ISHS Acta Horticulturae 194: International Symposium on Fruit & Vegetables for Processing
OVERVIEW STATUS OF VEGETABLE PROCESSING |
| Author: | B.S. Luh |
| Abstract:
Canning, freezing and dehydration are important methods for vegetable preservation. For better quality retention, it is necessary to pay special attention in selection of cultivars, ripeness level of the fresh produce, post-harvest handling, processing methods and post processing handling and storage. Selection of packaging materials is a very important subject to be considered to prevent moisture loss, oxidation reactions, undesirable enzymic changes and slow chemical deterioration. More recent advances in canning technology include aseptic canning, retort pouch processing, high vacuum flame sterilization and agitating pressure cooking. These procedures can reduce the loss in quality and nutritive value of vegetables attributable to heat damage of the food components. Frozen vegetables are now an important part of the diet because of their attractive sensory quality. Individual quick frozen (IQF) vegetables made by the fluidized bed process are widely used now for certain frozen vegetables. The vegetables require proper blanching to inactivate the enzymes, removal of oxygen, and prevention of off flavor development. | |
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