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  1. Selecting, Storing, and Serving Ohio Onions

    https://ohioline.osu.edu/factsheet/hyg-5524

    sunburn spots and other blemishes. Yield Due to many variables such as moisture content, size, and ...

  2. Selecting, Storing, and Serving Ohio Peaches

    https://ohioline.osu.edu/factsheet/HYG-5525

    such as moisture content, size, and variety, it is difficult to give specific recommendations. The ...

  3. Preserving Food With Less Sugar

    https://ohioline.osu.edu/factsheet/hyg-5359

    HYG-5359 Family and Consumer Sciences 06/06/2016 Treva Williams, Extension Educator, Family and ... starches and natural sugars which contribute to the total carbohydrate content of the product. Individuals ... with diabetes must consider the total carbohydrate content per serving, especially if they are on ...

  4. Selecting, Storing, and Serving Ohio Grapes

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

    the stem attachment.  Yield Due to many variables such as moisture content, size, and variety, it is ...

  5. Using °Brix as an Indicator of Vegetable Quality: An Overview of the Practice

    https://ohioline.osu.edu/factsheet/HYG-1650

    appeal." Others, such as flavor, texture, aroma, and nutrient content, however, are more subjective. They ... describe sugar or soluble solids content. Quality-conscious buyers often pay specific attention to eating ... primarily represent estimates of sugar content in fruits and vegetables. Sugar content, of course, ...

  6. Grants and Low-Interest Loans for Ohio Small Farms

    https://ohioline.osu.edu/factsheet/anr-63

    ANR-63 Agriculture and Natural Resources 05/24/2018 Eric Barrett, Assistant Professor, Extension ... http://www.agmrc.org/business-development/starting-a-business/raising-money/ Cornell Small Farms Program. 2018. Funding. Available online at ... https://www.nal.usda.gov/ric/guide-to-funding-resources USDA. 2018. Grants and Loans for Farmers. Available online at ...

  7. Determining Grape Maturity and Fruit Sampling

    https://ohioline.osu.edu/factsheet/HYG-1436

    parameters are reached since, once picked, grapes do not improve in flavor, color or sugar content. On the ... "industry standards" are sugar and acid contents, and pH. Flavor and aroma compounds are laborious and ... Sugar Content: A large proportion of the soluble solids in grape juice are sugars. Glucose and fructose ...

  8. Disinfection in On-Farm Biosecurity Procedures

    https://ohioline.osu.edu/factsheet/vme-8

    VME-8 Veterinary Preventive Medicine 06/12/2017 Revised by Dr. Gustavo M. Schuenemann, D.V.M., ... https://www.aphis.usda.gov/animal_health/emergency_management/downloads/fad_epa_disinfectants.pdf, accessed on December 2016. This link is meant to assist persons in finding U.S. Environmental ...

  9. Making Fermented Dill Pickles

    https://ohioline.osu.edu/factsheet/HYG-5342

    HYG-5342 Family and Consumer Sciences 06/06/2016 Lisa Barlage, Extension Educator, Family and ...

  10. Weight Room/Game Room/ALL SAC Facilities CLOSED 10/3 7:30PM-10PM

    https://cfaes.osu.edu/news/events/weight-room-game-room-all-sac-facilities-closed-10-3-730pm-10pm

    October 3rd, 2018 from 7:30PM-10PM. ...

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