FRUITS      AND      VEGETABLE 
        PRESERVATION AND PROCESSING 
         
         
         
                 DR. TIJANI A. S. 
         
         
 Learning objectives 
  
 After going through this topic student’s will be able to: 
  
 Discuss fruits and vegetables preservation 
  
 Describe current technologies for fruits and vegetables preservation 
  
 Describe  fruits and vegetables processing 
  
 Describe  processing of some fruits and vegetables 
      FRUIT AND VEGETABLE 
        PRESERVATION 
 Fruit And Vegetable Preservation 
  
  In practice preservation procedures aim at avoiding microbiological and biochemical 
  deterioration which are the principal forms of deterioration.  
   
  To achieve results, no single method of preservation can be said to be adequate in 
  preserving these delicate produce 
   
  Preservation  of  fruits  and  vegetable  is  best  achieved  by  combining  one  or  two 
  preservation methods together e. g 
  
  Heat sterilization cannot be applied in order to destroy all micro-organisms present 
  in foods without inducing non desirable modifications.  
   
  Preservation  by  dehydration/drying  assures  microbiological  stability  but  has  the 
  drawback of undesirable modifications that appear during storage: vitamin losses, 
  oxidation phenomena, etc.