Storage Life of Canned, Frozen, Dehydrated, and Preserved Fruits

Abstract

Modern methods of preparation, packaging, distribution, and sale offruits and fruit products in recent years have vastly increased the variety, availability , and consumer acceptance of these items to the point that they are commonplace and are a part of the American diet. Processed fruits retain their healthfulness and aesthetic qualities over periods of months and years, but all deteriorate with age. It is of interest to the manufacturer, and all who handle or store and use these items, to know how to handle and preserve them in the best manner. An initial complication is the fact that the manufacturing dating practices and procedures are as diverse and numerous as the items themselves. Since health hazards caused by food-borne diseases from processed fruits are rare, major attention can be directed to retaining their aesthetic and nutritional qualities in storage. Manufacturers preserve fruits in an endeavor to reduce the rate at which such deterioration and alteration occur. Even fully processed fruits deteriorate in a readily detectable manner , and aesthetic qualities-flavor, color, texture, appearance, and nutritional qualities-can be measured. In addition to the normal and gradual deterioration that occurs in processed fruits, mishandling by the fruit processor, warehouseman, fruit Commercial Fruit Processing, 2nd Edition