Handbook of vegetables and vegetable processing

P1: SFK/UKS fm P2: SFK/UKS BLBS063-Sinha QC: SFK/UKS September 11, 2010 T1: SFK 10:8 Trim: 246mm×189mm P1: SFK/UKS fm P2: SFK/UKS BLBS063-Sinha QC: SFK/UKS September 11, 2010 T1: SFK 10:8 Trim: 246mm×189mm Handbook of Vegetables and Vegetable Processing P1: SFK/UKS fm P2: SFK/UKS BLBS063-Sinha QC: SFK/UKS September 11, 2010 T1: SFK 10:8 Trim: 246mm×189mm P1: SFK/UKS fm P2: SFK/UKS BLBS063-Sinha QC: SFK/UKS September 11, 2010 T1: SFK 10:8 Trim: 246mm×189mm Handbook of Vegetables and Vegetable Processing Nirmal K Sinha, Ph.D EDITOR Y.H Hui, Ph.D ADMINISTRATIVE EDITOR ă ul ă Evranuz, Ph.D E Ozg Muhammad Siddiq, Ph.D Jasim Ahmed, Ph.D ASSOCIATE EDITORS A John Wiley & Sons, Ltd., Publication P1: SFK/UKS fm P2: SFK/UKS BLBS063-Sinha QC: SFK/UKS September 11, 2010 T1: SFK 10:8 Trim: 246mm×189mm Edition firs published 2011 C 2011 Blackwell Publishing Ltd Blackwell Publishing was acquired by John Wiley & Sons in February 2007 Blackwell’s publishing program has been merged with Wiley’s global Scientific Technical, and Medical business to form Wiley-Blackwell Editorial Off ce 2121 State Avenue, Ames, Iowa 50014-8300, USA For details of our global editorial offices for customer services, and for information about how to apply for permission to reuse the copyright material in this book, please see our Website at www.wiley.com/wiley-blackwell Authorization to photocopy items for internal or personal use, or the internal or personal use of specifi clients, is granted by Blackwell Publishing, provided that the base fee is paid directly to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923 For those organizations that have been granted a photocopy license by CCC, a separate system of payments has been arranged The fee code for users of the Transactional Reporting Service is ISBN-13: 978-0-8138-1541-1/2011 Designations used by companies to distinguish their products are often claimed as trademarks All brand names and product names used in this book are trade names, service marks, trademarks or registered trademarks of their respective owners The publisher is not associated with any product or vendor mentioned in this book This publication is designed to provide accurate and authoritative information in regard to the subject matter covered It is sold on the understanding that the publisher is not engaged in rendering professional services If professional advice or other expert assistance is required, the services of a competent professional should be sought Library of Congress Cataloging-in-Publication Data Handbook of vegetables and vegetable processing/editor, Nirmal K Sinha; administrative editor, Y.H Hui; associate editors, E ?zg?l Evranuz, Muhammad Siddiq, Jasim Ahmed p cm Includes bibliographical references and index ISBN 978-0-8138-1541-1 (hardback : alk paper) Vegetables–Processing–Handbooks, manuals, etc Vegetables–Composition–Handbooks, manuals, etc Botanical chemistry–Handbooks, manuals, etc I Sinha, Nirmal K II Hui, Y H (Yiu H.) TP443.H35 2011 664 8–dc22 2010020449 A catalog record for this book is available from the U.S Library of Congress Set in 10/12 pt Times by Aptara R Inc., New Delhi, India Printed in Singapore Disclaimer The publisher and the author make no representations or warranties with respect to the accuracy or completeness of the contents of this work and specificall disclaim all warranties, including without limitation warranties of fitnes for a particular purpose No warranty may be created or extended by sales or promotional materials The advice and strategies contained herein may not be suitable for every situation This work is sold with the understanding that the publisher is not engaged in rendering legal, accounting, or other professional services If professional assistance is required, the services of a competent professional person should be sought Neither the publisher nor the author shall be liable for damages arising herefrom The fact that an organization or Website is referred to in this work as a citation and/or a potential source of further information does not mean that the author or the publisher endorses the information the organization or Website may provide or recommendations it may make Further, readers should be aware that Internet Websites listed in this work may have changed or disappeared between when this work was written and when it is read 2011 P1: SFK/UKS fm P2: SFK/UKS BLBS063-Sinha QC: SFK/UKS September 11, 2010 T1: SFK 10:8 Trim: 246mm×189mm Contents Preface Contributors ix xi Part I Biology, Biochemistry, Nutrition, Microbiology, and Genetics Biology and Classificatio of Vegetables Theodore J K Radovich Biochemistry of Vegetables: Major Classes of Primary (Carbohydrates, Amino Acids, Fatty Acids, Vitamins, and Organic Acids) and Secondary Metabolites (Terpenoids, Phenolics, Alkaloids, and Sulfur-Containing Compounds) in Vegetables N Hounsome and B Hounsome 23 Flavor and Sensory Characteristics of Vegetables Peter K C Ong and Shao Quan Liu 59 Genetic Engineering of Vegetable Crops Jiwan S Sidhu and Sudarshan Chellan 83 Nutritional Profil of Vegetables and Its Significanc to Human Health Masood Sadiq Butt and Muhammad Tauseef Sultan 107 Bioactive Phytochemicals in Vegetables Fereidoon Shahidi, Anoma Chandrasekara, and Ying Zhong 125 Microbiology of Fresh and Processed Vegetables Annemarie L Buchholz, Gordon R Davidson, and Elliot T Ryser 159 Part II Postharvest Technology and Storage Systems Postharvest Handling Systems and Storage of Vegetables P S Raju, O P Chauhan, and A S Bawa 185 Postharvest Physiology of Vegetables Peter M A Toivonen 199 v P1: SFK/UKS fm P2: SFK/UKS BLBS063-Sinha QC: SFK/UKS September 11, 2010 vi T1: SFK 10:8 Trim: 246mm×189mm Contents Part III Processing and Packaging of Vegetables 10 Fresh-Cut Vegetables W Krasaekoopt and B Bhandari 221 11 Principles of Vegetable Canning Dharmendra K Mishra and Nirmal K Sinha 243 12 Refrigeration and Freezing Preservation of Vegetables Kasiviswanathan Muthukumarappan and Brijesh Tiwari 259 13 Drying of Vegetables: Principles and Dryer Design Jasim Ahmed 279 14 Drying Vegetables: New Technology, Equipment, and Examples ă ul Evranuz E Ozgă 299 15 Minimal Processing and Novel Technologies Applied to Vegetables Jasim Ahmed and Tanweer Alam 317 16 Processing of Vegetable Juice and Blends James S.B Wu and S-C Shen 335 17 Vegetable Fermentation and Pickling Nejib Guizani 351 18 Vegetable Parts, Herbs, and Essential Oils Sri Yuliani and Bhesh Bhandari 369 19 Processing and Computer Technology Gokhan Bingol and Y Onur Devres 387 20 Packaging for Fresh Vegetables and Vegetable Products Melvin A Pascall 405 21 Waste Management and Utilization in Vegetable Processing Dalbir S Sogi and Muhammad Siddiq 423 Part IV Product and Food Plant Safety and HACCP 22 Controlling Food Safety Hazards in the Vegetable Industry—The HACCP Approach Luke F LaBorde 443 23 Good Agricultural Practices and Good Manufacturing Practices for Vegetable Production Elizabeth A Bihn and Stephen Reiners 461 24 Microbial Safety of Fresh and Processed Vegetables Jaheon Koo 483 Part V Commodity Processing 25 Asparagus, Broccoli, and Caulifl wer: Production, Quality, and Processing Paramita Bhattacharjee and Rekha S Singhal 507 P1: SFK/UKS fm P2: SFK/UKS BLBS063-Sinha QC: SFK/UKS September 11, 2010 T1: SFK 10:8 Trim: 246mm×189mm Contents vii 26 Avocado: Production, Quality, and Major Processed Products Tasleem Zafar and Jiwan S Sidhu 525 27 Dry Beans: Production, Processing, and Nutrition Muhammad Siddiq, Masood S Butt, and M Tauseef Sultan 545 28 Carrots B C Sarkar and H K Sharma 565 29 Chili, Peppers, and Paprika Lillian G Po 581 30 Peas, Sweet Corn, and Green Beans Muhammad Siddiq and Melvin A Pascall 605 31 Garlic and Onion: Production, Biochemistry, and Processing Wieslaw Wiczkowski 625 32 Edible Mushrooms: Production, Processing, and Quality Ramasamy Ravi and Muhammad Siddiq 643 33 Table Olives and Olive Oil: Production, Processing, Composition, and Nutritional Qualities Kostas Kiritsakis, Apostolos Kiritsakis, Elena Manousaki-Karacosta, and Fivos Genigeorgis 34 Potatoes: Production, Quality, and Major Processed Products Edgar Po and Nirmal K Sinha 683 35 Green Leafy Vegetables: Spinach and Lettuce Gurbuz Gunes and Esra Dogu 705 36 Sweetpotatoes V D Truong, R Y Avula, K Pecota, and C G Yencho 717 37 Tomato Processing, Quality, and Nutrition Ali Motamedzadegan and Hoda Shahiri Tabarestani 739 Index 663 759 P1: SFK/UKS fm P2: SFK/UKS BLBS063-Sinha QC: SFK/UKS September 11, 2010 T1: SFK 10:8 Trim: 246mm×189mm P1: SFK/UKS P2: SFK c37 BLBS063-Sinha September 8, 2010 8:29 Trim: 246mm×189mm P1: SFK/UKS ind P2: SFK/UKS BLBS063-Sinha QC: SFK/UKS September 8, 2010 T1: SFK 14:15 Trim: 246mm×189mm Index ␣-aminobutyric acid, 33 ␣-carotene, 29, 36, 38, 48 ␣-chaconine, 31 ␣-linolenic acid, 34, 35 ␣-solanine, 31 ␣-tocopherol, 29, 38 ␣-tomatine, 31 L-lysine, 43 L-ornithine, 43 L-tyrosine, 43 p-hydrobenzoic acid, 39 p-coumaric acid, 31, 39, 41 p-coumaryl alcohol, 42 ␤-carotene, 29, 36, 38, 47, 48 ␤-cryptoxanthin, 29 ␤-cyanoalanine, 34 ␤-sitostanol, 30 ␤-sitosterol, 30, 38 ␤-tocopherol, 29, 37, 38 ␥ -aminobutyric acid, 33 Acetic acid, 35 Acetoacetic acid, 48 Adipic acid, 48 Alanine, 32, 34, 45 Alkaloids, 23, 24, 31, 43, 44, 47, 49, 147–150 Alkyl cysteine sulfoxides, 46 Alliin, 45, 46, 49 Allyl methyl disulfide 46 Allylisothiocyanate, 46 Amino acids 23–25, 32–34, 43, 45, 47, 48 Anthocyanidins, 40, 41 Antioxidants, 38, 43, 46, 47 Apigenin, 30, 40, 41 Arabinose, 24 Arachidonic acid, 34 Arginine, 25, 32, 33 Ascorbic acid (Vitamin C), 27, 35, 36, 47, 48, 110, 116, 120–121, 145, 259, 260 Asparagus (Asparagus officinali L.), 507–512 Consumption, 507, 508 Cultivars, 507 Nutritional composition, 509 Physicochemical quality, 508, 509 Phytochemical composition, 509, 510, 511 Antioxidant activity, 510, 511 Flavonoids, 509, 510 Hydrocinnamic acids, 509, 510 Postharvest handling and storage, 508 Processing, 511, 512 Canning, 511 Effects of processing, 511, 512 Freezing, 511 Minimal processing, 511 Asparagine, 32 Aspartic acid, 32, 34 Avocado (Persea americana), 525–543 Bioactive compounds, 532 Chilling injury, 529 Consumption and production, 525, 527, 528 Cultivation, 525, 526 Enzymes, 531, 532 759 P1: SFK/UKS ind P2: SFK/UKS BLBS063-Sinha QC: SFK/UKS September 8, 2010 760 T1: SFK 14:15 Trim: 246mm×189mm Index Avocado (Persea americana) (Cont.) High–pressure processing, 538 Major cultivars, 526 Maturity indices, 528 Packaging, 528 Physicochemical and nutritional qualities, 530–533 Physiological disorders, 529 Postharvest physiology, 525–530 Products, 533, 535, 536–538 By-products, 538 Fresh-cut avocado, 533 Frozen avocado, 533 Guacamole, 535 Oil, 537 Puree, 536 Shelf life, 528, 529 Benzoic acid, 39, 41, 48 Betanidin, 49 Bifl vonoids, 39, 41, Bioactive Phytochemicals, 125–158 Alkaloids, 147 Glycoalkaloids, 147,148,149,150 Solanaceae plants, 147 Carotenoids, 135 Bioactivities, 139, 140 Fruit vegetables, 137, 138 Leafy vegetables, 138 Pumpkin, 138 Organosulfur compounds, 140 Allicin, 144 Bioactivities, 143 Broccoli, 141 Brussels sprout, 141 Cabbage, 142 Caulifl wer, 142 Glucosinolates, 140 Phenolics, 126 Anthocyanins, 129,131, Coumarins, 126 Flavonoids, 126, 130,133,134 Lignans, 126 Lignins, 126 Phenolic acids, 126,127,129 Stilbenes, 126 Tannins, 126 Polyacetylenes, 145 Apiaceae vegetables, 145 Falcarindiol, 145,147 Falcarinol, 145,147 Vitamin C, 145, Biochemistry of Vegetables 23–58 Primary metabolites, 24, 25–28, 33 Secondary metabolites, 29–32, 36 Sulfur containing compounds, 44–45 Vitamin B complex, 25, 33, 35, 110, 260 Biology and Classificatio of Vegetables, 3–22 Light influences 19 Temperature requirements, 17–19 Vegetable classification 3–22 Definition Fruit vegetables, 4–10, 15–17 Leafy vegetables, 4–10, 12 Nomenclature, 21–22 Root vegetables, 4–10, 12–15 Taxonomy, 3–10, 19–21 Vegetable tissues and organs, 4–17 Bulbs, 4–10, 14–15 Conducting tissues, 11 Corms, 4–10, 14 Dermal tissues, 11 Ground tissues, 11 Hypocotyl, 4–10, 14 True roots, 4–10, 12 Tubers, 4–10, 14 Biotin (Vitamin B7 ), 28, 35 Broccoli (Brassica oleracea L var italica), 512–517 Consumption, 512, 513 Cultivars, 512 Nutritional composition, 513 Phytochemical composition, 513, 514, 515, 516 Epithiospecifie protein, 516 Glucosinolates, 513, 514, 515, 516 Sulforaphane, 514, 515, 516 Postharvest handling and storage, 513 Processing, 516, 517 Cooking, 516 Freezing, 516 Effects of processing, 516 P1: SFK/UKS ind P2: SFK/UKS BLBS063-Sinha QC: SFK/UKS September 8, 2010 T1: SFK 14:15 Trim: 246mm×189mm Index Caffeic acid, 31, 40, 41, 48 Caffeine, 43, 44, 49 Calciferol (vitamin D2 ), 38 Carbohydrates, 23–25, 33, 39, 47 Carnitine, 33, 34 Carotenoids, 29, 36–38, 47 Carrots (Daucus carota L var sativa), 565–580 Classification 566, 568 Cultivation, 565 Harvesting, 565–566 Post-harvesting handling and storage, 566–569 Processing, 569–578 Enzymes, 572–575 Juice extraction, 572–577 Non-thermal processing, 576–577 Pomace products, 577–578 Production, 565 Quality of carrot, 569 Nutrient composition, 569–570 Quality changes during storage, 569 Varieties, 566 Caulifl wer (B oleraceae L var botrytis), 517–520 Cultivars, 517 Nutritional and phytochemical composition, 518 Goitrogens, 518 Postharvest handling and storage, 517, 518 Processing, 519, 520 Hurdle technology, 519 Pickling, 519 Production, 517 Catechin, 40, 41, 49 Catechol, 48 Celerin, 42 Cellulose, 24 Chaconine, 43 Chalcones, 40, 41 Chili, Peppers, and Paprika (Capsicum), 581–603 Antioxidants, 588, 590–92 Capsicum, 581, 585, 588, 592–93 Carotenoid pigments, 589–90, 592, 596 Chili powder, 596 761 Chipotle, 581, 583 Diseases, 585–86 Flavonoids, 581,591 Food Safety, 599–600 Habanero, 583 Jalapenos, 581, 583, 589, 597–99 Nutritional qualities, 587–88 Paprika, 581, 595–96 Peppers, 581–89, 595 Bell, 581, 595, 598 Cayenne, 582, 595 Chili, 595–96, 598 Green, 589, 592 Red, 581, 595 Sweet, 581–82 Pimientos, 581–82, 595–97, 599 Poblano, 582–83 Processing, 593–95 Provitamins, 589–90 Pungency, 581, 592 Serrano, 583 Storage, 587 Solanaceae, 581 Chlorogenic acid, 31, 41, 683,693 Chlorophylls, 24, 36 Cholesterol, 35, 36, 38, 41, 42, 44 Cinnamaldehyde, 49 Cinnamic acid, 48 Citric acid, 33, 35, 48 Citrulline, 24, 33 Controlling Food Safety Hazards– The HACCP Approach, 443–459 Foodborne illness, 443 Good Agricultural Practices, 457, 483, 487, 491, 492 Hazard Analysis Critical Control Point (HACCP), 443 Critical control point, 443, 453 Definitions 444–445 History, 444 Potential hazard, 449 Preliminary steps, 450 Prerequisite programs, 452 Seven steps of HACCP, 456 Vegetable industry, 446 Coumarins 39, 40, 42, 48 Cyanidin, 30, 40, 41, 49 P1: SFK/UKS ind P2: SFK/UKS BLBS063-Sinha QC: SFK/UKS September 8, 2010 762 T1: SFK 14:15 Trim: 246mm×189mm Index Cysteine sulfoxide, 44, 45, 46 Cysteine, 32 Cystine, 32 Daidzein, 41 Dehydroascorbic acid (Vitamin C), 36, 48 Delphinidin, 41 Diallyl disulfide 45, 46, 49 Diallyl sulfide 44, 45, 46 Diallyl trisulfide 46 Dietary fibe , 25, 28, 42 Digestible starch, 28 Dry Beans (Phaseolus vulgaris L.), 545–564 Breeding, production, harvest, 545, 546, 558 Health benefits 550–553 Anti-nutrients, 553 Phytochemicals, 552 Hydrolyzed protein, 558, 559 Consumer panel sensory, 560 Soy protein, 559 TVP fla es, 558–560 Nutritional composition, 550 Processing, 554, 556–560 Canned beans, 555–558 Flowchart, 556 Production and consumption, 545–547, 553, 560 Drying of Vegetables, 279–298 Dryer design, 279, 292–296 Drying, 279,280 Curves, 285 GAB equation, 283 Heat and mass transfer, 283 Models, 287 Nusselt number, 284 Schmidt number, 284 Sherwood number, 284 Shrinkage, 284, 288, 289, 291–293, 296 Time, rate, 289 Equilibrium moisture content, 281, 281, 292 Glass transition temperature, 292, 293 Moisture content, 281 Dry basis, 281 Wet basis, 281 Moisture diffusivity, 287, 288,289 Moisture sorption isotherm, 281, 289–293, 296 State of water, 280 Drying Vegetables: New Technology, Equipment, and Examples, 299–315 Acoustic drying, 306 Adsorption drying, 300–301 Atmospheric freeze drying (AFD), 309–310 Controlled sudden decompression (DIC) to vacuum, 305 Desiccant drying, 300–301 Electric fiel applications, 303 Electrical resistance (ohmic) heating, 304 Electrohydrodynamic (EHD) drying, 304 High intensity pulsed electric fiel (PEF), 304 Electromagnetic radiation, 301 Infrared (IR) heating equipments, 301 Infrared (IR) radiation, 301 Microwave radiation heating, 302, 307–309 Radio frequency (RF) radiation, 302 Elements of drying, 306 Explosion puffing 305 Fluidized bed dryers, 307 Heat pump assisted, 300, 309 Innovative concepts, 300–309 Intermittent drying, 303 Low pressure superheated steam (LPSSD), 302, 303 Ohmic heating, 304 Osmotic drying, 304 Process modifications 306 Heat pump drying, 309 Microwave drying, 307–309 Refractance Window (RW), 310–311 Supercritical carbon dioxide (scCO2 ), 311 Superheated steam (SSD), 302 Volumetric heating, 302 Eicosapentaenoic acid, 34 Ellagic acid, 48 P1: SFK/UKS ind P2: SFK/UKS BLBS063-Sinha QC: SFK/UKS September 8, 2010 T1: SFK 14:15 Trim: 246mm×189mm Index Ellagitannins, 43 Enterolignans, 42 Epicatechin, 49 Eugenol, 48 Fats, 34 Fatty acids, 23, 28, 33, 34, 35, 38 Ferulic acid, 31, 41 Flavanones, 41 Flavones, 40 Flavonoids, 30, 39, 40, 41, 47, 49 Flavonols, 40, 41, 518, 581, 591, 629–683 Flavor and Sensory Characteristics, 59–82 Biogenesis, 59–61 Flavour and sensory characteristics, 61–77 Bulb vegetables, 70–72 Edible fungi, 73, 74 Fermented vegetables, 75–77 Flowers as vegetables, 63 Fresh-cut vegetables, 74, 75 Fruits as vegetables, 63–69 Herbs and spices, 72, 73 Leafy/leafstalk vegetables, 61, 62 Root vegetables, 70 Stem vegetables, 62, 63 Tuber vegetables, 69 Folic acid (Vitamin B9 ), 27, 33, 35 Fresh-Cut Vegetables, 221–242 Consumption, 221 Microbiology and safety, 226, 227, 238 Acidifie sodium chlorite, 229 Antimicrobial substances, 227 Bacteriocins, 233 Chlorine, 228 Chlorine dioxide, 228, 229, 234, 235 Disinfectants, 227 Electrolyzed water, 232 Natural plant extracts, 234 Ozone, 230 Peroxyacetic acid, 231, 232 Physical preservation, 233, 234 High pressure processing, 236 Irradiation, 236 763 Modifie atmosphere packaging, 234 Ultrasonic, 234, 237 UV light, 235 Physiological and biochemical changes, 222–224 Discoloration, 226 Ethylene production, 224 Respiration, 224 Water loss, 226 Processing, 221 Fructooligosaccharides, 24, 28 Fructose, 24, 25 Fumaric acid, 35 Galactose, 24 Gallic acid, 39, 41, 48 Garlic (Allium sativum) and Onion (Allium cepa), 625–642 Biosynthesis of organosulfur compounds, 633–635 Processed products, 636–639 Aged garlic extract, 639 Dried, 637–638 Essential oil extract, 635, 639 Frozen onions, 637 Processing and storage, 637–638 Nutritional and physicochemical quality, 628–639 Allicin, 629 Alliin, 628–629 Alliinase, 634 Antioxidant activity, 633 Color, 627, 629–632, 637–638 Flavor, 628–629, 633–635, 638 Odor, 628–629, 633–635, 638 Organosulfur compounds, 628–629, 630, 633–634 Phenolic components, 629 Quercetin, 629–632 Production and consumption, 625–628 Type of garlics, 626–627 Type of onions, 625, 629 Genetic Engineering of Vegetable Crops, 83–105 Abiotic stress, 83 Biofarming, 96–97 Cold resistance, 86 P1: SFK/UKS ind P2: SFK/UKS BLBS063-Sinha QC: SFK/UKS September 8, 2010 764 T1: SFK 14:15 Trim: 246mm×189mm Index Genetic Engineering of Vegetable (Cont.) Drought resistance, 84 Edible vaccines, 97–99 Enzyme production, 96 Food applications, 94, 95 Functional foods, 91 GMOs, 83 Nutritional quality, 89, 90 Plant-based antibodies, 96 Processing quality, 91 Recombinant technology, 83 Safety, 93 Salinity resistance, 85 Sensory quality, 91 Transgenic technologies, 88 Genistein, 40, 41 Gibberellic acid, 37 Gibberellins, 23, 36 Glucoraphenin, 45 Glucosamine, 48 Glucose, 24, 25, 33, 45, 689 Glucosinolates, 32, 32, 44, 45, 46, 513–516 Glutamic acid, 32 Glutamine, 32 Glutathione, 49 Glycine, 32, 34 Glycolipids, 28 Glycoproteins, 28 Good Agricultural Practices (GAPs), 461–481 Cleaning and sanitation, 462, 465, 474 Crisis management, 462, 477, 478 Third party audits, 478 Food safety, 478 Pest control, 462, 465, 475 Post-harvest water, 471 Infiltration 471 Water disinfection, 472, 473, 475 Produce safety, 462 Good agricultural practices, 457, 463 Good manufacturing practices 462, 463 HACCP, 443, 456, 463–465 Production water, 468 Record keeping, 462, 465 Soil, manure, 467 Traceability and recall, 462, 475–477 Wildlife, 470 Worker health, hygiene, 465 Hemicellulose, 24 Histamine, 26, 34 Histidine, 26, 32, 33 Hydroxyl radicals, 42 Isoalliin, 46 Isofl vones, 40, 41 Isoleucine, 26, 32, 45 Isothiocyanates, 44, 45, 46 Kaempferol, 41, 49 Lactic acid, 48 Lettuce (Lactuca sativa L.), 711–715 Composition, 712, 715 Fresh-cut, 713–715 Handling and processing, 714–715 Harvesting, 712 Irradiation, 715 Minimal processing, 713, 715 Mixed salads, 714–715 Moisture loss, 712, 715 Packaging, 713, 715 Pathogens, 714, 715 Storage, 712, 715 Enzymatic browning, 713–715 Exogenous ethylene, 712 Freeze damage, 712 Varieties, 711–712 Leucine, 26, 32, 34, 45 Lignans, 30, 39, 40, 42, 49 Lignins, 25, 28, 39, 40, 42 Limonene, 48 Limonoids, 36 Linalool, 38 Linoleic acid, 34 Lutein, 36 Luteolin, 30, 41, 49, 590 Lycopene, 29, 36, 337, 340–343, 347, 740–742, 754–755 Lysine, 26, 32 Malic acid, 35, 48 Maltose, 24 P1: SFK/UKS ind P2: SFK/UKS BLBS063-Sinha QC: SFK/UKS September 8, 2010 T1: SFK 14:15 Trim: 246mm×189mm Index Malvidin, 41 Mannitol, 24, 25 Melanins, 39 Menadione (Vitamin K3 ), 37, 38 Methionine, 26, 32, 33, 45, 48 Microbial Safety of Fresh and Processed Vegetables, 483–503 Microbiology of fresh vegetable, 484 Cyclospora cayetanensis, 484, 485, 489 Cyyptosporidium parvum, 490 Escherichia coli, 488 Human pathogens, 487 Listeria monocytogenes, 489 Microbial contamination, 484 Microbial spoilage, 486 Norovirus, 490 Salmonella, 489, 491, 494, 498 Preharvest intervention, 491 GAPs, 483, 487, 491, 492 Postharvest intervention, 492, 493 Decontamination, 492, 493 Edible film and coating, 495 Fresh-cut, 496 Hurdle technology, 496, 498 Irradiation, 495, 496 Modifie atmosphere packaging, 494 Thermal treatments, 494, 496 Produce safety, 490 Organic vs conventional produce, 490 Microbiology of Fresh and Processed Vegetables, 159–181 Contamination sources, 164,165,168,173 Food-borne pathogens, 161,164–171 Cantaloupes, 163 Leafy greens, 161 Produce-associated outbreak, 161 Sprouts, 162 Tomatoes, 163 Microflor of fresh produce, 159–161,164,167,176 Biofilms 160 Phyllosphere, 160 Rhizophere, 160 Preharvest and harvest, 161, 164, 173 Biological controls, 167 Harvesting methods, 167 Irrigation water, 166 765 Livestock, wild animals, 166 Manure, soil, 164, 165 Workers, 168 Processing and preservation, 168–175 Blanching, 173 Canning, 174 Cooling, 169 Dehydration, 174 Drying, 173 Flume washing, 171 Freezing, 175 High pressure, 175 Irradiation, 175 Nonthermal processing, 174 Packaging, 175 Pasteurization, 173–175 Preservation methods, 173 Minimal Processing and Novel Technologies, 317–333 Minimal processing, 317, 319–321, 326 Anti-browning treatment, 318 Physiological effect, 319 Quality, 319–321 Novel technologies, 321, 322, 330 Continuous fl w PEF, 323 High pressure processing, 236, 325,326, 328, 538 Ionizing radiation, 317, 322 Ohmic heating, 322, 324, 326 Pulse electric fiel (PEF), 322 Monosaccharides, 24, 28 Monoterpenes, 36, 38 Mustard oils, 46 Myristic acid, 34 Mushrooms, Edible, 643–661 Consumption, 643, 644 Cultivation, 643 Effect of processing, 644, 652, 657 Antioxidants, 657 Nutritional, 657 Sensory quality, 657 Functional properties, 650 GAPs, 646, 644 Nutritional compositions, 648 Poisonous mushrooms, 646 Postharvest physiology, 647 Postharvest storage, 443, 446, 647 P1: SFK/UKS ind P2: SFK/UKS BLBS063-Sinha QC: SFK/UKS September 8, 2010 766 T1: SFK 14:15 Trim: 246mm×189mm Index Mushrooms, Edible (Cont.) Processing, 651–657 Canned, 652 Dried, 443, 445–455, 653, 458, Fresh-cut, 651 Freezing, 655 Soup and sauce, 656 Proximate composition, 648–650, 658 Varieties, 645–646 Agaricus, 645 Crimini, 646 Enoki, 646 Morel, 645, 646 Oyster, 645, 649, 650, 653, 656, 657 Shiitake, 645 Naringenin, 41 Niacin, 27, 33 Nicotinamide (Vitamin B3 ), 35, 48 Nicotine, 43 Nicotinic acid (Vitamin B3 ), 35, 48 Nitrosamines, 34 Nonstarch polysaccharides, 25, 28 Nutritional Profil of Vegetables, 107–123 Composition, 107 Carbohydrates, 108, 109, 115 Dietary fibe , 108, 109 Fat, lipids, 108, 111, 115 Macronutrients, 108, 109 Minerals, 111, 115, 121 Phytochemicals, 112 Proteins, 107–109, 115, 120 Vitamin B complex, 110 Vitamin C, 110, 116, 120–121 Water-soluble vitamins, 110 Health benefits 113 Cancer, 113–115, 336, 341, 342 Cardiovascular diseases, 109, 112–113, 336, 341, 342 Diabetes mellitus, 114–115 Digestive health, 115 Nutrient losses, 115 Canning, 116 Drying/ dehydration, 119 Freezing, 119 Organic vs traditional, 120 Oils, 34 Oleic acid, 33, 34 Oligosaccharides, 24, 28 Olives: Table Olives and Olive oil, 663–682 Classification 679 Composition, 664, 673, 677 Anthocyanins, 654, 666 Polyphenols, 666, 669, 673, 677–680 Proteins, 665 Sugars, 665 Triacylglycerols, 673 Cultivars, 664, 668 Fermentation, 669–671, 678 Butyric fermentation, 671 Propionicc fermentation, 671 Gas spoilage, 670, 671 Glycerides, nonglycerides, 673, 674 Harvesting, 669, 678 Oleuropein, 666 Processing, 669, 671, 680 Centrifugation, 672 Production and consumption, 664, 667, 669 Quality, nutritional profile 663, 664, 677, 680 Sensory evaluation, 676–679 Shrinkage, 670 Texture softening, 669–671 Spoilage, 670, 671 Styles, 669–670 American style, 669 Greek style, 663, 664, 669, 670 Kalamon style, 669, 670 Spanish style, 669, 670 Packaging, 677, 681 Storage, 671, 674, 676–678 Organic acids, 23, 27, 35, 36, 47, 48 Oxalic acid, 27, 35 Oxidative damage, 34, 38, 46, 47 Packaging, Fresh and Processed Vegetables, 405–422 Bulk packaging, 405, 417 Cushioning, 405 Moisture loss, 405–407, 412, 415 Packaging of processed, 415 P1: SFK/UKS ind P2: SFK/UKS BLBS063-Sinha QC: SFK/UKS September 8, 2010 T1: SFK 14:15 Trim: 246mm×189mm Index Bio-based materials, 418 Biodegradable polymers, 416 Petroleum based polymers, 416 Polymers, plant fibers 419 Shelf life, 405, 415, 420 Storage/ packaging technologies, 408 Microperforation, 412, 413 Packaging, 410 Permeability, 410–415, 417 Respiration, 409 Temperature control, 408 Technologies, 408, 413–415, 420 Active packaging, 414 Controlled atmosphere, 414 Edible coating, 415 Modifie atmosphere, 413 Palmitic acid, 34 Palmitoleic acid, 34 Pantothenic acid (Vitamin B5 ), 27, 35 Peas (Pisum sativum), Green Beans (Phaseolus spp.), Sweet Corn (Zea mays), 605–623 Canning, 612–617, 619, 620 Green beans, 615 Peas, 612 Process temperature, 615 Process time, 615 Sweet Corn, 615 Consumption trends, 606–608 Effects of processing, 619–620 Freezing, 606, 617–619, Nutritional composition, 612 Other processed products, 618 Dehydrated, 618 Fresh-cut, 618 Puree, 618 Postharvest handling/storage, 609, 612, 615, 617 Production and harvest, 607–608 Quality grades, 607, 609–612, 614 Pectins, 24 Pelargonidin, 41, 49 Phenolic acids, 31, 39, 40, 41, 47, 48 Phenolics, 23, 39, 41, 47, 48, 581, 590–92 Phenols, 38, 48 Phenylacetic acid, 39, 40, 41, 49 Phenylalanine, 26, 32, 33, 39, 40, 45, 767 Photooxidative damage, 37 Phylloquinone (Vitamin K1 ), 23, 29, 36, 38, 40, 48 Phylloquinone, 23, 29, 36, 38, 48 Polysaccharides, 24 Postharvest Handling and Storage Systems, 185–198 Chilling injury, 190–191 Grading, 188 Harvesting, 187, 188 Postharvest handling system, 185, 192 Cold storage, 190 Contact icing, 190 Controlled atmosphere storage, 194 Forced air cooling, 190 Macro climatic modulatory storage, 193 Modifie atmosphere storage, 193 Packaging, 195 Precooling, 189 Refrigeration, 192 Vacuum cooling, 189 Zero-energy cooling, 192 Pre- and postharvest handling, 185–186 Sanitation and phytosanitation, 188 Standards and grades, 195 Postharvest Physiology of Vegetables, 199–217 Breeding and genetics, 211–212 Genetic transformation, 212 Physiological and genetic markers, 211–212 Nutritional value, 212 Chilling injury, 208–209 Classification 199–200 Controlled or modifie atmospheres, 206–207 Chilling sensitivity, 207–209 O2 and CO2 tolerance, 207 Nutrient retention, 206–207 Whole and fresh-cut vegetables, 207 Ethylene production, 203–205 Co-storage of vegetables, 204–205 Ethylene accumulation, 203–204 Other phytohormones, 205–206 Abscissic acid, 205 Cytokinins, 205 P1: SFK/UKS ind P2: SFK/UKS BLBS063-Sinha QC: SFK/UKS September 8, 2010 768 T1: SFK 14:15 Trim: 246mm×189mm Index Postharvest Physiology (Cont.) Exogenous phytohormones, 206 Gibberellic acid, 205 Respiration and storage, 200–202 Effect of cooling, 201 Effect of storage temperature, 201 Heat of respiration, 201–202 Package film 202 Postharvest handling, 212–214 Respiratory climacteric, 202–203 Tissue physiology and biochemistry, 209 Water loss, 209–211 Wounding responses, 211 Potatoes (Solanum tuberosum L.), 683–703 Acrylamide, 694 After cooking darkening (ACD), 692 Antioxidant capacity, 692 Chlorogenic acid, 692 Consumption and utilization, 688 Glycoalkaloids, 694 Grades, 687 Harvest and postharvest, 686 Nutritional values, 693 Physico-chemical qualities, 689–692 Composition, 690–691 Starch and Sugars, 689 Specifi gravity, 689 Texture, 690 Polyphenol oxidase, 693 Potato products, 695–700 Byproducts, 700 Canned, 699 Chips, 696, 698 Dehydrated, 697 Extruded, 699 French fries, 695 Production, 683–685 Sprout inhibitors, 687 CIPC, 687, 690 Maleic hydrazide, 690 Suberization and wound healing, 687 Varieties and classification 684 Principles of Vegetable Canning, 243–258 Canning process, 253, 255 Consumption, 243 Metal containers, 255 Retort process, 254 Retort/sterilizers, 254 Continuous retorts, 255 Hydrostatic pressure sterilizers, 255 Rotary cookers, 255 Static retorts, 255 Nutritional quality, 256 Quality of canned vegetables, 255, 257 Spoilage, 257 Thermal process considerations, 245, 253 Formula method, 251 Heat transfer, 247 Inoculated pack, 252 Kinetics, 252 Lethal rate, 249 Thermal death time, 245 Unit operations, 253 Blanching, 253 Exhausting and vacuum closing, 253 Filling/weighing, 253 Vegetable canning, 243, 245 Commercial sterility, 245 Microorganism of concern, 243 Primary metabolites, 23, 24, 25, 33 Proanthocyanidin, 31 Processing and Computer Technology, 387–403 Automatic control, 397–401 Analog, 387, 397, 398, 400 Closed loop, 397 Controller, 387, 397, 398 Disturbance, 397 Feedback, 397, 398 Sensor, 398, 400 Biosensor, 400, 401 Fieldbus, 398, 399 RFID, 400, 401 SCADA, 398 Computer vision, 394–396 Advantages, 395, 396 Camera, 394, 395 GIMP, 396 Hardware, 394,395 LenzEye, 394, 395 MATLAB, 396 Scanner, 396 Software, 394, 395, 396 Drying, 392–394 P1: SFK/UKS ind P2: SFK/UKS BLBS063-Sinha QC: SFK/UKS September 8, 2010 T1: SFK 14:15 Trim: 246mm×189mm Index Simulation models, 393 Software, 392,393,394 Modeling, 387–390 Crank-Nicholson, 388 Empirical, 388 Finite element, 388 Finite volume, 389 Semiempirical, 388 Solution methods, 388 Software, 389, 390 Theoretical, 388 Processing of Vegetable Juice and Blends, 335–350 Acidification 335, 336, 339, 344 Aseptic packaging, 336, 340 Asparagus juice, 336, 345, 346, 347 Beet juice, 340 Brix/acid ratio, 339 Broccoli juice, 346, 347 Cabbage, 344, 345, 347 Canning, 336, 339, 345 Carotenoid, 336, 337, 340, 341, 343, 344 Carrot (Daucus carota L.), 343, 344, 347 Carrot juice, 336, 340, 343–347 Celery, 340 Chlorophyll, 335, 336, 345 Clear juice, 335 Cloudy juice, 335 Cold-break, 338, 339, 347 Deaeration, 338, 339 Escherichia coli (E coli), 346, 347 Extraction, 338, 339, 343, 344 High-acid food, 335 High-methoxy pectin, 343 High hydrostatic pressure processing, 343, 346, 347 Hot-break, 338, 347 Howard mold count, 338 Hydraulic press, 345 Ionizing radiation, 346, 347 Kale juice, 347 Kimchi, 344 Lactic acid bacteria, 345 Lactobacillus brevis, 345 Lactobacillus plantarum (L plantarum), 345, 347 769 Leuconostoc mesenteroides, 345 Low-acid food, 335, 344 Lycopene, 337, 340–343, 347 Munsell color disc, 337 NFC (not-from-concentrate) juice, 337 Parsley, 340 Pasteurization, 339, 347 Pectic enzyme, 338, 343, 344 Pectin, 338, 343 Pickle, 344 Presterilization, 339, 340 Prostate cancer, 342 Pulper-finishe , 339,344 Pulsed electric field 346, 347 Reconstituted juice, 337 Rhubarb, 336 Sauerkraut, 336, 344, 345 Screw-type extractor, 339 Sterilization, 335–337, 339–341 Thermal processing, 335, 338–340, 344–346 Titratable acidity, 343, 345 Tomato juice, 336–341, 346, 347 Procyanidin A1 , 43 Procyanidin B2 , 43 Proline, 32 Prostaglandins, 34, 38 Proteins, 32 Pyridoxal (Vitamin B6 ), 35 Pyridoxamine (Vitamin B6 ), 35, 48 Pyridoxine (Vitamin B6 ), 27, 33, 35 Pyridoxine 5-phosphate (Vitamin B6 ), 48 Pyruvic acid, 48 Quercetin, 30, 40, 41, 49, 629–632 Quinic acid, 35, 39 Quinine, 43 Quinones, 24, 29, 36, 37, 38 Raffinose 24, 25, 33 Reactive nitrogen species, 46, 47 Reactive oxygen species, 41, 42, 46, 47 Refrigeration and Freezing Preservation of Vegetables, 259–277 Ascorbic acid, 259, 260 Blanching 260, 268 Crystallization, 269–270, 272 P1: SFK/UKS ind P2: SFK/UKS BLBS063-Sinha QC: SFK/UKS September 8, 2010 770 T1: SFK 14:15 Trim: 246mm×189mm Index Refrigeration and Freezing (Cont.) Convective heat transfer, 262–263, 266, 267, 272 Cryogens, 267–268 Dehydrofreezing, 273–274 Enzymes, Peroxidase, 269 Polyphenoloxidase, 269 Freezers, Air blast, 261, 263–264 Belt, 261, 265 Cryogenic, 262, 267–268 Fluidized bed, 262, 265–266 Immersion-type, 262, 266–267 Impingement, 262, 266 Plate, 262–263 Scraped surface, 263 Spray, 261 Tunnel, 261, 263 High pressure-shift, 268–270 Individual quick freezing (IQF), 260, 266 Nucleation, 269–271 Recrystallization, 261 Thawing, 260–261, 268, 273, 274 Resistant starch, 28 Rhamnose, 24 Ribofl vin (Vitamin B2 ), 35 Salycilic acid, 41 Saponins, 43, 44 Serine, 32 Shikimic acid, 35, 39, 48 Sinapic acid, 31, 41 Solanine, 43, 44 Sorbitol, 24, 25, 33 Stachyose, 24, 25 Starch, 24, 28 Stearic acid, 33, 34 Steroid hormones, 36, 37, 46 Steroids, 36 Sterols, 30, 36, 37, 38 Stigmasterol, 30, 38, 48 Stilbenes, 39 Suberin, 28 Succinic acid, 35, 48 Sucrose, 24, 25, 44, 689 Sugar alcohols, 24, 28 Sugar/acid ratio, 35 Superoxide anion radicals, 42 Supforaphane, 45, 347, 514–516 Sweetpotatoes (Ipomoea batatas L.), 717–737 Botany and physiology, 719–720 Cultural practices, 721–722 Diseases and pests, 722 Nutritional values, 724–726 Antioxidant activity, 725–726 Carotene, 725 Phenolic compounds, 725 Origin, 718 Production and consumption, 717–722 Processing, 726–734 Canned, 730 Dehydrated, 730–733 Drying methods, 731–733 Fermented, 733–734 Fried chips and French fries, 733 Frozen, 729–730 Purees and aseptic packaging, 727–728 Starch and industrial products, 727 Starch-sugar conversion, amylases, 727 Postharvest handling, 723–724 Soil and climate, 721 Varieties and breeding, 717, 720 Spinach (Spinacia oleracea L.), 705–711, 715 Canned, 705, 707, 710–711 Composition, 705–706, 708 Dehydrated, 705, 710 Fresh-cut, 707–708 Frozen, 705, 707, 709–710 Handling and processing, 708 Harvesting, 705–706, 710 Irradiation, 709 Minimally processed, 707–708 Packaging, 708–710 Pathogens, 707–708 Storage, 705–710 Varieties, 705 Tannins, 31, 39, 42, 43 Tartaric acid, 35, 48 P1: SFK/UKS ind P2: SFK/UKS BLBS063-Sinha QC: SFK/UKS September 8, 2010 T1: SFK 14:15 Trim: 246mm×189mm Index Taurine, 33, 34 Terpenoids, 23, 24, 36, 37, 47, 48 Thiamin (Vitamin B1 ), 27, 35 Thiocyanates, 44, 45 Thymol, 37, 38 Tocopherols (Vitamin E), 29, 36, 37, 38, 39, 47, 48 Tocotrienols (Vitamin E), 29, 38 Tomato (Lcopersicon esculentum L.), 739–757 Aseptic, 747, 750 Bacillus coagulans, 754 Color, 742–745, 750–754 Composition and quality, 740–743, 754, 747, 749, 751 Acid, 739–742, 747, 750, 755 Antioxidant, 755 Pectin, 740, 745, 753–755 Sugars, 740, 748, 753–755 Vitamins, 741–742, 752 Cultivars, 739, 743 Harvest, 739, 740 Lycopene, 740–742, 754–755 Nutrition, 739–742, 751, 752 Peeling, 744–747, 749 Spoilage, 740, 748, 749, 754 Storage, 740, 742, 751, 752 Tomato products, 739–743, 755 Canned, 741–745, 747–749 Diced, 743, 748, 752 Ketchup, 745, 749, 754 Paste, 739, 745–748, 752 Pulp, 745–747, 752, 754 Sauce, 745, 746, 750, 754 Soup, 739, 745 Waste, 752 Trehalose, 24 Triterpenes, 36 Tryptophan, 26, 32, 33, 45 Tyrosine, 32, 45, 48 Ubiquinone, 36, 39 Vegetables: Parts, Herbs, and Essential Oils, 369–385 Compositions 370 Essential oils, 370 771 Terpenes, 370 Extract, 370 Forms, 370 Irradiation 381, 382 Medicinal properties, 373, 374 Antioxidant, 373, 374 Microbial control, 380 Microencapsulation, 377 Coacervation, 379 Extrusion encapsulation, 379 Fluidized bed coating, 379 Molecular inclusion, 379 Protein precipitation, 380 Spray chilling, 379 Spray drying, 378 Oleoresins, 370, 582, 597 Packaging, 381–382 Parts, 370 Processing, 375–380 Distillation, 375 Drying, 375, 377, 382 Extraction, 375, 377 Spices, 369 Sterilisation, 381 Storage, 380, 381–382 Vegetable Fermentation and Pickling, 351–367 Acidifie vegetables, 352, 359, 365, 369 Examples of fermented, 357, 365, 369 Brined pickled mango, 363 Cucumbers, 357 Kimchi, 344, 362 Minnesota methods, 359 Olives, 362 Pickled roots, 363 Sauerkraut, 366 Fermentation, 351–365, Microorganisms, 352, 353 Starter culture, 356 Yeasts, 354 Non-salted lactic acid bacteria, 351–357, 360, 361, 364 Gundruk, 364 Pickled radish, 364 Sinki, 365 Vitamins, 23, 35 Volatile oils, 36, 38, 39 P1: SFK/UKS ind P2: SFK/UKS BLBS063-Sinha QC: SFK/UKS September 8, 2010 772 T1: SFK 14:15 Trim: 246mm×189mm Index Waste Management, 423–440 Generation, 423–426, 437 Life cycle, 424 Management, 423–426,430, 433 Aerobic system, 432 Anaerobic sludge, 432 Biogas, 433 Operating plan, 433 Pollution loads, BOD, COD, 428 Utilization, value-added, 423, 428, 432, 433 Waxes, 28, 34 Xanthophylls, 36, 589 Xylitol, 24, 25 Zeaxanthin, 36, 37, 48 ... vegetables of the Cucurbitaceae and Solanaceae are generally warm- and P1: SFK/UKS P2: SFK c01 BLBS063-Sinha September 8, 2010 16 10:6 Trim: 246mm×189mm Handbook of Vegetables and Vegetable Processing. .. September 8, 2010 18 10:6 Trim: 246mm×189mm Handbook of Vegetables and Vegetable Processing Figure 1.4 Anatomy of select vegetables composed of flowers and associated structures Asterisk (∗ ) indicates... growth and development, respiration and photosynthesis, and the synthesis of hormones and proteins A general scheme of Handbook of Vegetables and Vegetable Processing Edited by N K Sinha c 2011