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Importance & Scope of F & V Preservation

The document discusses various methods for preserving fruits and vegetables, including canning, salting, drying, freezing, preservation with sugar and chemicals, and fermentation. It provides details on the processes involved and examples of foods preserved by each method. The document aims to explain the importance and scope of fruit and vegetable preservation.

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Shubham Bhosale
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2K views19 pages

Importance & Scope of F & V Preservation

The document discusses various methods for preserving fruits and vegetables, including canning, salting, drying, freezing, preservation with sugar and chemicals, and fermentation. It provides details on the processes involved and examples of foods preserved by each method. The document aims to explain the importance and scope of fruit and vegetable preservation.

Uploaded by

Shubham Bhosale
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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IMPORTANCE & SCOPE OF F & V

PRESERVATION
“Food preservation, any of a number of methods by which
food is kept from spoilage after harvest or slaughter.”
Among the oldest methods of preservation are drying,
refrigeration, and fermentation.
Modern methods include canning, pasteurization, freezing,
irradiation, and the addition of chemicals.
Advances in packaging materials have played an important
role in modern food preservation.
IMPORTANCE & SCOPE OF F & V
PRESERVATION

Preservation : the activity or process of keeping


something valued alive, intact, or free from damage or decay
4 Ways to Preserve Fruits and Vegetables
1. Canning
2. Salting
3. Drying
4. Freezing
SCOPE:
 Production and marketing of fruits and vegetables
must development in to production aspects,
marketing aspects, processing and manufacturing
aspects.
 There is tremendous production of fruits and
vegetables in a shorter period. Therefore, to avoid the
post-harvest loss and to increase substantial returns
to processors for off season consumption.
 Availability of cheap labour, Government Subsidy for
cold storage and processing units, convenience of
roads in case for marketing and transport.
 Availability of cans, bottles, and other equipment at
cheap rate, there is tremendous export of processed
products like Jam, jelly, marmalade, pickles,
etc.dehydrated and dried vegetables in addition to
domestic demand in India.
Methods of Preservation:
1. Asepsis (Absence of infection):

Asepsis means preventing the entry of Microorganisms. Maintaining


of general cleanliness while, picking, grading, packing and
transporting of fruits and vegetables increases their keeping quality
and the products prepared from them will be of superior quality

2. Drying:
Sun-drying or mechanical drying of fruits and vegetables involves
complete removal of the moisture from them. They are then treated
with sulphur fumes to maintain colour and also to avoid spoilage by
Microorganisms. Dates, Grapes, Jack, Peaches, beans, bitter gourd,
Onions, Potatoes etc. are preserved by this method.

3. Freezing:
When fruits and vegetables are brought suddenly to a very low
temperature at which all the chemical reactions stop. But it requires
rather expensive equipment and stripping and storing under
refrigeration.
4. Preservation by heating:

 This process consists basically the application of heat in varying


degrees to the food in close containers for a sufficiently long time
to sterilise the contents before they are hermetically sealed.
 This method of preservation by heat is also known as processing.
Canned fruits and vegetables come under this category.
High temperature used for preservation:
(i) Pasteurization temperature (below 100 °C)
(ii) Sterilization temperature (above 100 °C).

5. Preservation by sugar:

No organisms can grow on a substance which contains sugar


concentration above 65%, as they get desiccated by osmosis. Jams,
Jellies, marmalades, candies, crystallized fruits are preserved by this
method.
6. Preservation by salt:

 Products which contain about 15% salt makes it most unfavourable


for the growth and multiplication of Microorganisms.
 Salt acts both by osmosis and as a poison on Microorganisms.
 Pickles of fruits, vegetables and other pickles products are preserved
by this method..

7. Preservation by chemicals:
 Chemicals like Benzoic acid S02 at specific concentration help to
preserve the fruit juices and squashes.
 Benzoic acid in the form of 0.06-0.10% sodium benzoate is sufficient
and is effective against yeasts and its action is effective in the
presence of CO2.
 Potassium matabisulphite (KMS) when added liberates SO2 which
reacts with water to form sulphurous acid. The concentration of
SO2 recommended is 350 PPM. It is more active against moulds,
spores and bacteria.
8. Preservation by fermentation:
 Fruit juices containing sugar are fermented to produce alcohol.
 These fermented substances keep off the spoilage organisms
due to the presence of alcohol.
 14% alcohol acts as preservative in wines. Wines, beer, vinegar,
fermented drinks, fermented pickles etc. are, prepared by these
processes.

9. Preservation by irradiation:
 Sterilization of food by ionising radiations is a recently
developed method of preservation which is yet to gain
acceptance.
 In the irradiation of food, the radiation dose must be carefully
controlled. The WHO and IAEA have recommended that
radiation dose of upto 1 kilo rad is not hazardous. Radiation
energy must be provided in such a manner that it reaches every
particle of food to ensure adequate killing of all
microorganisms.
Ionizing radiations can be used for sterilisation of food in
hermetically sealed packs, reduction of the spoilage flora on
perishable foods, control of infection in stored cereals, prevention
of sprouting of potatoes, onions etc.
CANNING
Canning is a method of preserving food in which
the food contents are processed and sealed in an
airtight container. Canning provides a shelf life
typically ranging from one to five years, although
under specific circumstances it can be much longer. It
is also known as Appertisation.
WHAT DOES CANNING DO?
 Canning is an important, safe method for preserving
food if practiced properly.
 The canning process involves placing foods in jars or
similar containers and heating them to a temperature
that destroys micro-organisms that cause food to
spoil.
 During this heating process air is driven out of the jar
and as it cools a vacuum seal is formed.
 This vacuum seal prevents air from getting back into
the product bringing with it contaminating micro-
organisms.
SALTING
 salting is the preservation of food with dry edible salt.
 Vegetables such as runner beans and cabbage are also often
preserved in this manner.
 Salting is used because most bacteria, fungi and other
potentially pathogenic organisms cannot survive in a
highly salty environment, due to the hypertonic nature of salt.
DRYING
 Food drying is one of the oldest method of preserving food. In ancient
times the sun and the wind would have naturally way dried foods.
 Some fruits and vegetables suitable for drying include apples, pears,
peaches, plums, apricots, bananas, cantaloupe, strawberries,
blueberries, carrots, celery, corn, green beans, potatoes, and tomatoes.
FREEZING
Freezing is one of the oldest and most widely used methods
of food preservation, which allows preservation of taste,
texture, and nutritional value in foods better than any other
method.
The freezing process is a combination of the beneficial
effects of low temperatures at which microorganisms cannot
grow, chemical reactions are reduced, and cellular metabolic
reactions are delayed
PRESERVATION BY SUGAR & CHEMICALS

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