Handbook of Vegetables and Vegetable Processing E-Book

Nirmal K. Sinha

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Sprache: Englisch

Seitenzahl: 1760

Veröffentlichungsjahr: 2010

Beschreibung

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

Leseprobe

Contents

Cover

Half Title Page

Title Page

Copyright

Preface

Contributors

Part I: Biology, Biochemistry, Nutrition, Microbiology, and Genetics

Chapter 1: Biology and Classification of Vegetables

Introduction

Biology and Classification of Vegetables

Vegetable Tissues and Organs

Ecological Adaptation of Vegetables

Taxonomy of Vegetables

Acknowledgements

Chapter 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

Introduction

Primary Metabolites

Secondary Metabolites

Antioxidants

Conclusions

Chapter 3: Flavor and Sensory Characteristics of Vegetables

Introduction

Biogenesis of Flavors in Vegetables

Flavors and Sensory Characteristics of Vegetables

Chapter 4: Genetic Engineering of Vegetable Crops

Introduction

Genetic Engineering

Current Status of Transgenic Technologies

End-product Quality Improvement

Biofarming

Future Research Needs

Chapter 5: Nutritional Profile of Vegetables and Its Significance to Human Health

Introduction

General Composition

Health Benefits

Nutrient Losses during Food Processing

Organic versus Conventional Vegetables

Summary

Chapter 6: Bioactive Phytochemicals in Vegetables

Introduction

Bioactive Phytochemicals in Vegetables

Chapter 7: Microbiology of Fresh and Processed Vegetables

Introduction

Microflora of Fresh Produce

Foodborne Pathogens

Preharvest and Harvest

Processing and Preservation

Conclusion

Part II: Postharvest Technology and Storage Systems

Chapter 8: Postharvest Handling Systems and Storage of Vegetables

Introduction

Vegetable Production and Priorities for Pre- and Postharvest Handling

Postharvest Systems and Practices

Standards and Grades

Conclusion

Chapter 9: Postharvest Physiology of Vegetables

Introduction

Classification of Vegetables

Respiration and Storage Potentials

Respiratory Climacteric

Ethylene Production and Response Physiology

Role of Other Phytohormones in Vegetable Physiology

Effect of Controlled or Modified Atmospheres on Vegetable Physiology

Chilling Sensitivity and Membrane Integrity

Effect of Water Loss

Wounding Responses

Influence of Breeding and Genetics

Implications of Physiology on Postharvest Handling

Conclusions

Part III: Processing and Packaging of Vegetables

Chapter 10: Fresh-Cut Vegetables

Introduction

Consumption Trend

Processing of Fresh-Cut Vegetables

Quality of Fresh-Cut Vegetables

Physiological and Biochemical Changes in Fresh-Cut Vegetables

Microbiology and Safety of Fresh-cut Vegetables

Physical Preservation Techniques for Fresh-Cut Vegetables

Conclusion and Future Trend

Chapter 11: Principles of Vegetable Canning

Introduction

Consumption of Canned Vegetables

Vegetable Canning

Thermal Process Considerations

Canning Process

Quality of Canned Vegetables

Conclusion

Chapter 12: Refrigeration and Freezing Preservation of Vegetables

Introduction

Freezing of Vegetables

Freezing Equipment

Effect of Freezing on Quality

High Pressure-Assisted Freezing

Ultrasound-Assisted Freezing

Dehydrofreezing

Future Trends in Freezing of Vegetables

Acknowledgment

Chapter 13: Drying of Vegetables: Principles and Dryer Design

Introduction

State of Water in Vegetables

Moisture Representations

Equilibrium Moisture Content

Drying Principles

Heat and Mass Transfer during Drying

Drying Curves

Moisture Diffusivity in Vegetables

Prediction of Drying Time

Effect of Pretreatment on Drying

Shrinkage during Drying of Vegetables

Glass Transition and Drying of Vegetables

Dryer Design

Conclusion

Chapter 14: Drying Vegetables: New Technology, Equipment, and Examples

Introduction

Innovative Concepts of Drying

Process Modifications

Special Drying Techniques

Conclusions

Chapter 15: Minimal Processing and Novel Technologies Applied to Vegetables

Introduction

Production of MP Vegetable

Physiological Effects of Cutting Vegetable Tissue

Quality of Minimally Processed Vegetables

Novel Technologies in Minimal Processing of Vegetables

Conclusion

Chapter 16: Processing of Vegetable Juice and Blends

Introduction

Heat Processing and Quality

Health Functions of Vegetable Juice

Classification of Vegetable Juice and Blends

Tomato Juice

Tomato Juice Blends

Bioactivity of Tomato Lycopene

Carrot Juice

Sauerkraut Juice

Asparagus Juice

Nonconventional Processing Technologies

Conclusion

Chapter 17: Vegetable Fermentation and Pickling

Introduction

Principles of Pickling

Fermentation

Microorganisms Used in Fermented Foods

Examples of Fermented Vegetables

Acidified Vegetables

Conclusion

Chapter 18: Vegetable Parts, Herbs, and Essential Oils

Introduction

Composition of Herbs and Spices

Functional Properties of Herbs and Spices

Herbal Extract Processing

Microencapsulation of Herb Extractives

Microbial Control

Packaging and Storage

Conclusion

Chapter 19: Processing and Computer Technology

Introduction

Modeling of Processes

Thermal Processing

Drying

Computer Vision

Automatic Control

Conclusion

Chapter 20: Packaging for Fresh Vegetables and Vegetable Products

Introduction

Postharvest Bulk Packaging of Fresh Vegetables

Storage and Relevant Packaging Technologies

Packaging of Fresh Vegetables

Packaging of Processed Vegetable Products

Summary

Chapter 21: Waste Management and Utilization in Vegetable Processing

Introduction

Waste Generation

Waste Management and Treatment

Waste Utilization

Conclusions

Part IV: Product and Food Plant Safety and HACCP

Chapter 22: Controlling Food Safety Hazards in the Vegetable Industry—The HACCP Approach

Introduction

The HACCP Concept

Prerequisite Programs

Developing a HACCP Plan

Use of HACCP in the Vegetable Industry

Summary

Chapter 23: Good Agricultural Practices and Good Manufacturing Practices for Vegetable Production

Introduction

Clarifying the Language of Produce Safety

Record Keeping

Worker Health, Hygiene, and Training

Soil Amendments and Manure

Production Water

Wildlife

Postharvest Water

Cleaning and Sanitation

Pest Control in Packinghouses

Traceability and Recall

Crisis Management

Food Safety Everyday

Acknowledgments

Chapter 24: Microbial Safety of Fresh and Processed Vegetables

Introduction

Microbiology of Fresh Vegetables

Microbial Safety of Fresh and Processed Vegetables

Summary

Part V: Commodity Processing

Chapter 25: Asparagus, Broccoli, and Cauliflower: Production, Quality, and Processing

Introduction

Asparagus

Broccoli

Cauliflower

Conclusion

Acknowledgment

Chapter 26: Avocado: Production, Quality, and Major Processed Products

Introduction

Production and Consumption

Postharvest Physiology, Storage, and Shelf Life

Physicochemical and Nutritional Qualities

Major Products

Conclusions

Chapter 27: Dry Beans: Production, Processing, and Nutrition

Introduction

Breeding, Production, and Harvest

Dry Bean Classes

Production and Consumption

Nutritional Profile and Health Benefits

Dry Bean Processing

Summary

Chapter 28: Carrots

Introduction

Production

Postharvest Handling and Storage

Quality of Carrots

Carrot Processing

Conclusion

Chapter 29: Chili, Peppers, and Paprika

Introduction

History and Nomenclature

World Production and Consumption

Cultural Practices

Postharvest Practices and Storage

Physicochemical and Nutritional Qualities

Processing

Food Safety Challenges

Conclusion

Chapter 30: Peas, Sweet Corn, and Green Beans

Introduction

Consumption Trends

Production, Harvest, and Quality Grades

Postharvest Handling and Storage

Proximate and Nutritional Composition

Processing and Processed Products

Canning

Freezing

Other Processed Products

Effect of Processing on Nutrients

Summary

Chapter 31: Garlic and Onion: Production, Biochemistry, and Processing

Introduction

Production

Consumption

Nutrition and Bioactive Constituents

Biochemistry of Main Compounds

Processing and Major Processed Products

Conclusion

Chapter 32: Edible Mushrooms: Production, Processing, and Quality

Introduction

Mushroom Production and Consumption Trends

Postharvest Physiology and Storage

Proximate Composition and Nutritional Quality

Functional Properties of Mushrooms

Processed Products

Effect of Processing on Quality

Conclusion

Chapter 33: Table Olives and Olive Oil: Production, Processing, Composition, and Nutritional Qualities

Introduction

Background

Table Olives

Olive Oil

Quality and Nutritional Profile of Olive Oil

By-products of Oil Olives Processing

Summary

Chapter 34: Potatoes: Production, Quality, and Major Processed Products

Introduction

Production and Consumption

Physicochemical, Functional, Phytochemical, and Nutritional Qualities

Quality Issues

Manufacturing of Major Potato Products

Summary

Chapter 35: Green Leafy Vegetables: Spinach and Lettuce

Spinach

Lettuce

Chapter 36: Sweetpotatoes

Introduction

Production and Consumption

Classification and Origin

Postharvest Handling Practices

Nutritional Composition of Sweetpotatoes

Processing and Utilization

Chapter 37: Tomato Processing, Quality, and Nutrition

Introduction

Production

Harvest, Postharvest Handling, and Storage

Tomato Biochemistry and Nutrition

Preprocessing Unit Operations

Processed Tomato Products

Tomato and Tomato Products: Quality Aspects

Summary

Index

Handbook of VegetablesandVegetable Processing

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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) 1. Vegetables–Processing–Handbooks, manuals, etc. 2. Vegetables–Composition–Handbooks, manuals, etc. 3. 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.

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Preface

Fresh and processed vegetables are a fast-growing segment of the food industry and occupy an important place in the global commerce and economy of many countries. Various studies have demonstrated the importance of vegetables to human health, contributing fiber, vitamins, minerals, bioactive phytochemicals, and other nutrients in our diet. Botanically and organoleptically diverse vegetables are primarily grown on regional and seasonal basis. Because of their highly perishable nature, search for efficient and better methods of preservation has been continuing along side the developments in production, postharvest handling, processing, and quality improvements. This handbook with 37 chapters contributed by more than 50 authors from North America, Europe, Australia, Asia, and Middle East is organized in five parts, which review and discuss important developments in vegetables and vegetable processing.

Part I of the handbook has 7 chapters on physiology, biochemistry, sensory and flavor properties, nutrition, phytochemical properties, genetic engineering, and microbiology.

Part II has 2 chapters on postharvest physiology and technology.

Part III has 12 chapters covering various aspects of vegetable processing including fresh-cut vegetables, vegetable parts, herbs and essential oils, vegetable juices, minimal processing and new technologies, refrigeration and freezing, drying, computer applications, packaging, and waste management.

Part IV includes 3 chapters on product and plant safety, including microbial safety, GAP and GMP, and HACCP.

Part V covers processing of important vegetables including green, leafy, tuber and root, and other vegetables. It also includes chapters on dry beans, olives, and avocadoes which are used as vegetables.

This handbook is intended as a contemporary source book on vegetable and vegetable processing for the industry, students, academia, libraries, research institutes, laboratories, and other interested professionals. To our knowledge, there are few books on vegetables and vegetable processing with associated coverage of scientific aspects and industrial practices. Although the readers are the final judge, we hope this handbook would meet the growing need for a quality book in this field. The editorial team acknowledges many individuals for their supports during the conception and development of this book. Our sincere thanks and gratitude to all authors for their contributions and for bearing with us during the review process. We would like to thank the publishing and copy editing departments, especially, Mark Barrett, Susan Engelken and Ronald D'souza for their supports to this project. We are grateful to the institutions we are associated with and to our families for their supports.

Nirmal K. Sinha Y.H. Hui E. Özgül Evranuz Muhammad Siddiq Jasim Ahmed

Contributors

Jasim AhmedPolymer Source Inc. Dorval, Montreal, Québec H9P 2X8, Canada

Tanweer AlamBanaras Hindu University Varanasi, Uttar Pradesh, India

R.Y. AvulaDepartment of Food Science and Technology University of Georgia Athens, GA 30602, USA

A.S. BawaDefence Food Research Laboratory Siddarthanagar, Mysore, India

Bhesh BhandariSchool of Land, Crop and Food Sciences The University of Queensland Brisbane QLD 4072, Australia

Paramita BhattacharjeeDepartment of Food Technology and Bio-chemical Engineering Jadavpur University Kolkata, West Bengal, India

Elizabeth A. BihnDepartment of Food Science Cornell University Ithaca, NY 14853, USA

Gokhan BingolUnited States Department of Agriculture, Agricultural Research Service Pacific Western Area, Western Regional Research Center, Processed Foods Research Albany, CA 94710, USA

Annemarie L. BuchholzDepartment of Food Science and Human Nutrition Michigan State University East Lansing, MI 48824, USA

Masood Sadiq ButtNational Institute of Food Science and Technology University of Agriculture Faisalabad, Pakistan

Anoma ChandrasekaraDepartment of Biochemistry Memorial University of Newfoundland St. John's, NL A1B 3X9, Canada

O.P. ChauhanDefence Food Research Laboratory Siddarthnagar, Mysore, India

Sudarshan ChellanBiotechnology Department Kuwait Institute for Scientific Research Safat, Kuwait

S-C ShenDepartment of Human Development and Family Studies National Taiwan Normal University Taipei, 10610, Taiwan

Gordon R. DavidsonDepartment of Food Science and Human Nutrition Michigan State University East Lansing, MI 48824, USA

Y. Onur DevresFood Engineering Department Istanbul Technical University 34469 Maslak, Istanbul, Turkey

Esra DoguFood Engineering Department Istanbul Technical University 34469 Maslak, Istanbul, Turkey

E. Özgül EvranuzFood Engineering Department Istanbul Technical University 34469 Maslak, Istanbul, Turkey

Fivos GenigeorgisSchool of Food Technology and Nutrition Alexander Technological Education Institute Sindos, Thessaloniki, Greece

Nejib GuizaniDepartment of Food Science and Nutrition, College of Agricultural and Marine Sciences Sultan Qaboos University Sultanate of Oman

Gurbuz GunesFood Engineering Department Istanbul Technical University 34469 Maslak, Istanbul, Turkey

B. HounsomeCollege of Health and Behavioural Sciences, Institute of Medical and Social Care Research Bangor University Bangor, LL57 1UT, Wales, UK

N. HounsomeCollege of Health and Behavioural Sciences, Institute of Medical and Social Care Research Bangor University Bangor, LL57 1UT, Wales, UK

Apostolos (Paul) KiritsakisSchool of Food Technology and Nutrition Alexander Technological Education Institute Sindos, Thessaloniki, Greece

Kostas KiritsakisSchool of Food Technology and Nutrition Alexander Technological Education Institute Sindos, Thessaloniki, Greece

Jaheon KooDepartment of Agriculture University of Arkansas at Pine Bluff Pine Bluff, AR 71601, USA

W. KrasaekooptDepartment of Food Technology Faculty of Biotechnology, Assumption University Huamark, Bankkok, Thailand

Luke F. LaBordeDepartment of Food Science Penn State University University Park, PA 16802, USA

Shao Quan LiuFood Science and Technology Program, Department of Chemistry National University of Singapore Singapore

Elena Manousaki-KaracostaSchool of Food Technology and Nutrition Alexander Technological Education Institute Sindos, Thessaloniki, Greece

Dharmendra K. MishraBiosystems and Agricultural Engineering Michigan State University E. Lansing, MI 48824, USA

Ali MotamedzadeganDepartment of Food Science, College of Agricultural Engineering Sari Agricultural Sciences and Natural Resources University Sari, Mazandaran, Iran

Kasiviswanathan MuthukumarappanDepartment of Agricultural and Biosystems Engineering South Dakota State University Brookings, SD 57007, USA

Peter K.C. OngFood Science and Technology Program, Department of Chemistry National University of Singapore Singapore

Melvin A. PascallDepartment of Food Science and Technology Ohio State University Columbus, OH 43210, USA

K. PecotaDepartment of Horticultural Science North Carolina State University Raleigh, NC 27695, USA

Edgar PoDepartment of Industrial and Manufacturing Systems Engineering University of Columbia Missouri, MO 65211, USA

Lillian G. PoDepartment of Food Science University of Missouri Columbia, MO 65211, USA

Theodore J.K. RadovichDepartment of Tropical Plant and Soil Sciences University of Hawai'i at Mānoa Honolulu, HI 96822, USA

P.S. RajuDefence Food Research Laboratory Siddarthnagar, Mysore, India

Ramasamy RaviDepartment of Sensory Science Central Food Technological Research Institute Mysore 570 020, India

Stephen ReinersDepartment of Horticultural Sciences New York State Agricultural Experiment Station Geneva, NY 14456, USA

Elliot T. RyserDepartment of Food Science and Human Nutrition Michigan State University East Lansing, MI 48824, USA

B.C. SarkarDepartment of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal, Sangrur, India

Fereidoon ShahidiDepartment of Biochemistry Memorial University of Newfoundland St. John's, NL A1B 3X9, Canada

H.K. SharmaDepartment of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal, Sangrur, India

Muhammad SiddiqDepartment of Food Science and Human Nutrition Michigan State University East Lansing, MI 48824, USA

Jiwan S. SidhuDepartment of Family Sciences College for Women, Kuwait University Safat, Kuwait

Rekha S. SinghalDepartment of Food Engineering and Technology Institute of Chemical Technology Mumbai, India

Nirmal K. SinhaGraceland Fruit Inc 1123 Main Street Frankfort, MI 49635, USA

Dalbir S. SogiDepartment of Food Science and Technology Guru Nanak Dev University Amritsar, India

Hoda Shahiri TabarestaniDepartment of Food Science Tajan High Education Institute Ghaemshahr, Mazandaran, Iran

Muhammad Tauseef SultanNational Institute of Food Science and Technology University of Agriculture Faisalabad, Pakistan

Brijesh TiwariDepartment of Food and Tourism Hollings Faculty, Manchester Metropolitan University Manchester, M14 6 HR, UK

Peter M.A. ToivonenPostharvest Physiology, Food Safety and Quality Program, Agriculture and Agri-Food Canada Pacific Agri-Food Research Centre Summerland, British Columbia V0H 1Z0, Canada

Van-Den TruongUSDA-ARS Food Science Research Unit, Department of Food, Bioprocessing and Nutrition Sciences North Carolina State University Raleigh, NC 27695, USA

Wieslaw WiczkowskiInstitute of Animal Reproduction and Food Research Polish Academy of Sciences in Olsztyn Olsztyn, Poland

James S.B. WuGraduate Institute of Food Science and Technology National Taiwan University Taipei, Taiwan

C.G. YenchoDepartment of Horticultural Science North Carolina State University Raleigh, NC 27695, USA

Sri YulianiIndonesian Center for Postharvest Research and Development Bogor, Indonesia

Tasleem ZafarDepartment of Family Sciences College of Women Kuwait University Safat 13060, Kuwait

Ying ZhongDepartment of Biochemistry Memorial University of Newfoundland St. John's, NL A1B 3X9, Canada

Part I

Biology, Biochemistry, Nutrition, Microbiology, and Genetics

Chapter 1

Biology and Classification of Vegetables

Theodore J. K. Radovich

Introduction

Vegetables enrich and diversify the human diet. They are the primary source of mineral nutrients, vitamins, secondary plant metabolites, and other compounds that support human health and nutrition. Vegetables, especially roots and tubers, can also possess significant caloric value, serving as staple crops in many parts of the world, particularly in the tropics. Although vegetables account for less than 1% of the world's plants, the genetic, anatomical, and morphological diversity of vegetables as a group is astounding (Graham et al. 2006; Maynard and Hochmuth 2007). Hundreds of vegetable taxa are grown for food in subsistence and commercial agricultural systems worldwide. This chapter reviews and explains the biology and classification of vegetables.

Biology and Classification of Vegetables

A primary reason for the diversity among vegetable crops is the broad definition of the word “vegetable” itself. Any plant part consumed for food that is not a mature fruit or seed is by definition a vegetable. These include petioles (e.g., celery, Apium graveolens Dulce group), entire leaves (e.g., lettuce, Lactuca sativa), immature fruits (e.g., cucumber, Cucumis sativus), roots (e.g., carrot, Dacus carota), and specialized structures such as bulbs (e.g., onion, Allium cepa Cepa group) and tubers (e.g., white potato, Solanum tuberosum).

Further expanding this already generous definition is the inclusion of mature fruits that are consumed as part of a main meal rather than dessert (e.g., tomato, Solanum lycopersicum). This culinary exception to the anatomical rule was given legal precedence in the US Supreme Court decision Nix v. Hedden (1893) that confirmed common usage of “vegetable” in reference to tomato. This has since been extended to beans and other fruits. Even dessert melons (e.g., cantaloupe, Cucumis melo Cantalupensis group), which are fruits by every botanical, legal, and culinary definition, are frequently “lumped” in with vegetables because of similarities in biology and culture that they share with their more vegetal cousins in the Cucurbitaceae (Iltis and Doebley 1980) (Table 1.1).

Table 1.1 Botanical names, common names, and edible parts of select vegetables by family. Families in the Monocotyledons are listed first (shaded) followed by families in Dicotyledons

Source: Abridged and modified from Maynard and Hochmuth (2007).

The biological diversity among vegetables necessitates a systematic method for grouping vegetables in order to efficiently access information and make management decisions. Understanding the biology of vegetable crops will aid decision making associated with production, postharvest handling, and marketing. Ultimately, vegetable classification is inextricably linked with crop biology. Three basic approaches toward classification of vegetables that are based on commonalities among groups are as follows: