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    Processing of fruits and vegetables

    In previous blog post we wrote about storage of fresh fruits and vegetables. But fruits and vegetables can be also stored in many other forms, such as canned, frozen, dried or juced.

    Modern lifestyle and diet, which prompted the human to adequately storage a variety of fruits and other plant organs, influenced on the development and implementation of the many methods and procedures for preservation of fruits and vegetables.

    Technological procedures of processing of fruit and vegetables can be classified into few processing methods:

      • Traditional processing methods – drying, concentrating, heating (cooking, baking, frying)
        cooling, use of additives – preservatives, acidification, fermentation
      • Improved traditional methods of processing – the application of increased temperatures (sterilization, pasteurization), the application of low temperature (cooling, freezing), aseptic packaging, controlled atmosphere -CA, freeze-drying, microfiltration and membrane processes, packaging (MA and vacuum)
      • Procedures that are investigating – high voltage pulse techniques, photodynamic inactivation, microwave processing – heating, high pressure treatment, ionizing radiation, heating of electrical resistance effect and induction

    Heat treatment and sterilization

    One of the traditional methods of preserving process of fruits and vegetables is a thermal treatment, which involves the use of heat, ie. increased temperatures. Heat treatment is carried out by methods of sterilization, pasteurization and blanching, thus hermetically sealed packaging is used (usually made of metal, glass or plastic).

    Fruits, vegetables and their products represent a significant segment of the human diet, as they create the preconditions of proper nutrition. From a global point of view fruits and vegetables are present in the human diet all over the world, but it is also interesting that the relatively large producers of fruits and vegetables are developing countries.

    Fruit and vegetable products

    It is a large number of products that can be produced from fruits and vegetables. In the table below you can see the list of products.

    Fruit productsVegetable products
    frozen fruitfrozen vegetables
    jamvegetable juice
    fruit jelliesconcentrated vegetable juice
    pasteurized fruitpasteurized vegetables
    fruit cheesesterilized vegetables
    frozen pulp of the fruitfrozen pulp of the fruit dried vegetables
    pasteurised mashmarinated vegetables
    candied fruitsbiological canned vegetables
    dried fruitvegetable sauce
    fruit juiceother vegetable products
    fruit juice powder
    fruit syrup
    low-calorie products

    Frozen, canned or dried fruits and vegetables have a lot of benefits, such as longer shelf life, convenience, year round availability, most vitamins are retained as they are generally processed and packaged within hours of being picked, easy storage, easy preparation etc. To learn more about processing of fruit, vegetables and also cereals, check out the knowledge base in Agrivi farm management system.

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