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Processing converts perishable fruits and vegetables into

stable products with longer life. Processingfor valueaddition

Main purpose of processing is to minimize thequalitative and quantitative deterioration of the

produce after harvest.

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Introduction

It is not merely to satisfy producers and processors by wayof higher monitory return but also with better taste andnutrition.


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In the current scenario, there is an urgent need to

increase the level of value addition and to improve thequality of value added food products for domestic andexport market.

Processingfor valueaddition

Processing may be p rimary, secondary andtertiary.

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Value is added to the produce by changing their

form, colour to increase the shelf life of perishables.

Introduction


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Prevention of self decomposition of food.


Prevention of damage caused by insect-pests, rodents,birds, human being and mechanical causes etc.

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Principles of Fruit and Vegetable Preservation

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Prevention of microbial decomposition of food.


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Thermal processingProcessingfor value

additionRemoval of water

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Techniques of Fruit and Vegetable Preservation

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Low temperature preservation

Irradiation

Carbonation

Preservation by high sugar and acid

Addition of chemical preservatives

Fermentation

Pickling

High hydrostatic pressures

Hurdle technology


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Refrigeration (-1 to 8 C), Processingfor valueaddition

Freezing (-2 C to lower)

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Low temperature preservation

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Blanching (less than 100 oC),


Pasteurization (below 100 oC) and

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Thermal processing

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Sterilizing (above 100 OC)


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Processed Fruit Products

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Schematic representation of fruit canning unit operations

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Produce is exposed to radioisotopes (gamma rays or X-rays) by a machine, which produces a high-energyelectron beam. This helps in:


Inhibiting sprouting in tubers, bulbs and root crops.

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Irradiation

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Delaying the processes of ripening and senescence incertain climacteric fruits

Controlling the growth of pathogens, which cause decay instored fruits by combination with hot water dip treatments.

Disinfestations of insects, which cause spoilage in fresh fruits,

dry fruits and nuts as well as quarantine restrictions in theirinternational trade, and

Delaying stem elongation and cap opening in buttonmushrooms.


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Carbonation is a process to dissolve carbondioxide in the juice or beverages under certain

pressure and temperatureProcessingfor value

additionIt provides anaerobic environment and does not allowthe growth of mould and yeast.

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Carbonation

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Carbonated drinks gives off gas in fine bubbles and has acharacteristic pungent taste of desired beverages.

It increases the life of the product and alsocontributes in some way to its tang.


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By ProductUtilizationof Mango

Waste frommango

processingplant

Washingwater

(cooling,washing,

blanching)

Peels, coringtrimmings,

stone (drying,

sorting, juiceextraction

Pomace (juiceextraction,beverage

production


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Jams, Jellies, Preserves, Marmalades, andCandies, Crystallized or Glazed fruits and citrus

peels are the some example which are to be preserved by high sugar and acid.


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Preservation by high sugar and acid

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Fruit jam


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CLASS I preservatives are - Common salt, sugar,

dextrose, spices, vinegar or acetic acid, honey. Processingfor valueaddition

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CLASS II - preservatives are generally synthetic chemicalsused in small quantities. Benzoic acid and its salts, sulphurdioxide and the salts of sulphurous acid.

Potassium metabisulphite is generally used in non-coloured products whereas in coloured products containing anthocyanin pigment, sodium benzoate is used.

Addition of chemical preservatives


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The decomposition of carbohydrates by microorganisms orenzymes is called fermentation.


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Fermentation may produce distinctlynew food products such as fermented

pickle, vinegar and alcohol by acetic,lactic and alcoholic fermentation..

The keeping quality of vinegar, fermented pickle and alcoholic beverages depend uponthe presence of acetic acid, lactic acid andalcohol, respectively.

Fermentation


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Pickling a process of preservation of food incommon salt or in vinegar.


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Spices and edible oil also may beadded to the product.

Typical Indian pickles made from mango, lime,turnip, cabbage, cauliflower etc., have beenpopular in several countries.

Pickling


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High pressure with 4000-9000 bars extendsrefrigerated produce shelf life from two months to sixmonths at 4 oC.


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High hydrostatic pressures


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Hurdle Technology processing is a combination of processing technique in which several technological

approaches and unit operations are used. Processingfor valueaddition

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For instance, the techniques like freezing, refrigeration,dehydration, irradiation, pulse electric fields, high pressure

processing, ultra-sanitation, chemical preservatives, pH and wateractivity controls are used in a synergistic fashion to bring aboutdesired microbiological safety and sensory acceptability.

Convenience, safety, microbiological stability andfresh-like appearance are qualities of HT products.

Hurdle technology


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Banana Pulp, beverage, powder, chips.


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Grape Juice, beverages, wine and resins, munnaka(seeded grape).

Mango Juice, pulp, concentrate, beverages,slices, dried form, frozen form, canned mango,amchur, mango leather, bar, jam, etc.

Processed Products

Potato Chips, dried form, canned potato, frozen Frenchfries, potato powder.

Tomato Juice, puree, paste, ketchup, sauce, pickle,canned tomato, soup, dried form.


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Fruits and vegetables are perishable in nature.


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Processing converts them into stable products.

Various methods of preservation viz. physical methods,chemical methods, fermentation, and other means are used.

Let Us Sum Up

Preservation is based on the principles of:

- Prevention of microbial decomposition of foods,

- Prevention of self decomposition of food and

- Prevention of damage caused by insect-pests, rodents, birds,human being and mechanical causes etc.

Various processed products viz. juices and beverages, pulps andconcentrates, canned products, frozen, dehydrated products,ketchup, sauces, pickles, chutneys, jam, jelly, preserved products,candy, glazed fruits and citrus peels etc. can be produced fromfruits and vegetables.


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