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Asian vegetables: Selected fruit and leafy types

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Cantwell, M., X. Nie, Ru J. Zong, and M. Yamaguchi. 1996. Asian vegetables: Selected fruit and
leafy types. p. 488-495. In: J. Janick (ed.), Progress in new crops. ASHS Press, Arlington, VA.

Asian Vegetables: Selected Fruit and Leafy

Types
Marita Cantwell, Xunli Nie, Ru Jing Zong, and Mas Yamaguchi

1. ASIAN CUCURBITS
1. Bitter melon (Momordica charantia L.)
2. Fuzzy melon (Benincasa hispida var. chieh-gua How.)
3. Angled luffa [Luffa acutangula (L.) Roxb.]
2. ASIAN COOL-SEASON LEAFY VEGETABLES
1. Chinese chives (Allium tuberosum Rottler ex Sprengel, syn. A. odorum)
2. Chinese broccoli or gai-lan (Brassica oleracea L. var. alboglabra Bailey)
3. Chinese flowering cabbages or choy sums (Brassica campestris L. ssp. chinensis
var. utilis Tsen et Lee = B. campestris ssp. chinensis var. parachinensis L.H.
Bailey)
3. REFERENCES
4. Table 1
5. Table 2
6. Table 3
7. Table 4
8. Fig. 1
9. Fig. 2
10. Fig. 3
11. Fig. 4
12. Fig. 5
13. Fig. 6
14. Fig. 7

The demand for Asian vegetables has expanded in the U.S. marketplace (Morr 1989; Lamberts
1992) due to increased ethnic diversity in the population, increased emphasis on healthy foods,
and the desire to have variety in the diet. In 1993 and 1994 production statistics gathered by
County Agricultural Commissioners in California, seven counties (Fresno, Monterey, Riverside,
San Bernadino, San Luis Obispo, Santa Clara, and Ventura) reported Oriental Vegetables as a
production category. In these counties, Asian vegetable production accounted for 1.0% to 5.0%
of the farm-gate value of all fresh market vegetables.

In a previous review of Asian vegetables, Yamaguchi (1990) considered several vegetables

including water bamboo (Zizania latifolia), lotus root (Nelumbo nucifera), water spinach
(Ipomoea aquatica), yard-long beans (Vigna sesquipedalis), mitsuba (Cryptotaenia japonica),
and winter radishes (Raphanus sativuus). Our intention here is to review the production and
marketing of several other specialty Asian vegetables. In this paper we focus on examples from
the extensive groupings of warm-season fruit vegetables from the Cucurbitaceae (Yang and
Walters 1992; Ng 1993), including bitter melon (Momordica charantia), fuzzy melon
(Benincasa hispida), angled luffa (Luffa acutangula), as well as several cool-season leafy
vegetables including Chinese broccoli or gai-lan (Brassica oleracea var. alboglabra), Chinese
flowering cabbages or choy sums (Brassica campestris var. parachinensis), and the leaves and
flower buds of Chinese chives (Allium tuberosum). The cucurbits that are included are
considered more heat tolerant than other more commonly grown members such as cucumbers
and summer squashes. The cool season vegetables included are much appreciated for their
quality (Willoughby 1995), but are not yet widely grown in the U.S. An additional emphasis in
this paper will be on the postharvest handling characteristics of these vegetables.

ASIAN CUCURBITS
Bitter melon (Momordica charantia L.)

Bitter melon is a cucurbit vine native to Asia with eastern India and southern China proposed as
the centers of domestication (Yang and Walters 1992). It is now widely cultivated throughout the
world for the immature fruits, and sometimes for the tender leafy shoots or the ripe fruits. Other
species used for their immature fruits in a similar way are M. cochinchinensis and M. dioica. The
immature fruits are stuffed, pickled, and sliced into various dishes. The immature fruits, called
bitter melon, bitter gourd, or balsam pear, are harvested at developmental stages up to seed
hardening; the fruits are warty in appearance and vary in size from 12 to 30 cm long.

The bitter melon vine is a rapidly growing monoecious herbaceous vine (Fig. 1) which needs to
be trellised. Bitter melon is best adapted to hot to moderate climates and grows well in a variety
of soils. Flowering begins about 1 month after seed planting. A fruit fly (Strumetia cucurbitae)
attacks the fruit in some production areas, and the fruit are covered with paper protective bags.
Fruits can be harvested at any stage of development, but are typically harvested fully sized but
green, about 2 weeks after anthesis (Fig. 2).

There are three horticultural groups or types of bitter melons (Yang and Walters 1992): (1) small
fruit type, 10-20 cm long, 0.1-0.3 kg in weight, usually dark green, fruit are very bitter; (2) long
fruit type, type most commonly grown commercially in China, 30-60 cm long, 0.2-0.6 kg in
weight, light green in color with medium size protuberances, and only slightly bitter; and (3)
triangular fruit type, cone-shaped, 9-12 cm long, 0.3-0.6 kg in weight, light to dark green with
prominent tubercles, moderately to strongly bitter.
The bitter principle, for which the fruit is named, is due to the alkaloid momordicine, not to
cucurbitacins as in other members of the Cucurbitaceae. Immature fruits are less bitter than the
mature but unripe fruits. Among the different types of bitter melons, smaller darker green types
are very bitter, and the lighter green-colored fruit are slightly bitter. Bitter melon is also
important for various medicinal properties (Morton 1967), with more recent attention focused on
it as a hypoglycemic agent (Perl 1988).

The spongy white interior pulp and seeds of unpeeled immature bitter melon are sliced for use as
a vegetable in various Asian dishes. The fruit are parboiled or soaked in salted water to remove
excessive bitter principle. Proximate composition is similar to that of other immature cucurbit
fruits (Table 1).

Good quality bitter melon should have a fresh appearance and the peel should be of uniform
green color and free from visual defects. The developing fruit should be firm without excessive
seed development, and free of defects such as decay and splitting, both associated with fruit
ripening. When the fruit begins to ripen, the exterior color changes from green to yellow and the
pulp becomes gelatinous and orange-red (Fig. 3). Contary to other cucurbits, the seed arils also
change color from white-cream to a bright red. Among the more than 14 carotenoids identified
during the ripening process, the principal carotenoid is cryptoxanthin (Rodriguez et al. 1976).
Coincident with color changes, the fruit pulp loses bitterness and becomes sweet.

The bitter melon is harvested, selected for size and uniformity of fruit surface characteristics and
commonly packed in carton or wood boxes containing 5, 10, or 20 kg. It is a chilling sensitive
vegetable, and may be air-cooled to 10° to 12°C (Zong et al. 1995). Less commonly, the bitter
melon is harvested, hydrocooled and treated with a postharvest fungicide. Bitter melon are
intermediate in perishability among vegetable crops (Table 2, 3, 4).

Fuzzy melon (Benincasa hispida var. chieh-gua How.)

Fuzzy or hairy melon is also called Chinese squash or moqua. Mature fruits of some Benincasa
hispida [syn. B. cerifera (Thunb) Cogn.] are commonly called wax gourd, winter gourd or
Chinese preserving melon. These can be stored for many months and are prepared stuffed and
baked and in soups.

The immature fuzzy melon fruits have a delicious flavor, stronger and more distinctive than than
of immature summer squash, although composition is similar to that of summer squash (Table 1).
Flavor can change during storage, with the fuzzy melon taking on an acidic, less agreeable flavor
(Table 4).

The diversity and antiquity of cultivars in China suggest that this crop may be indigenous to
southern China (Yang and Walters 1992). Cultivars of B. hispida are classified on the basis of
wax formation on the mature fruit, fruit size, and shape and pubescence of the immature fruits,
from which its common name is derived. Generally, separate cultivars are used for immature
vegetable production and for mature fruit production (Yang and Walters 1992). One vegetable
type has fruits which are cylindrical and roundish with many bristle-like trichomes on the
epidermis. The other (jointed gourd) has immature fruits which are narrowed in the center
(dumbbell shaped) with their length 2-3 times their width. Small solid green fruit are the best; the
younger the fruit, the firmer the flesh.

Fuzzy melon is a vigorous annual vine which is usually allowed to spread over the ground like a
pumpkin or winter squash. It can also be grown upright, trellised. The immature fruits can have
skin colour of various shades of green, depending on variety; all have white flesh. They may be
picked within 1 week of flowering, but should not be harvested too mature. Once harvested, the
fuzzy melon is susceptible to physical damage but is moderately perishable (Table 2, 3, 4); it is
commonly picked and packed in wooden containers of 10 kg or more for commercial handling
(Fig. 4).

Angled luffa [Luffa acutangula (L.) Roxb.]

Angled luffa is another cucurbit native to Asia cultivated since ancient times. The young
immature fruit is also called Chinese okra, because of the okra-like shape and external
appearance of the tender ridges. Luffas can only be eaten when young as mature fruits become
very bitter due to the development of purgative chemicals (Heiser 1979; Yang and Walters 1992).
The species used for vegetable production is usually a separate species from the more fibrous
species routinely used for sponge production (L. aegyptiaca) (Davis and McCourley 1993).
Immature fruits of Luffa acutangula are considered to be superior in flavor to immature fruits of
L. aegyptiaca (Ng 1993).

High temperatures (30°-35°C) are required for reasonable (50%) seed germination and early
growth in L. acutangula (Huyskens et al. 1993). Long days and high temperatures favored the
development of more female flowers than short days and lower growing temperatures. Luffa are
grown usually on trellises since trained plants are higher yielding. Each plant will yield from 10-
23 fruits (Huyskens et al. 1993). Yields are about 3500 to 5000 kg/ha with a density of 10,000
plants/ha.

After harvest, angled luffa are very perishable. Water loss leads to toughening of the peel, but the
fruits are chilling sensitive and the lowest recommended temperature for 1 to 2 weeks of storage
is 10°C. Huyskens et al. (1993) showed that luffa rapidly lost weight, sugars, and acids during
storage at 4°, 8° and 12°C, with quality losses minimized at 4°C. However, storage at
temperatures below 10°C probably induced symptoms of chilling injury (Fig. 5) as reported by
Zong et al. (1992). Therefore storage conditions at 10°C (50°F) with high humidity are
recommended to reduce weight and quality loss.

ASIAN COOL-SEASON LEAFY VEGETABLES

Chinese chives (Allium tuberosum Rottler ex Sprengel, syn. A. odorum).

Chinese chives have a long history of cultivation for culinary and medicinal use. Three
horticultural products are derived from Allium tuberosum: the green (Fig. 6) and blanched leaves
and the closed flower buds. In addition, the bulbs may be harvested and used like garlic. The
common name Chinese chives is most often used for A. tuberosum, but it is also called oriental
garlic, Chinese leek, garlic chives, or flowering leek. All parts of the plant have a mild garlic
flavor, and like common chives, Chinese chives are mainly used as a fresh culinary herb
(Larkcom 1991).

Chinese chives is a perennial plant 30 to 45 cm in height that grows in a clump of 4 to 10 bulbs,

each producing 4 to 5 thin flat leaves. Chinese chives is a cool season vegetable which flowers in
the hot summer months. The plants live for many years, developing large spreading rhizomes.
Chinese chives are usually divided into leafy and flowering types, although most current
cultivars are dual purpose. They tolerate a wide range of climates and soils.

As a commercial crop they are grown in beds as a semi-permanent crop for 4 to 5 years, and are
intercropped with quick growing leafy greens. Limited harvesting is done during the first year's
growth so that reserves build up in the roots. Blanching, or growing the chives in the dark
produces a higher value product with soft, yellow leaves and a more subtle garlic flavor.
Typically, a green chive production cycle is alternated with a blanched chive production cycle
under favorable growing conditions. Under slower growing conditions, only one or two cuttings
of blanched chives per year will be taken as it weakens the plant. After harvesting green leaves,
resprouting plants are covered with clay pots, or commercially, with plastic films, straw mulches
or earth.

Green chives are be stored at least two weeks at low temperatures (Zong and Cantwell unpubl.).
Blanched chinese chives are higher respiring and more perishable than the green leaves, and
shelf-life is <5 days. Both green and blanched chives are packed in waxed boxes containing 5 to
10 kilos of product. They may be vacuum-cooled, air-cooled or ice-cooled. A paper liner used
inside the boxes may result in heat build up, expecially if the product has not been precooled and
the box has little venting. Flower buds are bunched and banded and shipped vertically in single
layer trays or packed horizontally in boxes used for the leaves.

Chinese broccoli or gai-lan (Brassica oleracea L. var. alboglabra Bailey)

This excellently flavored broccoli relative is also called Chinese kale or kailan. The edible
vegetable consists of a tender green flower stem with buds of what will become white flowers.
The leaves and stems are light to medium green in color and are covered with a white haze due
to cuticle and wax development (Larkcom 1991).

Different varieties of gai-lan vary in stem length and color from light to medium green. About
55-70 days are required from a fall seeding to harvest maturity. It grows best during cooler
weather. Gai-lan is planted with 2 to 4 rows per bed, 8 to 12 cm between plants, with a planting
density of 108,000 to 220,000 plants/ha. Average seasonal yield, with 2 to 3 harvests, is 320-600
18 kg-crates/ha (Shuler 1995).

At harvest the flower buds should be closed (Fig. 7). After harvest the stem becomes tougher
than does that of Chinese kale and it may be peeled before use much as broccoli stems are. Gai-
lan, like broccoli, is very perishable. Postharvest defects and recommended conditions are
described in Table 2, 3, 4.
Chinese flowering cabbages or choy sums (Brassica campestris L. ssp. chinensis
var. utilis Tsen et Lee = B. campestris ssp. chinensis var. parachinensis L.H.
Bailey)

Choy sums are also referred to as mock pak choy. This vegetable is grown and harvested similar
to gai-lan. The white to light green stems are cooked without peeling and have a pleasant, mild
flavor. Important quality characteristics are a tender stalk and closed yellow flower buds. For
optimum quality, cooler growing weather is required. Under Florida conditions, average days
from fall seeding to harvest maturity are 60-70. Choy sum is planted with 3-4 rows per bed with
plants spaced 20-30 cm apart; planting density varies from 72,000 to 108,000 plants/ha. Average
seasonal yield, with 2 to 3 harvests, is about 620-980 18 kg-cartons/ha (Shuler 1995).
Postharvest requirements are similar to those of other cool season leafy vegetables (Table 3 and
4).

REFERENCES
• Allen, P. and C. Wyman. 1986. Glossary of oriental vegetables. Family Farm Series,
Small Farm Center, Univ. of California, Davis.
• Davis, J. and C.D. DeCourley. 1993. Luffa sponge gourds: a potential crop for small
farms. p. 560-561. In: J. Janick and J.E. Simon (eds.), New crops. Wiley, New York.
• Dahlen, M. and K. Phillips. 1983. A popular guide to chinese vegetables. Crown Publ.,
Inc., New York.
• Heiser, Jr., C.B. 1979. The gourd book. Univ. Oklahoma Press, Norman, OK.
• Hung, L., H. Huang, and H.-F. Yen (eds.). 1992. The nomenclature of vegetable crops.
National Taiwan Univ.
• Huyskens, S., S. Mendlinger, A. Benzioni, and M. Ventura. 1993. Optimization of
agrotechniques in the cultivation of Luffa acutangula. J. Hort. Sci. 68:989-994.
• Kays, S.J. and J.C. Silva Dias. 1995. Common names of commercially cultivated
vegetables of the world in 15 languages. Econ. Bot. 49:115-152.
• Lamberts, M. 1992. Production trends for specialty Asian vegetables in Dade County,
Florida. Acta Hort. 318:79-85.
• Larkcom, J. 1991. Oriental vegetables: The complete guide for kitchen and garden.
Kodansha Intl. Ltd., Tokyo.
• Lin, C.H. 1989. Diversification and marketing status of vegetable crops in Oriental
tropics. Acta Hort. 242:45-58.
• Morr, D. 1989. Asian produce enters the American mainstream. Produce Business
5(8):15-19.
• Morton, J.F. 1967. The balsam pear-an edible, medicinal and toxic plant. Econ. Bot.
21:57-68.
• Myers, C. (ed.). 1991. Specialty and minor crops handbook. The Small Farm Center,
Univ. California Publ., Davis. Crops Sheets 001-037.
• Ng, T. 1993. New opportunities in the Cucurbitaceae. p. 538-546. In: J. Janick and J.E.
Simon (eds.), New crops. Wiley, New York.
• Perl, M. 1988. The biochemical basis of the hypoglycemic effects of some plant extracts.
vol. 3, p. 49-70. In: L.E. Craker and J.E. Simon (eds.), Herbs, spices and medicinal
 plants: Recent advances in botany, horticulture, and pharmacology. Oryx Press, Phoenix,
AZ.
• Rodriguez, D.B., L.C. Raymundo, T.-C. Lee, K.L. Simpson, and C.O. Chichester. 1976.
Carotenoid pigment changes in ripening Momordica charantia fruits. Ann. Bot. 40:615-
624.
• Shuler, K.D. 1995. Guidelines for Chinese leafy and root crop vegetable production in
South Florida. p. 53-57. In: G.J. Hochmuth and D.N. Maynard (eds.), FACTS 1995
Vegetable Crop Proc.
• Walters, T.W. and D.S. Decker-Walters. 1988. Notes on economic plants: Balsam-pear
(Momordica charantia, Cucurbitaceae). Econ. Bot. 42:286-292.
• Willoughby, J. 1995. Asian greenery. Saveur 5:66-76.
• Wills, R.B.H., A.W.K. Wong, F.M. Scriven, and H. Greenfield. 1984. Nutrient
composition of Chinese vegetables. J. Agr. Food Chem. 32:413-416.
• Wittwer, S., Y. Youtai, S. Han, and W. Lianzheng. 1987. Feeding a billion: Frontiers of
Chinese agriculture. Michigan State Univ. Press, East Lansing.
• Yamaguchi, M. 1973. Production of Oriental vegetables in the United States.
HortScience 8:362-370.
• Yamaguchi, M. 1983. World vegetables. Principles, production and nutritive values. AVI,
New York.
• Yamaguchi, M. 1990. Asian vegetables. p. 387-390. In: J. Janick and J.E. Simon (eds.),
Advances in new crops. Timber Press, Portland, OR.
• Yang, S-L. and T.W. Walters. 1992. Ethnobotany and the economic role of the
Cucurbitaceae of China. Econ. Bot. 46:349-367.
• Zong, R.J., M. Cantwell, L. Morris, and V. Rubatzky. 1992. Postharvest studies on four
fruit-type Chinese vegetables. Acta Hort. 318:345-354.
• Zong, R.J., L. Morris, and M. Cantwell. 1995. Postharvest physiology and quality of
bitter melon (Momordica charantia L.). Postharvest Biol. Tech. 6:65-72.

Table 1. Nutritive composition per 100 g edible portion of selected Asian vegetables (Source:
Wills et al 1984).
Fruit vegetables Leafy vegetables
Benincasa Luffa Momordica Allium Brassica campestris
Component
hispida acutangula charantia tuberosum 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
2.0 0.2 0.2 1.0 0.9
(g)
Dietary fiber
2.1 3.3 3.3 3.2 2.8
(g)
Organic acids
0.04 0.11 0.11 0.19 0.07
(g)
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 Size (10-12 cm Fresh appearance with Overmature; seed development;
hispida long) uniform color and size; sponginess due to dehydration; pitting
small size with firm due to damage from bristle-like
flesh and little seed trichomes; flavor changes (increased
development sourness); chill injury (pitting, decay,
sunken areas, exudate)
Luffa Size, (10-15 Fresh appearance; Overmature; seed development;
acutangula cm long; 2-5 tender; no damage to dehydration and toughening of peel;
cm diam.) ridges loss of green color; damage to ribs
causes dehydration and decay; chill
injury (discoloration, sunken areas,
decay)
Momordica Size, (10-15 Fresh appearance with Overmature; seed development;
charantia cm long) uniform coloration; softening and ripening with
firm, without excessive internal/external color changes;
seed development scuffing of peel; chill injury (pitting,
discolored areas, decay)
Leafy
vegetables
Allium
tuberosum
Green leaves Size (15-30 Bright green leaves; no Decay; yellowing
cm) defects
Blanched leaves Size (15-30 Creamy-yellow leaves Decay
cm)
Flower buds Size, flower Well formed but still Dehydration; toughening of flower
bud closed flower buds stem
development
Brassica Size, flower 15-20 cm tall green Opening and deterioration of flower
oleracea var. bud stalk; white flower dehydration, yellowing or decay on
alboglabra development buds buds; developed, leaves
not open
Brassica Size, flower 15-20 cm tall white Opening and deterioration of flower
campestris var. bud stalk; yellow flower buds; dehydration, yellowing or decay
parachinensis development buds developed, not on leaves
open

Table 3. Respiration and ethylene production rates of selected Asian vegetables (modified from
Zong et al. 1992, 1995).
Respiration rate Ethylene production rate
(µl CO2/g-h) (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).
Susceptibility to Recommended temperature & Estimated shelf-
Product
water loss relative humidity 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.
High 0-5°C, 90-95% 7-14
alboglabra
Brassica campestris var.
High 0-5°C, 90-95% 7-14
parachinensis

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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