Organic acids
(g)
0.04 0.11
0.11 0.19
0.07
Ash (g)
0.7
0.6
0.6
0.9
1.1
Minerals
Ca (mg)
12
14
22
52
130
K (mg
250
160
260
400
450
Mg (mg)
15
14
16
20
11
Fe (mg)
0.3
0.3
0.9
2.4
0.7
Na (mg)
2
0
3
3
3
Zn (mg)
0.2
0.2
0.1
0.4
0.1
Vitamins
A (mg)
0.02
0.06
0.04
3.30
1.60
thiamin (mg)
0.07
0.05
0.05
0.01
0.01
riboflavin (mg)
0.05
0.01
0.03
0.20
0.10
Niacin (mg)
0.20
0.20
0.40
0.90
0.80
C (mg)
69
18
50
55
46
Table 2. Quality and postharvest defects of selected Asian vegetables.
Product
Harvest indices Quality criteria
Common postharvest defects
Fruit
vegetables
Benincasa
hispida
Size (10-12 cm
long)
Fresh appearance with
uniform color and size;
small size with firm
flesh and little seed
development
Overmature; seed development;
sponginess due to dehydration; pitting
due to damage from bristle-like
trichomes; flavor changes (increased
sourness); chill injury (pitting, decay,
sunken areas, exudate)
Luffa
acutangula
Size, (10-15
cm long; 2-5
cm diam.)
Fresh appearance;
tender; no damage to
ridges
Overmature; seed development;
dehydration and toughening of peel;
loss of green color; damage to ribs
causes dehydration and decay; chill
injury (discoloration, sunken areas,
decay)
Momordica
charantia
Size, (10-15
cm long)
Fresh appearance with
uniform coloration;
firm, without excessive
seed development
Overmature; seed development;
softening and ripening with
internal/external color changes;
scuffing of peel; chill injury (pitting,
discolored areas, decay)
Leafy
vegetables
Allium
tuberosum
Green leaves
Size (15-30
cm)
Bright green leaves; no
defects
Decay; yellowing
Blanched leaves Size (15-30
cm)
Creamy-yellow leaves Decay
Flower buds
Size, flower
bud
development
Well formed but still
closed flower buds
Dehydration; toughening of flower
stem
Brassica
oleracea var
.
alboglabra
Size, flower
bud
development
15-20 cm tall green
stalk; white flower
buds buds; developed,
not open
Opening and deterioration of flower
dehydration, yellowing or decay on
leaves
Brassica
campestris var.
parachinensis
Size, flower
bud
development
15-20
cm tall white
stalk; yellow flower
buds developed, not
open
Opening and deterioration of flower
buds; dehydration, yellowing or decay
on leaves
Table 3. Respiration and ethylene production rates of selected Asian vegetables (modified from
Zong et al. 1992, 1995).
Respiration rate
(µl CO
2
/g-h)
Ethylene production rate
(nl/g-h)
Product 0°C 5°C 10°C 15°C 0°C 5°C 10°C
15°C
Fruit vegetables
Benincasa hispida
-.- 8.7 11.4 21.1 -.- <0.1 <0.1 <0.2
Luffa acutangula
-.- 13.7 19.0 34.4 -.- <0.1 <0.1 <0.2
Momordica charantia
-.- 7.8 15.0 26.6 -.- <0.1 0.1-0.2 0.1-0.3
Leafy vegetables
Brassica oleracea var.
alboglabra 8.1 10.2 29.2
-.-
0.1 0.1
0.3 -.-
Brassica campestris var.
parachinensis 4.6 8.2 17.3
-.- 0.1 0.2
0.3
-.-
Table 4. Postharvest handling recommendations for selected Asian vegetables (modified from
Zong et al. 1995; Zong and Cantwell unpubl. data).
Product
Susceptibility to
water loss
Recommended temperature &
relative humidity
Estimated shelf-
life (days)
Fruit vegetables
Benincasa hispida
Low 10-12.5°C,
85-90%
10-14
Luffa acutangula
High 10-12.5°C,
85-90% 5-10
Momordica charantia
Low 10-12.5°C,
85-90% 7-14
Leafy vegetables
Allium tuberosum
Green leaves
Moderate
0-5°C, 90-95%
14
Blanched leaves
High
0-5°C, 90-95%
2-5
Flower buds
Moderate
0-5°C, 90-95%
7
Brassica oleracea var.
alboglabra
High 0-5°C,
90-95% 7-14
Brassica campestris var.
parachinensis
High 0-5°C,
90-95% 7-14
Fig. 1. Trellised bitter melon plant in commercial
production in the San Joaquin Valley, California.
Fig. 2. Different types of bitter melon grown in California.
Fig. 3. Various stages of development of bitter melon: immature fruits on the left,
ripe fruit with
red arils on the right.
Fig. 4. Fuzzy melon in wooden containers in the Los
Angeles Wholesale market.
Fig. 5. Effects of different storage temperatures on the visual quality of angled luffa. Severe
chilling occurs at temperatures below 10°C. At 12.5°C and above, internal seed development
continues. Similar responses to storage temperatures are shown by bitter melon and fuzzy melon.
Fig. 6. Chinese chives packed in a waxed container. The
green chives are typically iced or vacuum-cooled to
remove field heat and maintain postharvest quality.
Fig. 7. Gai-lan trimmed, bunches and packed in wax
containers. Flower buds must be closed to command top
price.
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