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INSTITUTE OF FOOD AND
AGRICULTURAL SCIENCES
UNIVERSITY OF FLORIOA
FLORIDA
COOPERATIVE
EXTENSION SERVICE
VEGETARIAN
A Vegetable Crops Extension Publicatior
Vegetable Crops Department 1255 HISP Gainesville. FL 2611 Telephone 392-213,
Vegetarian 85-2
February 20, 1985
Contents
I. NOTES OF INTEREST
New Publications
Vegetable Crops Calendar
Personnel Changes
II. PESTICIDE UPDATE
A. Cold Weather and Pesticide Storage
III. COMMERCIAL VEGETABLES
A. Vegetable Consumer Profile
B. Application of Agricultural Chemicals with
Overhead Irrigation Systems, Part I.
IV. VEGETABLE GARDENING
A. Poisonous Vegetables of Florida
Note:
Anyone is free to use the information in this
newsletter. Whenever possible, please give credit to the
authors.
The use of trade names in this publication is solely for
the purpose of providing information and does not
necessarily constitute a recommendation of the product.
Whenever possible, please give credit to the authors.
The Institute ol Food and Agricultural Sciences is an Equal Employment Opportunity Affirmative Action Employer authorized to provide research.
educational information and other services only to individuals and institutions that function without regard to race, color, sex, or national origin.
COOPERATIVE EXTENSION WORK IN AGRICULTURE AND HOME ECONOMICS, STATE OF FLORIDA, IFAS. UNIVERSITY OF
FLORIDA, U. S DEPARTMENT OF AGRICULTURE. AND BOARDS OF COUNTY COMMISSIONERS COOPERATING
-2-
I. NOTES OF INTEREST
A. New Publications
1. Strawberry Field Day Report. DOV 85-1. E. E. Albregts, C. M.
Howard, and W. E. Waters.
2. Strawberry Transplant Quality for the Fruit Production Field.
DOV 85-2. E. E. Albregts and C. M. Howard.
The above publications are available from the Dover AREC, RT. 2,
Box 157, Dover, FL 33527.
3. Florida Strawberry Budget. BRA 85-1. J. W. Prevatt.
4. Nematode Management for Strawberry. BRA 85-3. A. J. Overman.
The above publications are available from the Gulf Coast REC,
5007 60th St. East, Bradenton, FL 34203.
5. Determination of Water Requirements for Florida Vegetable Crops
1984. Circular 607. S. P. Kovach.
6. Injection of Fertilizers Into Drip Irrigation Systems for
Vegetables 1984. Circular 606. S. P. Kovach.
The above publications are available from the Vegetable Crops
Department-IFAS 1255 Fifield Hall, Univ. Florida, Gainesville,
FL 32611.
7. Nematode Pests of Watermelon and Cantaloupe. Plant Protection
Pointer NPP24, Available from the Department of Entomology and
Nematology. Univ. Florida, Gainesville, FL, 32611.
B. Vegetable Crops Calendar
Mar. 9, 1985. State teachers of vocational agriculture training
session on FFA vegetable judging and identification contest,
Gainesville.
Mar. 12-13, 1985. Florida Weed Science Society, Quality Inn,
Cypress Gardens, Florida.
April 19, 1985. State FFA Vegetable judging and identification
contest. Gainesville.
May 16, 1985, 9:30 A.M. Vegetable Field Day. Gulf Coast REC,
Bradenton, Florida.
May 29-31, 1985. Home horticulture extension agents In-Service
Training. Camp Ocala.
-3-
C. Personnel Changes
1. Dr. Dan J. Cantliffe has been named Chairman of the Vegetable
Crops Department at the University of Florida replacing
Dr. Don N. Maynard who resigned in December, 1984. A native of
New York, Dr. Cantliffe holds a BS degree from Delaware Valley
College and Masters and Doctoral degrees from Perdue University.
He has been a member of the Vegetable Crops Department since
1974.
2. Dr. Don N. Maynard will assume the duties as Extension Vegetable
Specialist on the faculty at the Gulf Coast Research and
Education Center in Bradenton, Florida. Dr. Maynard replaces
Dr. George Marlowe who has joined the International Programs
of the Florida Institute of Food and Agricultural
Sciences and will be working in the Cameroons, Africa.
II. PESTICIDE UPDATE
A. Cold Weather and Pesticide Storage
Many agricultural chemicals have specific storage precautions
relating to temperature on their labels. Because of the prolonged
cold period this January many pesticides could have been frozen if
stored in a non protected manner. Label directions will indicate how
to handle the pesticide if frozen. This may be either by warming, or
warming and agitating or the pesticide may have to be disposed of.
The following table was supplied by F. A. Johnson, Extension
Entomologist, and lists information on cold storage limitations of
some common pesticides. Other important storage considerations are
also listed on the labels.
If someone has questions on the use of a specific
after checking the label, the company should be contacted.
pesticide,
Pesticides
Store above ('F) Pesticides
Store above (2F)
Ambush 2 E
Amiben 2 E
Aqua 8 Parathion
Azodrin 5 E
Bactur L
Balan
Basagran 4 E
Basalin 4 E
Bexton + Atrazine
Butoxone
Butyrac 200
Cygon 2 E
Cygon 400 E
Defend
32
32*
20
70
32
40
40
40
32*
32*
32*
20
40
32
Galecron
General Weed Killer 5 E
Guthion 2 S, 2 L
Lannate L
Lasso 4 E
Lorsban 4 E
Malathion
MCPP + 2, 4-0 Amine
Methyl Parathion
Paraquat 2 E
Penncap-M
Pounce 3.2 EC
Premerge 3 E
Prowl 4 E
32
20
25
32
32
0
0
32
65*
32
40*
10
20*
40*
-4-
Pesticide
Diazinon
Diazinon 8 E
Difolitan 4 F
Dipel 4 L
Disyston 8 E
DowfuMe W-90
Dowfume W-100
Dylox LS
Ectiban EC
Esteron 4 E
Fundal 4 EC
Furadan 4 F
(Continued)
Store above (OF) Pesticides
o32 Ramrod 4 E
0 Soilbrom 40
0 Soilbrom 85
0 Soilbrom 90
0 Soilbrom 100
40* Sok-Bt
50* Super Six 6 E
32 Supracide 2 E
32 Thiodan 3 E
32* Toxaphene 6 E
32 Treflan 4 EC
35 Trithion 8 E
Store above ('F)
20
32*
35*
40*
50*
32
32*
32
20
40*
40
0
*Note: May be stored below temperature indicated, but must be
reconstituted as directed on the label.
(Stall Veg. 2-85)
III. COMMERCIAL VEGETABLES
A. Vegetable Consumer Profile
Dietary preferences of Americans are changing constantly. The
current trend is towards increased consumption of vegetables. Reasons
given for this rush to the vegetable displays in supermarkets and
specialty food stores are numerous. Certainly, the high level of
consciousness about health, fitness, and diet are paramount in the
current spotlight on vegetables.
To learn more about consumers of fresh vegetables, THE PACKER
conducted a major comprehensive survey of 2000 individuals
representing a broad cross section of the American public. A summary
of their results representing 1400 respondents was recently published
in their publication, Focus.
Results of the survey identified characteristics of consumers
most likely to purchase and serve fresh vegetables (Table 1). These
characteristics may be useful in directing promotional funds for fresh
vegetables to media apt to be used by these individuals. For example,
magazines having major sections on food have long been used by the
produce industry to promote the merits of vegetables. On the other
hand, has the industry expoited fitness and health publications? Do
they offer possibilities of increasing this market? What about
sponsorships of TV's popular "20-minute Workout"?
Table 1. Characteristics of Consumers Most Likely to Purchase Fresh
Vegetables.
Are highly interested in cooking
Are regular exercisers
Own.modern cooking gadgets
Collect recipes
Try new recipes
Entertain guests frequently
(Table 1. Continued)
Read diet or health or fitness magazines
Are highly concerned with caloric content of foods
Are on a diet restricting cholesterol and/or salt consumption
The survey also identified the proportion of consumers purchasing
various vegetables in the last year, those who purchased that
vegetable for the first time, and the average number of purchases per
month (Table 2). Head lettuce, potato, carrot, tomato, and celery
were purchased by the highest proportion of consumers, whereas jicama,
Belgian endive, and artichoke were purchased by the fewest consumers.
For the most part, purchase of "standard" vegetables was a regular
practice. On the other hand, the highest proportion of first-time
purchases was for such vegetables as jicama, alfalfa sprouts and
Belgian endive.
Tomato led all fruits and vegetables with an average of 3.87
purchases per month. Other high frequency purchases were for head
lettuce, sweet corn, cucumber, cantaloupe and strawberry. The lowest
frequency of purchase was for sweet potato, spinach and squash.
The best combination of circumstances for "standard" vegetables,
of course, is purchased by a high proportion of consumers on a high
frequency. For less well-known vegetables, first-time purchases are
obviously important.
Table 2. Frequency Of Consumers Purchasing Vegetables, First-Time
Purchases And Monthly Purchases
Purchased For Average Number of 1
Vegetable Purchased (Z) The First Time (%) Purchases Per Month
Alfalfa Sprouts 21 19 'ND
Artichoke 15 11 ND
Asparagus 48 4 2.04
Belgian Endive 6 12 ND
Broccoli 72 3 2.22
Cabbage 75 1 ND
Cantaloupe 81 ND 2.98
Carrot 89 NO 2.49
Celery 87 NO 2.31
Corn 83 ND 3.16
Cucumber 81 NO 3.00
Eggplant 29 5 ND
Garlic 43 3 ND
Honeydew Melon 46 5 ND
Jicama 5 24 ND
Lettuce-head 90 0 3.51
Lettuce-leaf 38 2 ND
Mushroom 64 3 ND
Okra 20 4 ND
Onion 85 0 2.55
Pepper 76 0 ND
Potato 89 0 2.51
(Table 2 Continued)
Vegetable
Spinach
Squash
Strawberry
Sweet Potato
Toma to
Watermelon
Purchased
51-
57
81
59
88
74
Purchased For
(Z) The First Time (M)
Average Numoer
Purchases Per Month1
.-- 70
1.83
2.90
1.24
3.87
ND
1D = Data Not Available
When available in the market
The survey sought to establish the form in which vegetables are
consumed (Table 3). Broccoli, spinach, and mushroom were most often
served cooked, whereas tomato and celery were most often served raw.
Carrot,pepper and onion were served either cooked or raw in about
equal proportions.
Table 3. Frequency of Raw And Cooked Vegetable Consumption
Consumed
Vegetable Raw (Z) Cooked (M)
Broccoli 14 86
Carrot 52 48
Cauliflower 33 67
Celery 88 12
Mushroom 26 74
Onion 41 59
Pepper 56 44
Spinach 25 75
Tomato 91 9
One of the most interesting parts of The Packer's survey
determined consumer knowledge of some specialty vegetables (Table 4).
About half of the consumers surveyed have tried horseradish, parsnip,
leek and snow pea. On the other hand, more than half of those
surveyed had never even heard of chayote, fava bean, pachilla chile,
parsley root, rapini, tomatillo or cassava. Many of today's
consumers are culinary adventurers who are able to pay premium prices
for the unusual and exotic. Several Florida vegetable growers and
shippers are already in this market and there may be room for further
expansion for these and other specialty crops.
--"--- ---------
!
Table 4. Consumer Knowledge Of Specialty Vegetables
Have Not Tried. Have Not
Have Tried But Have Seen Seen Or
Vegetable This Vegetable Or Heard Of It Heard Of It
(______Z) M(Z) (%
Chayote 5 39 56
Dandelion 24 58 17
Fava Bean 9 24 67
Horseradish 52 47 5
Kohlrabi 35 31 33
Leek 42 46 13
Pachilla Chile 3 19 78
Parsley Root 8 42 50
Parsnip 54 40 6
Rapini 1 8 91
Shallot 32 42 26
Snow Pea 55 29 17
Tomatillos 6 19 75
Yuca Root 3 38 59
(Cassava)
The demand for specialty vegetables will not occur unaided. Tne"
kiwifruit, most often cited as a success story among exotics, did not
achieve its status without a mammoth advertising and promotional
campaign. A similar effort is underway to promote one of our Florida
exotic fruit the carambola.
The vegetable county and state extension faculty are available to
assist growers and grower groups interested in specialty vegetables.
(D. N, Maynard Veg 2-85)
B. Application of Agricultural Chemicals with Overhead Irrigation
Systems, Part I
Much interest has evolved recently over the concept of
chemigation, the application of agricultural chemicals to crops and
soils by injection into irrigation systems. The following 3-part
article hopefully will serve as an introduction to chemigation of
vegetable crops with overhead irrigation systems.
Many agricultural chemicals have the capability of being applied
with the irrigation system and many new terms such as "fungigation"
(fungicides), "insectigation" (insecticides), "herbigation"
(herbicides), and "fertigation" (fertilizers) have been coined. Most
of these have only evolved within the last 10 years, however,
application of fertilizer nitrogen with the irrigation water may be
fifty years old. When properly equipped and calibrated, automated
irrigation systems are often very good tools for agricultural chemical
application. In general, continuously moving systems such as a center
pivot are preferred over solid set and portable pipe systems because
of the higher degree of application uniformity with the former
systems. This benefit is most pronounced when irrigating under windy
conditions (chemigation is not advised with any system in winds of
greater than 15 mph).
Page 8 is
missing
from the
original
document
6. Cost. The start-up costs of irrigation systems such as the center
pivot may be prohibitive for some growers.
From the above, it is evident that many considerations go into
the decision to chemigate. Many points need to be described more
precisely by research. Although substantial research has been done on
chemigation of agronomic crops, very little has been conducted for
vegetable crops. Consultation with vegetable extension staff and
agricultural engineers should be sought prior to initiating
chemigation. In Part II, we will look at some of the injection
systems and safety equipment required for overhead chemigation.
Literature Sources
1. Smittle D. A. Chemigation. Univ. Georgia Coastal Plain Experiment
Station Report.
2. Anonymous. 1982. Irrigation intelligence chemigation.
Valmont Industries, Inc.
3. Anonymous. 1982. Chemigation fascination. Am. Veg. Grower.
p 10. April issue.
4. Anonymous. 1982. Chemigation, the nuts and bolts. Am. Veg.
Grower. p 17. April issue.
(Hochmuth Veg. 2-85)
IV. VEGETABLE GARDENING
A. Poisonous Vegetables of Florida
Most vegetables are safe if eaten in the traditional manner and
in moderate amounts, else they would not be classified as vegetables.
However, there are several which, during at least one stage of their
growth, possess toxic principles capable of causing some degree of
poisoning or irritation. Often there is a fine line between the
"safe" stages and stages that may not be so safe for consumption.
I have examined an excellent Extension circular by K. D. Perkins
and W. W. Payne, "Guide to the Poisonous and Irritant Plants of
Florida", FCES Cir. 441, and have pulled out the vegetables for your
attention.
As the authors state in their introduction, the list is not all
inclusive, for all plants have not been sufficiently tested. They
advise that data have been compiled from many sources, and are only
as trustworthy as those sources after interpretation by the authors.
I am editing their text in an attempt to present an abbreviated
version. Hopefully, remarks made out of context will not be erroneous
or misleading. Furthermore, this is not intended to give
authoritative advice on treatment.
Codes (NCHLPSD*)
N=Native or naturalized in Florida.
C=Cultivated in Florida.
H=The plant or extract has caused a human death.
L=The plant has caused death of livestock or domestic animal.
P=Death of humans and/or above animals.
S=Suspected of being poisonous, but data uncertain.
D=Causes irritation in humans, (and possibly animals).
*=Asterisk after a letter indicates information is questionable.
-10-
benus species
Common Names
i.Allium spp.
chives, garlic, leek,
onion (wild or
cul tivated).
Toxic Parts and
Consti tuents
Al I parts w/many
consti tuents.
Effects and
Remarks
(NCLD) Odor and
taste may contaminate
milk when grazed.
Anemia (rarely death)
may result from
repeated grazing of
large amounts.
2.Amaranthus spp. All parts w/oxalates, (NCLP) Prolonged
Amaranth, pigweed. nitrates, & unknowns. grazing results in
gastro-irritation.
Some species safe as
potherbs.
3.Ap1um graveolens All parts w (LCD) Skin blistering
Celery furocoumarin. cases described for
some harvesters in
Fla.
4.Beta vulgaris Leaves w/soluble (CLP) Small amount
Beee, swiss chard oxylates & unknowns, leaves ok as potherbs.
Frequent or large
amts. by humans or
livestock have caused
problems in Europe.
5.Brassica spp. All parts, esp. seeds (NCL*PD) Usually safe,
Cabbage group w/glycosides, which but have caused some
form irritant mustard problems when used
oils and goitrogenic excessively.
compounds.
6.Canavalia ensiformis Mature seeds (CP) Young leaves and
Jack bean and w/cyanogenic forming tender pods used as
C. gladiata compounds. All parts food, after cooking
Sword bean w/growth regulating (detoxification).
proteins.
7.capsicum spp. Leaves w/solanine, (NC50) toxicity by
Peppers scopoletin & other. solanine unknown.
Fruit w/capsaicin & Fruit may cause skin
other, and eye irritation
(Pungent).
8.Chenopodium album All parts w/oxalates, (NS) As potherb,
Lambsquarters nitrates, and HCN. should be cooked.
Grazing. caution.
9.Colocasia esculentum All parts, esp. (CPD) Rhizomes are
Dasheen, taro rhizomes w/ca especially prepared
oxalate & unknowns. and eaten. Some skin,
mouth, and internal
irritation possible.
iiii iii l,,l . . .
10.Daucus carota
Carrot
Leaves w/turo-
coumarins or unknowns.
Cl W) slight
photodermatitis in
exDeriments.
-11-
6enus species
Common Names
11.Dloscorea bulbi fera
Air potato
12.Dolichos lablab
Hyacinth bean
13.Hibiscus esculentus
okra
14.pomoa batatas
Sweet potato
15.Lycopersicon esulentum
6oma to
16.Manihot esculenta
Ca ssa va .
loxic "arts and
Constituents
Ground and aerial
tubers w/glycosides.
Raw beans w/glycosides
which release HCN.
Hairs on stem/pods.
Leaves & stems w/HCN
Leaves (and other
parts?) w/solanine
alkaloids.
Root, stem, and fruit
(and mature leaf?)
w/phaseolunatin
(a cyanogenic
glycoside) & HCN.
1/.Momordica cnarantia KRpe fruit a seeds INCHLP) Has caused
Balsam pear w/unknowns. Juice of vomiting & diarrhea
the plant w/unknown. in small children and
death of small animals. Unripe fruits are cooked and eaten, but ripe
fruits are never eaten due to toxicity and bitterness. Cooked leaves
when drained of the bitter liquid, are said to be edible.
18.Pachyrrhizus erosus Leaves w/pachyrrhizid (NLPS) Seeds used as a
Yam bean Jicama (a glycaside). fish poison and
Seeds w/pachyrrhizid, insecticide. They
rotenone, saponins & have been fatal to
unknowns. dogs. Roots and
young leaves are cook-
ed and eaten as
vegetables. Roots are
eaten raw or cooked.
trrects and
Remarks
(NP) Caution.
Poisonous raw. May be
edible when cooked,
but has caused
internal problems.
(N*CS) Well cooked
beans eaten. When raw
causes vomiting,
convulsion, and un-
consciousness.
(CD) Dermatitis for
pickers.
(CLP) Large amounts
foliage suspect
in poisoning of
Livestock.
(NCLPD)
Has caused poisoning
and death of
livestock and poison-
ing of children.
Internal symptoms as
well as contact
dermatitis.
(NCHLP) Bitter
varieties are higher
in HCN than sweet
varieties. Root is
edible after special
preparation.
-12-
Genus Species loxic Parts ana iTrects and
Common Names Constituents Remarks
19.Phaseolus lunatus Leaves, stems & beans (CHLP) Cultivated
Lima bean w/phaseolunatin (a lima bean is safe, but
cyanogenic glycoside any with purple or
which forms HCN). brown markings contain
Root with unknowns, larger amounts of the
glycoside.
The foliage of other Phaseolus should be avoided. Root is said to be
poisonous, causing internal pain and vomiting.
20.Physalis spp. All parts (except ripe (NPS) Caution.
Husk tomato fruits?) w/unknowns, Although the ripe
possibly solanine-type fruit is edible, these
glyco-alkaloids. plants are suspected
21.Phytolacca Americana
Poke salad -
22.Portulaca oleracea
Purslane
23.Solanum intrusum
Garden huckleberry
24.solanum melongena
Eggplant
25.Solanum tuberosum
Potato-
26.5pinacia oleracea
Spinach
27. Tetragonia expansa
New Zealand spinach
All parts, esp. the
roots and purple stems
w/phytolaccotoxin,
phytolaccine (alkaloid)
and a saponin.
All parts w/soluble
oxalates.
All parts except ripe
berries w/solanine.
All parts (less in the
fruits) w/solanine &
related glycoalkaloids.
All parts, except
non-green tuber,
w/solanines and related
glycoalkaloids.
Leaves w/soluble
oxalates.
Leaves w/soluble
oxalates.
of causing solanine
type poisoning.
(NHLP) Young leaves &
shoots eaten as pot-
herb. Discard cooking
water. Ripe berries
have been eaten but
they have also been
fatal. Raw leaves,
roots, and green
berries may be toxic.
(NS) Sometimes used as
potherb. Caution. It
may accumulate
oxalates high enough
to be toxic to live-
stock.
(CH*L*P) Unripe
berries are toxic.
Ripe berries made into
jam.
(CS) Large amounts of
green material should
not be eaten.
(CHLP) Tuber should be
cooked before eating.
Green parts & spoiled
tubers may be toxic to
humans & livestock.
(CPS) Levels low, so
is safe as potherb in
moderate amounts when
cooked.
(C5) Do not eat raw,
except in small amts.
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