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Fruit and Vegetable Processing Technology

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 Recent
Advances in
Horticulture

Authors
Swatantra Yadav
Mr. Adarsh Pandey
Dr. Mohit Lal
Dr. Dijendra Kumar
Published By: Rubicon Publications

4/4A Bloomsbury Square,

Bloomsbury Square,
London, WC1A 2RP, England
Email: info@[Link]

Authors: Swatantra Yadav, Mr. Adarsh Pandey, Dr. Mohit Lal and Dr.
Dijendra Kumar

The author/publisher has attempted to trace and acknowledge the materials

reproduced in this publication and apologize if permission and
acknowledgements to publish in this form have not been given. If any material
has not been acknowledged please write and let us know so that we may
rectify it.

© Rubicon Publications
Edition: 1st
Publication Year: 2022
ISBN:9781804339909
Pages: 378
Price: £ 24
 Contents

S. No. Chapters Page No.

1. Recent Trends in Propagation 01-23

(Ankur Kumar Pal, Deepak Kumar and Satvaan Singh)

2. Commercial Varieties of Regional, National and

International Importance of Fruits 25-39
(Satvaan Singh, Vishal Gangwar and Dhiru Kumar Tiwari)

3. Types of Gardens 41-48

(Swatantra Yadav and Adarsh Pandey)

4. Cultivation of Mango 49-62

(Ankur Kumar Pal, Vaishali Kumari and Manish Kumar)

5. Cultivation of Banana 63-73

(Satvaan Singh, Adarsh Pandey and Dhiru Kumar Tiwari)

6. Cultivation of Papaya 75-85

(Veersain and Mohit Kumar)

7. Cultivation of Sapota 87-94

(Mohit Kumar and Veersain)

8. Cultivation of Aonla 95-100

(Dhiru Kumar Tiwari, Rohit Gangwar and Vishal Srivastava)

9. Cultivation of Ber 101-106

(Dhiru Kumar Tiwari, Vishal Srivastava and Rohit Gangwar)

10. Cultivation of Minor Fruit of Tropics 107-120

(Satvaan Singh, Dhiru Kumar Tiwari and Akanksha Marwah)

11. Planting Systems 121-132

(Satvaan Singh, Deepak Kumar and Adarsh Pandey)

12. Fruit Set and Development 133-147

(Satvaan Singh, Riya Jakhwal and Dhiru Kumar Tiwari)
13. Fruit and Vegetable Processing Technology 149-158
(Swatantra Yadav and Adarsh Pandey)

14. Harvesting, Grading and Packing of Fruits 159-166

(Satvaan Singh, Akanksha Marwah and Dhiru Kumar Tiwari)

15. Storage and Ripening Techniques 167-176

(Satvaan Singh, Manish Kumar and Vaishali Kumari)

16. Value Addition of Horticultural Crops 177-181

(Adarsh Pandey, Swatantra Yadav, Dijendra Kumar and Mohit Lal)

17. Control of Fungal and Bacterial Disease of Fruits

Crops 183-195
(Mohd. Rameez, Malik Mobeen Ahmad and Saba Siddiqui)

18. Control of Fungal and Bacterial Disease of Fruits

Vegetables Crops 197-203
(Mohd. Rameez, Faria Fatima and Mohammad Said)

19. Management of Important Pest and Diseases of Fruit

Crops 205-217
(Ashish Kumar Patel, Adarsh Pandey and Alok Kumar Pandey)

20. Management of Important Pests and Disease of

Vegetable Crops 219-228
(Mohd. Rameez, Malik Mobeen Ahmad and Salman Ahmad)

21. Root Zone and Canopy Management 229-237

(Satvaan Singh, Shashank Tomer and Sudhanshu Singh)

22. Role of Bio-Regulators 239-250

(Satvaan Singh, Sudhanshu Singh and Shashank Tomer)

23. Cropping Systems 251-262

(Satvaan Singh, Vishal Gangwar and Adarsh Pandey)

24. Biodiversity of Minor Fruit Crops 263-269

(Adarsh Pandey, Swatantra Yadav, Dijendra Kumar and Mohit Lal)

25. Breeding Strategies for Abiotic Stress Tolerance in

Vegetable Crops 271-281
(Mohit Lal, Dijendra Kumar, Swatntra Yadav and Adarsh Pandey)
26. Precision Brinjal Cultivation Technology 283-289
(Dijendra Kumar, Mohit Lal, Swatntra Yadav and Adarsh Pandey)

27. Production Technology of Jamun 291-298

(Adarsh Pandey, Swatntra Yadav, Mohit Lal and Dijendra Kumar)

28. Lawn Establishment 299-307

(Abhishek Chandra, Devanshu Shukla, Amit Kumar Singh, Yashpreet
Kaur and Priyanshi Saxena)

29. Sweet Potato Cultivation 309-316

(Mohit Lal, Dijendra Kumar, Swatntra Yadav and Adarsh Pandey)

30. Physiology of Ripening of Fruits 317-323

(Usha Shukla, Adarsh Pandey and Alok Kumar Pandey)

31. Orchid Cultivation 325-331

(Abhishek Chandra, Amit Kumar Singh, Priyanshi Saxena, Devanshu
Shukla and Yashpreet Kaur)

32. Production Technology of Passion Fruit 333-341

(Swatntra Yadav, Adarsh Pandey, Mohit Lal and Dijendra Kumar)

33. Production Technology of Pecanut 343-348

(Swatntra Yadav, Adarsh Pandey, Dijendra Kumar and Mohit Lal)

34. Protected Cultivation 349-356

(Dijendra Kumar, Mohit Lal, Swatntra Yadav and Adarsh Pandey)

35. Training and Pruning 357-369

(Abhishek Chandra, Yashpreet Kaur, Amit Kumar Singh, Priyanshi
Saxena and Devanshu Shukla)

36. Production Technology of Walnut 371-378

(Adarsh Pandey, Swatntra Yadav, Dijendra Kumar and Mohit Lal)
 Chapter - 13
Fruit and Vegetable Processing Technology

Authors
Swatantra Yadav
Research Scholar, Department of Horticulture (Fruit Science),
Chandra Shekhar Azad University of Agriculture &
Technology, Kanpur, Uttar Pradesh, India
Adarsh Pandey
Department of Horticulture, Dr. Ram Manohar Lohia Awadh
University, Ayodhya, Uttar Pradesh, India

Page | 149
Page | 150
 Chapter - 13
Fruit and Vegetable Processing Technology
Swatantra Yadav and Adarsh Pandey

Processing of fruits and vegetables is very important to produce products

for direct consumption and as food ingredients. During processing, the main
objectives are to preserve the color, flavor, texture, and nutrition while
prolonging the shelf life of perishable fruits and vegetables. This chapter is
divided into two main sections i.e. raw materials and basic processing. In the
raw materials section, important chemical composition, pigments, and
enzymes in fruits and vegetables, as well as their role in processing are
discussed in the basic processing section the processes used in the production
of fruits and vegetables, including grading, washing, cooling, peeling,
blanching, size reduction, freezing, dehydration, canning, minimal
processing and sustainability.
Fruit beverages
Unfermented beverages preparation and preservation

i) Selection of fruit ii) Sorting and washing

iii) Juice extraction iv) Deaeration
v) Straining or filtration vi) Clarification
vii) Addition of sugar viii) Fortification
ix) Preservation x) Bottling

Unfermented beverages

i) Juices ii) Ready-to-serve (RTS)

iii) Nectar iv) Cordial
v) Squash vi) Crush
vii) Syrup viii) Fruit juice concentrate
ix) Fruit juice power x) Barley water
xi) Carbonated beverages

Juices are two types: Natural juice (contain only natural sugars) and
Sweetened juice (at least 85 % juice and 10 % TSS).

Page | 151
Flow-chart of Apple juice processing

Blended juices: Two or more juices are mixed by well balanced, rightly
flavored, highly palatable and refreshing for example- grape (97 %) and lime
(3%) grape (50%) and orange (50%) etc.
Ready to serve (RTS): At least 10 % fruit juice, 10 % total soluble solid
and not diluted before serving.

Page | 152
 Nectar contains at least 20 % fruit juice/pulp, 15 % total soluble solid
and 0.3 % acid and it does not required dilution before serving.
Cordial: sparkling, clear, sweetened juice, pulp and other insoluble
substances have been completely removed. Al least 25% fruit juice, 30 %
total soluble solid, 1.5 % acid and 350 ppm sulphur dioxide. Lime and lemon
are suitable for making cordial.

Page | 153
Flow chard of processing of cordial

Squash: at least 25 % fruit juice/pulp, 40-50 % total soluble solid, 1.0

% acid and 350 ppm sulphur dioxide/600 ppm sodium benzoate. It is diluted
before serving. Mango, orange and pineapple are used for making squash
commercially.

Page | 154
Fruit juice concentrate
Water mostly removed by heating or freezing which contains 32 % total
soluble solids.
Advantages: Reduced weight and bulk-economy in packaging, storage
and transport, fully utilization of fruits-stabilize the prize used as base
material.
Disadvantages: Fermentation is not prevented, non-enzymatic
browning occurs and gel formation takes place.
Fruits are a high-moisture, generally acidic food that is relatively easy to
process and that offers a variety of flavour, aroma, colour, and texture to the

Page | 155
diet. Vegetables consist of a large group of plants consumed as food.
Perishable when fresh but able to be preserved by a number of processing
methods, they are excellent sources of certain minerals and vitamins and are
often the main source of dietary fibre.
Methods of Processing: Processing of fruits and vegetables is very
important to produce products for direct consumption and as food
ingredients. There are three major processes viz., Canning, Freezing and
Drying
Canning: Canning is defined as preservation of foods in hermetically
sealed containers and usually implies heat treatment as the principal factor in
prevention of spoilage. Canning was invented by Nicholas Appert in 1910 so
also termed as Appertization.
Foods that are canned contains
 Low acid foods: Meat, fish, poultry, dairy fall into a pH range of
5.0 to 6.8. This large group is commonly referred to as the low acid
group.
 Acid foods: With pH values between 4.5 and 3.7. Fruits such as
pear, oranges, apricots and tomatoes fall in this class. High acid
foods: Such as pickled products and fermented foods. The pH values
range from 3.7 down to 2.3, also Jams and Jellies are in this
classification.
 Principle of canning: Destruction of spoilage microorganism
within a container by means of heat.
Process
 Selection of fruits and vegetables as they should be absolutely fresh.
 Grading: The selected fruits and vegetables are graded according
to size and colour to obtain uniform quality.
 Washing: It is important to remove pesticide spray residue and dust
from fruits and vegetables.
 Peeling: The objective of peeling is to remove the outer layer.
Peeling may be done in various ways: Hand Peeling, Steam Peeling,
Mechanical Peeling, Lye Peeling.
 Cutting
 Blanching
 Cooling

Page | 156
  Filling: Before filling, cans are washed with hot water and sterilized
 Sealing within 74°C.
 Processing (heating)
 Cooling 36 °C to 42 °C
 Storage
Freezing: Easy, convenient and the least time-consuming, Slows growth
of microorganisms and chemical changes. Preserves the greatest quantity of
nutrients
Freezing Overview: Frozen in many forms - Whole, sliced, crushed,
juiced etc. fruit should be of best quality-choose fully ripe, but firm, fruit.
Immature or overripe produce lower quality when frozen
Types of Packs: Syrup pack, Sugar pack, Dry pack, Unsweetened and
water packs.
For vegetable: Dry and then Tray pack
Vegetables: Thawing for Serving: Most vegetables can be cooked
without thawing, Corn-on-the-cob should be partially thawed before cooking
so that it will heat all the way through, Leafy greens cook more evenly if
partially thawed
Storage Times
Fruits: Most frozen fruits maintain high quality for 8 to 12 months
unsweetened fruits lose quality faster than fruits packed in sugar or sugar
syrups
Vegetables: Most vegetables will maintain high quality for 12 to 18
months at O'F or lower - Use your home-frozen vegetables before the next
year's crop is ready for freezing
Freezing fruits and vegetables is a safe, easy way to preserve foods, wash
all fruits and vegetables thoroughly, follow blanching charts for vegetables,
use proper procedures and equipment, including freezer-safe materials, Use
the freezing process that works best for your family meal needs
Drying method: One of the oldest methods of preserving food,
alternative to canning and freezing. Simple, safe and easy to learn, no
refrigeration needed, takes little space, removes moisture from food so
bacteria, yeasts and moulds cannot grow and spoil food. Slows down action
of enzymes but does not inactivate them
Factors

Page | 157
  Surface area - The greater the faster the product dries
 Temperature - The greater the difference between the product and
drying medium, the greater the rate of drying
 Humidity - The higher, the slower the drying
 Atmospheric pressure - The lower, the lower the temperature
required to remove water.
 Binding of Water: As a product dries, its free water is removed.
This water evaporates first. Water in colloidal gels, such as starch,
pectin or other gums is more difficult to remove. Water that is most
difficult to remove is that chemically bound in the form of hydrates
Methods of Drying
 Sun drying: in Dry, warm climates
 Spray drying
 Tray (air) drying
 Tunnel drying
Packaging requirements for dehydrated foods: Protect against
moisture absorption. Dehydrated foods are hygroscopic in nature, prevent
transmission of water vapor, Physical protection helps in prevents crushing.
Freeze dried foods- porous structures with spaces; easily crushed. Protection
from oxygen and light photo-oxidation

Page | 158

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