Content: Intro
Volume 1
Title Page
Copyright Page
Contents
List of Contributors
Preface
Chapter 1 Biology and Classification of Vegetables
Introduction
Biology and Classification of Vegetables
Vegetable Tissues and Organs
Dermal Tissues
Ground Tissues
Conducting Tissues
Classification of Vegetables
Leafy Vegetables
Root Vegetables
True Roots
Modified Stems
Fruit Vegetables
Other Vegetables
Ecological Adaptation of Vegetables
Temperature
Light
Taxonomy of Vegetables
Writing Nomenclature
Acknowledgments
References. Chapter 2 Biochemistry of Vegetables: Major Classes of Primary Metabolites (Carbohydrates, Amino Acids, Vitamins, Organic Acids, and Fatty Acids)Introduction
Carbohydrates
Amino Acids
Vitamin B Complex
Organic Acids and Vitamin C
Fatty Acids
Factors Affecting Nutritional Compounds
Summary
References
Chapter 3 Biochemistry of Vegetables: Secondary Metabolites in Vegetables â#x80
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Terpenoids, Phenolics, Alkaloids, and Sulfur-Containing Compounds
Introduction
Terpenoids
Carotenoids
Tocopherols and Tocotrienols
Quinones
Phytosterols
Sapogenines
Essential Oils (EOs). Phenolic CompoundsPhenolic Acids
Flavonoids
Coumarins
Lignans
Lignins
Tannins
Alkaloids
Sulfur-Containing Compounds
Glucosinolates
Alkyl Cysteine Sulfoxides
Diallyl Sulfides (DAS)
Dithiolethiones
Antioxidants
Conclusion
References
Chapter 4 Application of Genetic Engineering in Vegetable Crops
Introduction
Genetic Engineering
Abiotic Stress Tolerance Improvement
Drought Resistance
Salinity Resistance
Cold Resistance
Insect Resistance
Prerequisite for Transgenic Technologies
Current Status of Transgenic Technologies
End-Product Quality Improvement. Nutritional QualityProcessing Quality and Functional Foods
Sensory Quality
Parthenocarpic Attributes
Food Safety
Food Applications
Biofarming
Enzymes and Plant-Based Antibodies
Edible Vaccines
Future Research Needs
References
Chapter 5 Good Agricultural Practices and Good Manufacturing Practices for Vegetable Production
Introduction
The Evolution of Produce Safety
The Produce Safety Continuum
Good Agricultural Practices
Good Manufacturing Practices
HACCP
Record Keeping
Worker Health, Hygiene, and Training
Soil Amendments and Manure
Production Water
Water Sources. Method of ApplicationTiming of Application
Preventing Backflow
Wildlife
Postharvest Water
Water Disinfection
Infiltration
Cleaning and Sanitation
Pest Control in Packinghouses
Preventing Entry
Eliminating Shelter
Eliminating Food Sources
Eradication
Traceability and Recall
Mock Recall
Crisis Management
Third-Party Audits
Food Safety Everyday
Acknowledgments
References
Chapter 6 Flavor and Sensory Characteristics of Vegetables
Introduction
Biogenesis of Flavors in Vegetables
Flavors and Sensory Characteristics of Vegetables
Leafy and Leafstalk Vegetables.