1. PROCESSING FOR VALUE ADDTION NEXT

2. Processing converts perishable fruits and vegetables into stable products with longer life. Processing for value addition Main purpose of processing is to minimize the qualitative and quantitative deterioration of the produce after harvest. NEXT end Introduction It is not merely to satisfy producers and processors by way of higher monitory return but also with better taste and nutrition.

3. In the current scenario, there is an urgent need to increase the level of value addition and to improve the quality of value added food products for domestic and export market. Processing for value addition Processing may be primary, secondary and tertiary. NEXT endPrevious Value is added to the produce by changing their form, colour to increase the shelf life of perishables. Introduction

4. Prevention of self decomposition of food. Processing for value addition Prevention of damage caused by insect-pests, rodents, birds, human being and mechanical causes etc. NEXT end Principles of Fruit and Vegetable Preservation Previous Prevention of microbial decomposition of food.

5. Thermal processing Processing for value addition Removal of water NEXT end Techniques of Fruit and Vegetable Preservation Previous Low temperature preservation Irradiation Carbonation Preservation by high sugar and acid Addition of chemical preservatives Fermentation Pickling High hydrostatic pressures Hurdle technology

6. Refrigeration (-1 to 8  C), Processing for value addition Freezing (-2  C to lower) NEXT end Low temperature preservation Previous

7. Blanching (less than 100 o C), Processing for value addition Pasteurization (below 100 o C) and NEXT end Thermal processing Previous Sterilizing (above 100 O C)

8. Processing for value addition NEXT end Processed Fruit Products Previous

9. Processing for value addition NEXT end Schematic representation of fruit canning unit operations Previous

10. Sun-drying, Processing for value addition Dehydration, NEXT end Removal of water Previous Evaporation or concentration, Freeze-drying, Accelerated freezing drying, Foam-mat drying, Puff drying

11. Produce is exposed to radioisotopes (gamma rays or X- rays) by a machine, which produces a high-energy electron beam. This helps in: Processing for value addition Inhibiting sprouting in tubers, bulbs and root crops. NEXT end Irradiation Previous Delaying the processes of ripening and senescence in certain climacteric fruits Controlling the growth of pathogens, which cause decay in stored fruits by combination with hot water dip treatments. Disinfestations of insects, which cause spoilage in fresh fruits, dry fruits and nuts as well as quarantine restrictions in their international trade, and Delaying stem elongation and cap opening in button mushrooms.

12. Carbonation is a process to dissolve carbon dioxide in the juice or beverages under certain pressure and temperature Processing for value addition It provides anaerobic environment and does not allow the growth of mould and yeast. NEXT end Carbonation Previous Carbonated drinks gives off gas in fine bubbles and has a characteristic pungent taste of desired beverages. It increases the life of the product and also contributes in some way to its tang.

13. NEXT Previousend By Product Utilization of Mango Waste from mango processing plant Washing water (cooling, washing, blanching) Peels, coring trimmings, stone (drying, sorting, juice extraction Pomace (juice extraction, beverage production

14. Jams, Jellies, Preserves, Marmalades, and Candies, Crystallized or Glazed fruits and citrus peels are the some example which are to be preserved by high sugar and acid. Processing for value addition NEXT end Preservation by high sugar and acid Previous Fruit jam

15. CLASS I preservatives are - Common salt, sugar, dextrose, spices, vinegar or acetic acid, honey. Processing for value addition NEXT endPrevious CLASS II - preservatives are generally synthetic chemicals used in small quantities. Benzoic acid and its salts, sulphur dioxide and the salts of sulphurous acid. Potassium metabisulphite is generally used in non-coloured products whereas in coloured products containing anthocyanin pigment, sodium benzoate is used. Addition of chemical preservatives

16. The decomposition of carbohydrates by microorganisms or enzymes is called fermentation. Processing for value addition NEXT endPrevious Fermentation may produce distinctly new food products such as fermented pickle, vinegar and alcohol by acetic, lactic and alcoholic fermentation.. The keeping quality of vinegar, fermented pickle and alcoholic beverages depend upon the presence of acetic acid, lactic acid and alcohol, respectively. Fermentation

17. Pickling a process of preservation of food in common salt or in vinegar. Processing for value addition NEXT endPrevious Spices and edible oil also may be added to the product. Typical Indian pickles made from mango, lime, turnip, cabbage, cauliflower etc., have been popular in several countries. Pickling

18. High pressure with 4000-9000 bars extends refrigerated produce shelf life from two months to six months at 4 o C. Processing for value addition NEXT endPrevious High hydrostatic pressures

19. Hurdle Technology processing is a combination of processing technique in which several technological approaches and unit operations are used. Processing for value addition NEXT endPrevious For instance, the techniques like freezing, refrigeration, dehydration, irradiation, pulse electric fields, high pressure processing, ultra-sanitation, chemical preservatives, pH and water activity controls are used in a synergistic fashion to bring about desired microbiological safety and sensory acceptability. Convenience, safety, microbiological stability and fresh-like appearance are qualities of HT products. Hurdle technology

20. Banana – Pulp, beverage, powder, chips. Processing for value addition NEXT endPrevious Grape – Juice, beverages, wine and resins, munnaka (seeded grape). Mango – Juice, pulp, concentrate, beverages, slices, dried form, frozen form, canned mango, amchur, mango leather, bar, jam, etc. Processed Products Potato – Chips, dried form, canned potato, frozen French fries, potato powder. Tomato – Juice, puree, paste, ketchup, sauce, pickle, canned tomato, soup, dried form.

21. Fruits and vegetables are perishable in nature. Processing for value addition endPrevious Processing converts them into stable products. Various methods of preservation viz. physical methods, chemical methods, fermentation, and other means are used. Let Us Sum Up Preservation is based on the principles of: - Prevention of microbial decomposition of foods, - Prevention of self decomposition of food and - Prevention of damage caused by insect-pests, rodents, birds, human being and mechanical causes etc. Various processed products viz. juices and beverages, pulps and concentrates, canned products, frozen, dehydrated products, ketchup, sauces, pickles, chutneys, jam, jelly, preserved products, candy, glazed fruits and citrus peels etc. can be produced from fruits and vegetables.