i. FRUIT PROCESSING

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9 Terms

1
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Fruit Food Processing

  • is the transformation of raw fruits into edible, preserved products with a longer shelf life.


2
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Sugar Preservation

  • high concentration of sugar draws moisture out of bacteria, preventing spoilage.


3
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Freezing & Cold Storage

  • low temperatures slow down microbial growth and enzymatic activity.


4
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Drying / Dehydration

  • removing water through sun drying or mechanical dehydrators so microbes cannot survive.


5
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Thermal Processing / Canning

  • heating fruit in sealed containers to destroy micro-organisms, used for peaches, pineapples, and mixed fruits.


6
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Juice Extraction

  • washing, crushing, and clarifying fresh fruit to make single-strength juices or concentrated squashes.


7
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Firmness & Ripeness

  • fruits should be at peak ripeness.


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Blemish Check

  • free from heavy bruises, rot, mold, or pest damage.


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Flavor and Aroma

  • should have a natural, sweet fruit aroma.