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

Nirmal K. Sinha, Ph.D. is Vice President, Research and
Development for Graceland Fruit, Inc., Frankfort, MI, USA. Dr.
Sinha has served as editor or author of numerous food science
publications and holds several patents.

Y. H. Hui, Ph.D., West Sacramento, CA, USA., is a
consultant to food industry and served as author or editor of
numerous books in food science, technology, engineering, and
law.

E. Özgül Evranuz, Ph.D. is Professor of Food
process engineering at Istanbul Technical University, Istanbul,
Turkey. Dr. Evranuz has several publications in the field.


Muhammad Siddiq, Ph.D. is Associate professor in
the Department of Food Science & Human Nutrition Michigan State
University, USA. Dr. Siddiq has published extensively in the
field.

Jasim Ahmed, Ph.D. is Director, Biopolymer and
Nano-packaging at Polymer Source Inc., Montreal, Canada. Dr. Ahmed
has served as author or editor of several food processing
publications.

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 IndustryThe HACCP Approach 443
Luke F. LaBorde

23. Good Agricultural Practices and Good Manufacturing Practices for Vegetable Production 461
Elizabeth A. Bihn and Stephen Reiners