Postharvest Biology and Technology of Fruits, Vegetables, and Flowers

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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.
18 POSTHARVEST BIOLOGY & TECHNOLOGY OF FRUITS, VEGETABLES, & FLOWERS Seymour, G.B., Taylor, J.E., and Tucker, G.A. (eds) 1991. Biochemistry of Fruit Ripening, Chapman & Hall, London. Shewfelt, R.L. and Bruckner, B. (eds) 2000. Fruit and Vegetable Quality—An Integrated View, Technomic Publishing Co., Pennsylvania. Reference Block, E., Naganathan, S., Putnam, D., and Zhao, S.H. 1992. Allium chemistry: HPLC quantitation of thiosulfinates, from onion, garlic, wild garlic, scallions, shallots, elephant garlic, chives and Chinese chives. Uniquely high allyl to methyl ratios in some garlic samples. J. Agric. Food Chem., 40: 2418–2430.
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Page 7 and 8: vi CONTENTS 9 Structural Deteriorat
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Page 11 and 12: x CONTRIBUTORS Gopinadhan Paliyath
Page 13 and 14: xii PREFACE difficult to find a boo
Page 16 and 17: Chapter 1 Postharvest Biology and T
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PROGRAMMED CELL DEATH DURING PLANT
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Chapter 6 Ethylene Perception and G
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ETHYLENE PERCEPTION AND GENE EXPRES
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Chapter 7 Enhancing Postharvest She
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ENHANCING POSTHARVEST SHELF LIFE AN
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THE BREAKDOWN OF CELL WALL COMPONEN
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Chapter 9 Structural Deterioration
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PHOSPHOLIPASE D, MEMBRANE DETERIORA
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Fig. 9.3 Fracture face of a fully o
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PHOSPHOLIPASE D INHIBITION TECHNOLO
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HEAT TREATMENT FOR ENHANCING POSTHA
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THE ROLE OF POLYPHENOLS 261 mainly
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THE ROLE OF POLYPHENOLS 263 Table 1
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THE ROLE OF POLYPHENOLS 265 Pentose
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THE ROLE OF POLYPHENOLS 267 Phenyla
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THE ROLE OF POLYPHENOLS 269 3' OH H
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THE ROLE OF POLYPHENOLS 271 OH OH O
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THE ROLE OF POLYPHENOLS 273 compoun
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THE ROLE OF POLYPHENOLS 279 Boyer,
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THE ROLE OF POLYPHENOLS 281 Peschel
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ISOPRENOID BIOSYNTHESIS IN FRUITS A
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Chapter 14 Postharvest Treatments A
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POSTHARVEST TREATMENTS AFFECTING SE
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Chapter 15 Polyamines and Regulatio
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POLYAMINES AND REGULATION OF RIPENI
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Chapter 16 Postharvest Enhancement
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POSTHARVEST ENHANCEMENT OF PHENOLIC
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RHIZOSPHERE MICROORGANISMS 361 the
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Chapter 18 Biotechnological Approac
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BIOTECHNOLOGICAL APPROACHES 375 tec
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BIOSENSOR-BASED TECHNOLOGIES 419 20
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Cl O O O OH Cl O OH Cl Cl Cl 2,4-Di
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Chapter 21 Changes in Nutritional Q
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CHANGES IN NUTRITIONAL QUALITY OF F
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Index Abscisic acid (ABA), 65, 210,
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INDEX 469 Biosensor-based technolog
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INDEX 471 Cryptochlorogenic acid (4
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INDEX 473 French bean, 95 Fresh-cut
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INDEX 475 LePLDα3 (AY013253), 213-
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INDEX 477 Pectin methylesterase (PM
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INDEX 479 PSY1 expression, 289 PSY1
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INDEX 481 Sugars, biosynthesis of,
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Postharvest Biology and Technology of Fruits, Vegetables, and Flowers

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