Handbook of Vegetables and Vegetable Processing

Vegetables are an important article of commerce both in developed and developing economies. Many studies point to importance of vegetables in our diet. Handbook of Vegetables and Vegetable Processing serves as a reference handbook on vegetables and vegetable processing containing the latest developments and advances in this fast growing field. The book can be considered as a companion to Y. H. Hui’s popular Handbook of Fruits and Fruit Processing (2006). Handbook of Vegetables and Vegetable Processing is contemporary in scope, with in-depth coverage of new interdisciplinary developments and practices in the field of vegetables emphasizing processing, preservation, packaging, and nutrition and food safety. Coverage includes chapters on the biology, horticultural biochemistry, microbiology, nutrient and bioactive properties of vegetables and their significant commercialization by the food industry worldwide. Full chapters are devoted to major vegetables describing aspects ranging from chemistry to processing and preservation. World-renowned editors and authors have contributed to this essential handbook on vegetables and their production, technology, storage, processing, packaging, safety and commercial product development. Special Features: Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives and textured vegetable proteins Unparalleled expertise on important topics from more than 50 respected authors

Preface ix Contributors xi Part I Biology, Biochemistry, Nutrition, Microbiology, and Genetics 1. Biology and Classification of Vegetables 3 Theodore J. K. Radovich 2. 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 23 N. Hounsome and B. Hounsome 3. Flavor and Sensory Characteristics of Vegetables 59 Peter K. C. Ong and Shao Quan Liu 4. Genetic Engineering of Vegetable Crops 83 Jiwan S. Sidhu and Sudarshan Chellan 5. Nutritional Profile of Vegetables and Its Significance to Human Health 107 Masood Sadiq Butt and Muhammad Tauseef Sultan 6. Bioactive Phytochemicals in Vegetables 125 Fereidoon Shahidi, Anoma Chandrasekara, and Ying Zhong 7. Microbiology of Fresh and Processed Vegetables 159 Annemarie L. Buchholz, Gordon R. Davidson, and Elliot T. Ryser Part II Postharvest Technology and Storage Systems 8. Postharvest Handling Systems and Storage of Vegetables 185 P. S. Raju, O. P. Chauhan, and A. S. Bawa 9. Postharvest Physiology of Vegetables 199 Peter M. A. Toivonen Part III Processing and Packaging of Vegetables 10. Fresh-Cut Vegetables 221 W. Krasaekoopt and B. Bhandari 11. Principles of Vegetable Canning 243 Dharmendra K. Mishra and Nirmal K. Sinha 12. Refrigeration and Freezing Preservation of Vegetables 259 Kasiviswanathan Muthukumarappan and Brijesh Tiwari 13. Drying of Vegetables: Principles and Dryer Design 279 Jasim Ahmed 14. Drying Vegetables: New Technology, Equipment, and Examples 299 E. Özgül Evranuz 15. Minimal Processing and Novel Technologies Applied to Vegetables 317 Jasim Ahmed and Tanweer Alam 16. Processing of Vegetable Juice and Blends 335 James S.B. Wu and S-C Shen 17. Vegetable Fermentation and Pickling 351 Nejib Guizani 18. Vegetable Parts, Herbs, and Essential Oils 369 Sri Yuliani and Bhesh Bhandari 19. Processing and Computer Technology 387 Gokhan Bingol and Y. Onur Devres 20. Packaging for Fresh Vegetables and Vegetable Products 405 Melvin A. Pascall 21. Waste Management and Utilization in Vegetable Processing 423 Dalbir S. Sogi and Muhammad Siddiq Part IV Product and Food Plant Safety and HACCP 22. Controlling Food Safety Hazards in the Vegetable Industry—The HACCP Approach 443 Luke F. LaBorde 23. Good Agricultural Practices and Good Manufacturing Practices for Vegetable Production 461 Elizabeth A. Bihn and Stephen Reiners 24. Microbial Safety of Fresh and Processed Vegetables 483 Jaheon Koo Part V Commodity Processing 25. Asparagus, Broccoli, and Cauliflower: Production, Quality, and Processing 507 Paramita Bhattacharjee and Rekha S. Singhal 26. Avocado: Production, Quality, and Major Processed Products 525 Tasleem Zafar and Jiwan S. Sidhu 27. Dry Beans: Production, Processing, and Nutrition 545 Muhammad Siddiq, Masood S. Butt, and M. Tauseef Sultan 28. Carrots 565 B. C. Sarkar and H. K. Sharma 29. Chili, Peppers, and Paprika 581 Lillian G. Po 30. Peas, Sweet Corn, and Green Beans 605 Muhammad Siddiq and Melvin A. Pascall 31. Garlic and Onion: Production, Biochemistry, and Processing 625 Wieslaw Wiczkowski 32. Edible Mushrooms: Production, Processing, and Quality 643 Ramasamy Ravi and Muhammad Siddiq 33. Table Olives and Olive Oil: Production, Processing, Composition, and Nutritional Qualities 663 Kostas Kiritsakis, Apostolos Kiritsakis, Elena Manousaki-Karacosta, and Fivos Genigeorgis 34. Potatoes: Production, Quality, and Major Processed Products 683 Edgar Po and Nirmal K. Sinha 35. Green Leafy Vegetables: Spinach and Lettuce 705 Gurbuz Gunes and Esra Dogu 36. Sweetpotatoes 717 V. D. Truong, R. Y. Avula, K. Pecota, and C. G. Yencho 37. Tomato Processing, Quality, and Nutrition 739 Ali Motamedzadegan and Hoda Shahiri Tabarestani Index 759