Fruit and Vegetable Preservation
Contents: 1. Preservation of fruit and vegetables. 2. Microbial safety of pickled fruits and vegetables and hurdle technology. 3. Storing vegetables and fruits at home. 4. Fresh fruits and vegetables. 5. Microbiological analysis of fresh vegetables and fruits and effect of anti-microbial load. 6. Preservation of fruit and vegetables at freezing temperatures. 7. Types of food preservation in the 19th century. 8. Food preservation in rural India. 9. Surface decontamination of fruits and vegetables eaten raw. 10. Quality preservation of stored dry fruit by carbon dioxide enriched atmospheres. 11. Fruit and vegetable sector export strategy. 12. Challenges of limiting pesticide residues in fresh vegetables: the Indian experience. 13. Nutritional comparison of fresh, frozen and canned fruits and vegetables. 14. Practical guide fruits and vegetables processing in developing countries. 15. Agricultural diversification and the fruits and vegetables subsector. Bibliography. Index.
All living creatures, including humans, depend on nature for their food. Humans are not only hunters and gatherers, but also farmers. We live from hunting and fishing, agriculture and animal husbandry. Most of our food consists of agricultural products, which are usually seasonal and spoil quickly. To make food available throughout the year, humans have developed methods to prolong the storage life of products: to preserve them. The rotting process can be postponed by adding preservatives, optimizing storage conditions, or applying modern techniques. The last option will not be discussed in this Agrodok. This booklet focuses on the traditional preservation methods still commonly used in developing countries for fruits and vegetables. Fruits and vegetables provide an abundant and inexpensive source of energy, body-building nutrients, vitamins and minerals. Their nutritional value is highest when they are fresh, but it is not always possible to consume them immediately. (jacket)
All living creatures, including humans, depend on nature for their food. Humans are not only hunters and gatherers, but also farmers. We live from hunting and fishing, agriculture and animal husbandry. Most of our food consists of agricultural products, which are usually seasonal and spoil quickly. To make food available throughout the year, humans have developed methods to prolong the storage life of products: to preserve them. The rotting process can be postponed by adding preservatives, optimizing storage conditions, or applying modern techniques. The last option will not be discussed in this Agrodok. This booklet focuses on the traditional preservation methods still commonly used in developing countries for fruits and vegetables. Fruits and vegetables provide an abundant and inexpensive source of energy, body-building nutrients, vitamins and minerals. Their nutritional value is highest when they are fresh, but it is not always possible to consume them immediately. (jacket)
