Fundamentals of Fruit Production and Processing Technology

Description

The fascinating topic of fruit production and processing technology makes accessible to the reader a thorough and coherent discussion of the fundamental requirements of orchard management together with the concepts and methods of plant regeneration, maintenance, and fruit preservation. Starting with fresh fruits that have just been picked from the field or stored in controlled atmosphere warehouses, a wide variety of fruits can be used to generate various types of semi-finished products through the proper technological procedure. In order to produce a juice of good quality, it is crucial to consider the degree of ripeness, freshness, and cleanliness of the raw ingredients. Fruit is frequently referred to as the byproduct of angiosperm or blooming plant growth. However, from a purely botanical perspective, the fruit may merely be the fleshy growth that develops from a flower's ovary and may or may not have any other features. Plant or tree edible part, including the seed and its envelope, is frequently described as juicy, sweet, and pulpy, generally referred to as fruit from the perspective of the consumer or food processor. The current book has been created to give general knowledge about the technologies behind fruit production and processing.