Commercial Fruit Processing

• use of fewer additives containing sodium, spices, artificial colors and flavors, and "energy" • continued use of fruits in cereals, salads, cakes, pies, and other com­ binations, as a source of minerals, vitamins, fiber, and natural flavors and colors An important recent innovation is low-moisture processing, in which fruit, with no added sugar, preservative, or carrier, is converted into convenient dehydrated forms. Development of this technology has been stimulated by high transportation rates, improvements in technology, and revolutionary new packages. In addition to raisins, prunes, and dehy­ drated apples, pears, peaches, and apricots, bananas are available in flakes, slices, and granules; pineapple and other tropical fruits also are available in new forms. Another low-moisture product is apple fiber sol­ ids, consisting of cell wall material (cellulose, hemicellulose, lignin, and pectin) and apple sugars. Low-moisture forms of other fruits are becom­ mg more common. Commercial Fruit Processing is a companion volume to Commercial Vegetable Processing, also edited by B. S. Luh and J. G. Woodroof; both are being updated and revised simultaneously. Grateful acknowledgments and thanks go to contributors who wrote in their own area of expertise on commercial fruit processing. Credit also goes to more than a dozen commercial companies and individuals who supplied photographs, charts, tables, and data from commercial opera­ tions. Thanks also to Ann Autry who typed, corrected, and edited the manu­ script; and to Naomi C. Woodroof, my wife, for assisting in research. Front Matter....Pages i-x History and Growth of Fruit Processing....Pages 1-24 Harvesting, Handling, and Holding Fruit....Pages 25-97 Fruit Washing, Peeling, and Preparation for Processing....Pages 99-120 Seasonal Suitability of Fruits for Processing....Pages 121-128 Factors Affecting Microflora in Processed Fruits....Pages 129-161 Canning of Fruits....Pages 163-261 Freezing Fruits....Pages 263-351 Dehydration of Fruits....Pages 353-405 Brining Cherries and Other Fruits....Pages 407-424 Other Products and Processes....Pages 425-480 Flavor and Color of Fruits as Affected by Processing....Pages 481-529 Composition and Nutritive Value of Raw and Processed Fruits....Pages 531-564 Grades and Standards for Raw and Processed Fruits....Pages 565-582 Storage Life of Canned, Frozen, Dehydrated, and Preserved Fruits....Pages 583-611 Plant Sanitation and Waste Disposal....Pages 613-646 Fruit Consumption Trends and Prospects....Pages 647-672 Back Matter....Pages 673-678