Postharvest Biology and Technology of Fruits, Vegetables, and Flowers

COMMON FRUITS, VEGETABLES, FLOWERS, AND THEIR QUALITY 17
2.5.7 Legume vegetables
Leguminosae (Fabaceae) is an important family having a number of vegetables. The seedbearing
pods of most leguminous vegetables are edible as fresh commodities, but can also be
allowed to mature when these can be dried to provide a variety of pulses that are an integral
part of the diet in many continents. The leguminous vegetables and pulses are excellent
sources of carbohydrates and protein. Some of the fresh edible legume vegetables include
beans (Phaseolus sp., Dolichos lablab, Vigna sp.), broad bean (Vicia faba), and peas (Pisum
sativum). Dried seeds from these vegetables are also used. The pods of other leguminous
members such as mung bean (Phaseolus aureus or Vigna radiata), black gram (Phaseolus
mungo or Vigna mungo), runner beans (Phaseolus coccineus), lentils (Lens culinaris or
Lens esculenta), chickpea (Cicer arietinum), and soybean (Glycine max) are not consumed
fresh, but the seeds are allowed to mature and dry before harvesting. Immature pods of
peanuts (Arachis hypogea) are sometimes steamed and the seeds consumed before they
are matured, though the matured seeds are the major products. The fresh seedpods do not
store well and they become dehydrated very fast. The fresh pods have better quality when
consumed within 2–3 days of harvest. Some varieties can be stored in a refrigerator for a
week if they do not develop chilling-injury symptoms.
2.5.8 Tuber vegetables
Tuber vegetables store starch and are staple foods in many parts of the world. These belong to
several different families. Some of these vegetables include beet (Beta vulgaris, Chenopodiaceae),
malanga (Xanthosoma sagittifolium, Araceae), taro (Colocasia esculenta, Araceae),
cassava or tapioca (Manihot esculenta, Manihot dulcis, Euphorbiaceae), yam (Dioscorea
sp.), and sweet potato (Ipomea batatas, Convolvulaceae). Most of these tubers can be stored
in a cool dry place for months without special treatments. Cassava roots are waxed to extend
the shelf life for over a month.
2.6 Flowers
In contrast to fruits and vegetables, the number of cultivated flowers is very small. The
major flower crops include roses (Rosa sp., Rosaceae), carnations (Dianthus caryophyllus,
Caryophyllaceae), aster, daisies and Chrysanthemum (Asteraceae), snapdragons (Leguminosae),
Gladiolus, tulips, lilies, and Alstroemeria (Liliaceae). In recent years, the cultivation
of potted ornamentals has gained importance. Some of the potted ornamentals include
miniroses, Gerbera, kalanchoe, various orchids, Chrysanthemums, African violets, cyclamens,
Hydrangea, Poinsettia, and various cacti. The potted ornamentals retain the quality
much better than cut flowers and withstand the rigors of transportation better.
General reading
Buchanan, B.B., Gruissem, W., and Jones, R.L. (eds) 2000. Biochemistry and Molecular Biology of Plants,
American Society of Plant Physiologists, Bethesda, MD.
Kays, S.J. (ed.) 1997. Postharvest Physiology of Perishable Plant Products, Exon Press, Athens, GA.
Quebec Amerique International Staff 1996. The Visual Food Encyclopedia, Quebec/Amerique International, Montreal,
Quebec, Canada.