Methods of storage of fruits and vegetables pdf
File Name: methods of storage of fruits and vegetables .zip
Isaac Kojo Arah, Gerald K. Box HP , Ho, Ghana. Tomato production has increased in recent years due to the economic and nutritional importance of the crop.
How to Store Fruits and Vegetables
Fruits and vegetables are an important part of a well-balanced diet. The United States Department of Agriculture advises diners to fill half their plate with fruits and veggies at every meal. Eating a diet rich in fruits and vegetables can help lower your risk of many health conditions, including high blood pressure, heart disease, stroke, and certain kinds of cancers. For example, they can become contaminated with listeria, salmonella, or other bacteria. Most produce travels long distances before it gets to you. Fruits and veggies may be exposed to harmful bacteria or other contaminants along the way.
Leave refrigerated produce unwashed in its original packaging or wrapped loosely in a plastic bag. Exceptions, such as mushrooms and herbs, are noted below. Fruits and vegetables stored at room temperature should be removed from any packaging and left loose. The guidelines below assume that your produce is ripe and ready to eat. Some items, like apricots and avocados, will ripen faster in a paper bag on the countertop see below. The bag traps ethylene gas, which is released by the produce and acts as a maturing agent. Want to speed the process up even more?
To extend the longevity of food used at home or in your food business, you can use refrigeration, freezing, canning, sugaring, salting, and even vacuum packing. Plus, food experts are constantly researching new preservation methods to expand our options. Centuries of trial and error have taught us the safest methods of food preservation, which you must prioritise if you want to retain the quality and hygiene of stored food. The good news is that, with the right guidance and materials, you can easily do so in any setting. Food preservation refers to the processes you use to prepare food for safe, long-term storage, whether you plan to use it at home, for prep in a commercial kitchen, or to sell directly to consumers.
Fruit and vegetables are essential for balance diet and good health. Nutritionists advocate 85 gm of fruits and g vegetable per capita per.
Fruit and vegetables after harvest remain in a living state; they respire using the reserve carbohydrates and organic acids and are capable of enzyme interconversions of their constituents. Processes like ripening continue after harvest but, because the harvested commodity has only a limited supply of reserve carbohydrate and is removed from its normal source of water, premature senescence and wilting may be promoted. The harvested commodity is susceptible to mechanical damage which can lead to bruising and a combination of senescence and damage can give increased susceptibility to fungal and bacterial rotting. The browning reaction which results when fruits or vegetables are bruised or cut is due to the action of the enzyme polyphenoloxidase on phenolic compounds producing quinones which then polymerise to produce the familiar brown or black pigments.
Storage of fruits and vegetables is the final stage of post-harvest. It seeks to solve problems related to maturation, and satisfy the requirements for the seasonal nature of consumption. The need for preservation of fruits and vegetables in an artificially created conditions imposed for few reasons:. Supplying the market with fresh fruits and vegetables is very complex and requires a lot of knowledge and application of certain methods, since it is a goods that is highly susceptible to changes caused by both external and internal factors. Once harvested, fruits and vegetables must be stored under proper conditions, of which the most important are temperature and humidity.