio originals. Each of the Ohio ... are approximations. 1 pound = about 3 medium apples 1 pound = approximately 1½ cups applesauce ... recommends two cups of fruits per day as part of a healthy diet. A medium, raw, 3-inch apple is low in ...

  8. Selecting, Storing, and Serving Ohio Cabbage

    https://ohioline.osu.edu/factsheet/hyg-5513

    pounds. 50 pounds = 16–20 quarts. 10 pounds shredded cabbage = 3–4 quarts sauerkraut. 1 medium head of ... amount of oil at medium-high heat (see recipe below). Sauté by heating 2 tablespoons of oil in a frying ... cabbage. The following recommendations are approximations. 1 bag or crate = 50 pounds. 1 bushel = about 32 ...

  9. Selecting, Storing, and Serving Ohio Greens

    https://ohioline.osu.edu/factsheet/hyg-5519

    beet, broccoli, dandelion, and collard plants. Greens are available in Ohio between April 15 and ... contain phytonutrients that may help prevent cancer and heart disease. Greens are high in folate, ... calories per cup. Kale, spinach, and turnip greens are high in lutein, a phytonutrient that may reduce the ...

  10. Selecting, Storing, and Serving Ohio Blueberries, Blackberries, and Raspberries

    https://ohioline.osu.edu/factsheet/HYG-5511

    important health benefits of berries stems from their high level of phytochemicals, which are non-nutrient ... and begin to soften and sweeten. Fruit is medium to large sized. Each drupelet should be well filled, ... components that scientists believe may help reduce the risk of chronic disease. Berries are rich in phenolic ...

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