Handbook of Vegetables and Vegetable Processing

Muhammad Siddiq, PhD is Associate Professor in the Department of Food Science and Human Nutrition, Michigan State University, East Lansing, USA. Mark A. Uebersax, PhD is Professor Emeritus in the Department of Food Science and Human Nutrition, Michigan State University, East Lansing, USA.

• List of Contributors viiPreface xi1 Biology and Classification of Vegetables 1Theodore J. K. Radovich2 Biochemistry of Vegetables: Major Classes of Primary Metabolites (Carbohydrates, Amino Acids, Vitamins, Organic Acids, and Fatty Acids) 25N. Hounsome, B. Hounsome, and M. G. Lobo3 Biochemistry of Vegetables: Secondary Metabolites in Vegetables —Terpenoids, Phenolics, Alkaloids, and Sulfur]Containing Compounds 47M. G. Lobo, N. Hounsome, and B. Hounsome4 Application of Genetic Engineering in Vegetable Crops 83Jiwan S. Sidhu and Sudarshan Chellan5 Good Agricultural Practices and Good Manufacturing Practices for Vegetable Production 109Elizabeth A. Bihn and Stephen Reiners6 Flavor and Sensory Characteristics of Vegetables 135Peter K. C. Ong and Shao Quan Liu7 Nutritional Profile of Vegetables and Its Significance in Human Health 157Masood Sadiq Butt and M. Tauseef Sultan8 Bioactive Phytochemicals in Vegetables 181Fereidoon Shahidi, Anoma Chandrasekara, and Ying Zhong9 Postharvest Physiology of Vegetables 223David A. Brummell and Peter M. A. Toivonen10 Postharvest Handling Systems and Storage of Vegetables 247P. S. Raju, O. P. Chauhan, and A. S. Bawa11 Fresh Vegetables and Vegetable Products Packaging 265Melvin A. Pascall and Farihah Siddiq12 Fresh]Cut Vegetables 287W. Krasaekoopt and Bhesh Bhandari13 Minimal Processing and Novel Technologies Applied to Vegetables 317Jasim Ahmed14 Refrigeration and Freezing Preservation of Vegetables 341Kasiviswanathan Muthukumarappan, Brijesh Tiwari, and Gabriela John Swamy15 Principles of Vegetable Canning 365Dharmendra K. Mishra and Nirmal K. Sinha16 Drying of Vegetables: Principles and Dryer Design 381Jasim Ahmed17 Vegetable Fermentation and Pickling 407Sami Ghnimi and Nejib Guizani18 Processing of Vegetable Juices and Blends 429S. C. Shen and James S. B. Wu19 Processing and Computer Technology 451Gokhan Bingol and Y. Onur Devres20 Waste Management and Utilization in Vegetable Processing 473Dalbir S. Sogi and Muhammad SiddiqList of Contributors viiPreface xi21 Asparagus: Production, Quality, and Processing 493Paramita Bhattacharjee and Rekha S. Singhal22 Avocado Production, Processing, and Nutrition 509Tasleem Zafar and Jiwan S. Sidhu23 Broccoli and Cauliflower: Production, Quality, and Processing 535Paramita Bhattacharjee and Rekha S. Singhal24 Dry Beans Processing, Quality Evaluation, and Nutrition 559Luke R. Howard, Brittany L. White, Mark A. Uebersax, and Muhammad Siddiq25 Carrots Production, Processing, and Nutritional Quality 589H. K. Sharma26 Cassava Production, Processing and Nutrition 609Jose Jackson and Linley Chiwona]Karltun27 Chili, Peppers, and Paprika 633Lillian G. Po, Muhammad Siddiq, and Tayyab Shahzad28 Garlic and Onion: Production, Biochemistry, and Processing 661Wieslaw Wiczkowski29 Green Leafy Vegetables: Spinach and Lettuce 683Gurbuz Gunes and Esra Dogu]Baykut30 Edible Mushrooms: Production, Processing, and Quality 701Muhammad Siddiq, Ramasamy Ravi, and Abdul Sami31 Table Olives Production, Postharvest Processing, and Nutritional Qualities 727Evangelos Evangelou, Kostas Kiritsakis, Nikos Sakellaropoulos, and Apostolos Kiritsakis32 Olive Oil Processing, Categories, Nutritional Benefits, and Byproducts 745Kostas Kiritsakis, Evangelos Evangelou, Nikos Sakellaropoulos, and Apostolos Kiritsakis33 Peas, Sweet Corn, and Green Beans 761Muhammad Siddiq and Melvin A. Pascall34 Potato Production, Postharvest Quality, and Processed Products 785Edgar Po, Nirmal K. Sinha, and Sadia Naeem35 Sweetpotato Production, Processing, and Nutritional Quality 811V. D. Truong, R. Y. Avula, K. V. Pecota, and G. C. Yencho36 Tomato Production, Processing, and Nutrition 839Ali Motamedzadegan and Hoda Shahiri Tabarestani37 Selected Other Vegetables: Okra, Eggplant, Turnip, Asian Radish, Bitter Gourd, and Kohlrabi 863Masood Sadiq Butt, M. Tauseef Sultan, and M. G. Lobo38 Vegetable Parts, Herbs, and Essential Oils 889Sri Yuliani, Bhesh Bhandari, and Fatima Sultana39 Microbiology of Fresh and Processed Vegetables 915Haley Smolinski and Elliot T. Ryser40 Microbial Safety of Fresh and Processed Vegetables 941Jaheon Koo41 HACCP and HACCP]Based Programs for Controlling Food Safety Hazards in the Vegetable Industry 969Luke F. LaBorde42 Halal and Kosher Regulations for Processing and Marketing of Vegetables 989Ali Motamedzadegan, Saeedeh Ebdali, and Joe M. RegensteinIndex 1003