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Brief Overview of Preservation of Fruits and Vegetables

The document discusses the preparation of fruits and vegetables for preservation. It describes factors to consider when choosing raw materials like demand and quality. It outlines different processing systems from small to large scale. Preparation steps are explained in detail, including cleaning, sorting, peeling, cutting, and blanching to inactivate enzymes and microorganisms while maintaining quality and nutrition.

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RA Tumacay
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61 views

Brief Overview of Preservation of Fruits and Vegetables

The document discusses the preparation of fruits and vegetables for preservation. It describes factors to consider when choosing raw materials like demand and quality. It outlines different processing systems from small to large scale. Preparation steps are explained in detail, including cleaning, sorting, peeling, cutting, and blanching to inactivate enzymes and microorganisms while maintaining quality and nutrition.

Uploaded by

RA Tumacay
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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BRIEF OVERVIEW OF

PRESERVATION OF
FRUITS AND
VEGETABLES
The main objective of fruit and vegetable processing is to
supply wholesome, safe, nutritious and acceptable food to
consumers throughout the year.
FACTORS TO
CONSIDER IN
CHOOSING RAW
MATERIAL
FACTORS TO CONSIDER IN CHOOSING
RAW MATERIAL
a. The demand for a particular fruit or vegetable in the processed form;

b. The quality of the raw material, i.e. whether it can withstand

processing;

c. Regular supplies of the raw material.


TYPES
PROCESSING
SYSTEMS
PROCESSING SYSTEMS

a. Small-Scale Processing
-requires little investment: however, it is time
consuming and tedious
PROCESSING SYSTEMS

b. Intermediate-Scale Processing
-Processing is based on the technology used by
smallscale processors with differences in the type and
capacity of equipment used. The raw materials are
usually grown by the processors themselves or are
purchased on contract from other farmers.
PROCESSING SYSTEMS
c. Large-Scale Processing
-Processing in this system is highly mechanised and
requires a substantial supply of raw materials for
economical operation. This system requires a large
capital investment and high technical and managerial
skills.
PREPARATION
Preparation
Fruits and vegetables should be prepared for
preservation as soon as possible after harvesting, in any
case within 4 to 48 hours.
Preparation
1. Cleaning and washing
- to remove any dirt or insecticide residues.
- When cleaning leafy vegetables, it is best to first
remove the stems.
- Some types of fruit, such as cherries, strawberries and
mushrooms are not washed, because this would
actually increase the spread of micro-organisms.
Preparation
- It is also not advisable to wash cucumbers, because
this shortens their shelf-life.
- Dried beans and nuts are soaked in water for 16-20
hours before being processed further.
Preparation
2. Lye dip
Some products, such as plums and grapes, are immersed
for 5-15 seconds in a pan of hot, almost boiling, lye
(NaOH; 10-20g lye/litre water) to make the peel rough
and to thereby speed up the general drying process.
Preparation
After such a treatment, the fruit has to be rinsed
vigorously with cold water to remove the lye residues.
Lemon juice can also be used to neutralize any
remaining lye residues.
Preparation
Disadvantages:
-considered to be ecologically harmful because alkaline
is transported by the waste water into the environment.
-food can become discoloured and the metal pan could
become corroded
-The use of too-high concentrations of lye is also
unhealthy for the people working with it.
Preparation
3. Sorting
To achieve a uniformly sized product, fruits and
vegetables are sorted immediately after cleaning
according to their size, shape, weight or colour. Sorting
by size is especially important if the products are to be
dried or heated, because their size will determine how
much time will be needed for these processes.
Preparation
4. Peeling
Many types of fruits and vegetables have to be peeled in
order to be preserved. This can easily be done with a
stainless steel knife. It is extremely important that the
knife be made of stainless steel because this will
prevent the discolouration of the plant tissues.
Preparation
It is best to first submerge citrus fruits, tomatoes and
peaches, whose peels are all securely connected to the
fruit, in hot water for 1 ‰ to 3 minutes. The softened
peel can then be removed without too much effort.
Preparation
5.Cutting
Cutting is important for approximately uniform pieces
for the heating, drying and packing stages. Fruits and
vegetables are usually cut into cubes, thin slices, rings
or shreds. The cutting utensils have to be sharp and
clean to prevent micro-organisms from entering the
food.
Preparation
From the moment they are cut, the quality of the
products decreases due to the release of enzymes and
nutrients for micro-organisms. A decrease in quality is
also caused by the damage done to the plant tissues. For
this reason, the interval between peeling/cutting and
preserving has to be as short as possible.
Preparation
6. Blanching
Blanching or pre-cooking is done by immersing fruits or
vegetables in water at a temperature of 90-95C.
Exposing them to steam is also possible. The result is
that fruits and vegetables become somewhat soft and the
enzymes are inactivated. Leafy vegetables shrink in this
process and some of the micro-organisms die.
Preparation
Blanching is done before a product is dried in order to
prevent unwanted colour and odour changes and an
excessive loss of vitamins. Fruit that does not change
colour generally does not need to be blanched. Onions
and leek are not at all suited for blanching.
Preparation
The disadvantage of this blanching method is that many
vitamins are lost in the hot water. Steaming is therefore
a better alternative. Only a small amount of water has to
be added to the pan and brought to the boil. Make sure
that the fruit or vegetable in the colander is touched by
the steam but not by the water.

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