Processing of Fruits and Vegetables

The processing methods of fruits and vegetables can be classified into two. They are the traditional methods which include drying, concentrating, heating, salting, pickling. Improved traditional methods of processing which includes sterilization, pasteurization, canning, controlled atmosphere, modified atmosphere, freeze drying etc.

As both the domestic market and export market are being benefitted this sector is gaining its importance worldwide. Much advancement is being made including the packaging technologies to maintain the quality after post-harvest.

  • Post-harvest handling techniques
  • Hybridization techniques
  • Minimal processing
  • Natural preservation techniques
  • New product development

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