Microsoft Word Asian vegetables Progress in New Crops 1996. doc



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AsianvegetablesProgressinNewCrops1996

Table 1. Nutritive composition per 100 g edible portion of selected Asian vegetables (Source: 

Wills et al 1984).  

 

Fruit vegetables 



Leafy vegetables 

Component 



Benincasa 

hispida 

Luffa 

acutangula 

Momordica 

charantia 

Allium 

tuberosum 

Brassica campestris 

var. parachinensis 

Edible portion 

(%) 


98 54  84  97 

94 


Water (%) 

93.8 


94.9 

93.8 


90.6 

94.2 


Energy (KJ) 

44 


20 

20 


83 

49 


Protein (g) 

0.7 


1.2 

0.9 


2.7 

1.3 


Fat (g) 

0.1 


0.1 

0.1 


0.5 

0.3 


Carbohydrate 

(g) 


2.0 0.2  0.2  1.0 

0.9 


Dietary fiber 

(g) 


2.1 3.3  3.3  3.2 

2.8 



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) 




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% 



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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