Table Of ContentCOMMERCIAL FRUIT
PROCESSING
Second Edition
COMMERCIAL
FRUIT
PROCESSING
Second Edition
Edited by
JASPER GUY WOODROOF
Department of Food Science
University of Georgia
Experiment, Georgia
BOR SHIUN LUH
Department of Food Science and Technology
University of California
Davis, California
•
a\ll
AVI PUBLISHING COMPANY, INC.
WESTPORT, CONNECTICUT
ISBN 978-94-011-7387-2 ISBN 978-94-011-7385-8 (eBook)
DOl 10.1007/978-94-011-7385-8
©Copyright 1986 by
THE AVI PUBLISHING COMPANY, INC.
Westport, Connecticut
Softcover reprint of the hardcover 1st edition 1986
All rights reserved. No part of this work
covered by the copyright hereon may be
reproduced or used in any form or by any
means-graphic, electronic, or mechanical,
including photocopying, recording, taping,
or information storage and retrieval systems
without written permission of the publisher.
ABCDE5432109876
Contents
Contributors vii
Preface IX
History and Growth of Fruit Processing
1. G. Woodroof
2 Harvesting, Handling, and Holding Fruit 25
S. E. Prussia and 1. G. Woodroof
3 Fruit Washing, Peeling, and Preparation for
Processing 99
1. G. Woodroof
4 Seasonal Suitability of Fruits for Processing 121
1. G. Woodroof
5 Factors Affecting Microflora in Processed Fruits 129
E. 1. Hsu and L. R. Beuchat
6 Canning of Fruits 161
B. S. Luh, C. E. Kean, and 1. G. Woodroof
7 Freezing Fruits 261
B. S. Luh, B. Feinberg, 1. I. Chung,
and 1. G. Woodroof
8 Dehydration of Fruits 351
L. P. Somogyi and B. S. Luh
v
vi CONTENTS
9 Brining Cherries and Other Fruits 405
G. G. Watters and 1. G. Woodroof
10 Other Products and Processes 423
1. G. Woodroof
11 Flavor and Color of Fruits as Affected by Processing 479
R. L. Shewfelt
12 Composition and Nutritive Value of Raw and
Processed Fruits 529
C. T. Young and 1. S. L. How
13 Grades and Standards for Raw and Processed Fruits 563
1. G. Woodroof
14 Storage Life of Canned, Frozen, Dehydrated, and
Preserved Fruits 581
1. G. Woodroof
15 Plant Sanitation and Waste Disposal 611
N. 1. Moon and 1. G. Woodroof
16 Fruit Consumption Trends and Prospects 645
1. E. Epperson
Index 671
Contributors
Larry R. Beuchat, Department of Food Science, University of Georgia,
Agricultural Experiment Station, Experiment, GA 30212
J. I. Chung, California Food Institute, Mountainview, CA 94041
James E. Epperson, Department of Agricultural Economics, University
of Georgia, Athens, GA 30602
B. Feinberg, Food Technology Consultant, Berkeley, CA 94708
James S. L. How,* North Carolina State University, Raleigh, North Car
olina 27695
Edward J. Hsu, Department of Biology, University of Missouri-Kansas
City, Kansas City, MO 64110
C. E. Kean, California and Hawaiian Sugar Company, Crockett Refinery,
Crockett, CA 94525
B. S. Luh, Department of Food Science and Technology, University of
California, Davis, CA 95616
Nancy J. Moon, Pioneer Hi-Bred International, Genetics Division, John
ston, IA 50131
Stanley E. Prussia, University of Georgia, Agricultural Experiment Sta
tion, Experiment, GA 30212
Robert Lorne Shewfelt, Department of Food Science, University of
Georgia, Agricultural Experiment Station, Experiment, GA 30212
L. P. Somogyi, Etel, Inc., San Rafael, CA 94662
Warren K. Trotter, Agricultural Research Service, U.S. Department of Agri
culture, Richard B. Russell Research Laboratory, Athens, GA 30603
Glenn G. Watters, Fruit and Vegetable Chemistry, Western Regional Re
search Laboratory, U.S. Department of Agriculture, Berkeley, CA 94708
J. G. Woodroof, Department of Food Science, University of Georgia,
Experiment, GA 30212
Clyde T. Young, Department of Food Science, North Carolina State Uni
versity, Raleigh, NC 27695-7624
*Present address: Hershey Foods Corp., Technical Center, P.O. Box 805, Hershey, PA
17033-0805.
vii
Preface to Second Edition
Although some of the chapter titles of this second edition of Commercial
Fruit Processing are similar to those of the first edition, Chapters 2,8, 11,
15, and 16 have been completely rewritten, and the remaining 11 chapters
have been extensively revised and updated. New material and topics
added to this edition include expanded discussion of the history of fruit
processing; extended list of fruits and fruit products; list of specialty fruit
products made from 27 fruits; contract packing; breeding fruits for pro
cessing; list of molds commonly associated with fresh fruits; list of anti
metabolites produced by molds; development of cryogenic railcar; freeze
dried fruits; pitting dates; table of opening and closing dates for canning
fruits; aseptic processing of fruit puree; fruit irradiation; fruit leather;
processing of bananas, mango, and kiwifruit; exploding blueberries; U.S.
Food and Drug Administration regulations and location of FDA consumer
affairs officers; list of products covered by Food and Drug Standards of
Identity, Quality, and Fill; list of products covered by USDA Grade Stan
dards for Fresh and Processing Fruits; changes in regulations for U.S.
wine labels; and storage of raisins.
Since about 1950 commercial fruit processing operations have been
getting larger and fewer in number. The industry is diversifying away
from single commodities, away from single geographical areas, away from
seasonal operations, away from standardized materials and size of pack
ages, and away from specific markets. The trend is toward different year
round operations, products, processes, and markets that can be changed
and adjusted to short-term as well as long-term discoveries and demands.
Every segment of the industry is subject to alteration to accommodate
changes in domestic and international conditions. Several earlier trends
have continued during the 1980s:
• decline in freezing some of the one-time leaders, such as peaches and
strawberries
• use of less sweeteners with natural sugars in order to reduce calories
ix
x PREFACE TO THE SECOND EDITION
• use of fewer additives containing sodium, spices, artificial colors and
flavors, and "energy"
• continued use of fruits in cereals, salads, cakes, pies, and other com
binations, as a source of minerals, vitamins, fiber, and natural flavors
and colors
An important recent innovation is low-moisture processing, in which
fruit, with no added sugar, preservative, or carrier, is converted into
convenient dehydrated forms. Development of this technology has been
stimulated by high transportation rates, improvements in technology, and
revolutionary new packages. In addition to raisins, prunes, and dehy
drated apples, pears, peaches, and apricots, bananas are available in
flakes, slices, and granules; pineapple and other tropical fruits also are
available in new forms. Another low-moisture product is apple fiber sol
ids, consisting of cell wall material (cellulose, hemicellulose, lignin, and
pectin) and apple sugars. Low-moisture forms of other fruits are becom
mg more common.
Commercial Fruit Processing is a companion volume to Commercial
Vegetable Processing, also edited by B. S. Luh and J. G. Woodroof; both
are being updated and revised simultaneously.
Grateful acknowledgments and thanks go to contributors who wrote in
their own area of expertise on commercial fruit processing. Credit also
goes to more than a dozen commercial companies and individuals who
supplied photographs, charts, tables, and data from commercial opera
tions.
Thanks also to Ann Autry who typed, corrected, and edited the manu
script; and to Naomi C. Woodroof, my wife, for assisting in research.
Jasper Guy Woodroof
Bor Shiun Luh
1
History and Growth of Fruit
Processing
J. G. Woodroof
The oldest method of processing fruits is sun-drying. Figs, grapes, and
dates grown in ancient Canaan and Egypt were affiGiig the first fr~its
dried, requiring no peeling or special treatment. Formation of molds,
fermentation, and insect attacks were among the problems associated
with man's initial efforts to preserve fruits.
It's likely that wine and vinegar were by-products formed during fer
mentations that accompanied early attempts to preserve grapes and grape
juice for sacramental purposes. Yeasts were naturally present on the
skins of the fruit, and the rate and extent of fermentation were controlled
by the addition of honey. The temperature was varied by storing con
tainers in caves, and exposure to air (oxygen) was reduced by use of
special ceramic containers. For the past seven centuries fermentation has
been an important area of research and development. Even today,
viticulture, enology, and microbiology continue to produce more and bet
ter wines, brandy, and related beverages.
Spices have also been used as a fruit preservative from the time of
antiquity. They contain alkaloids, which act as antioxidants, and add
flavor, color, and bouquet. When added to fruit along with vinegar and
honey (sugar), they provide the foundation for spiced fruits and fruit
pickles.
Chemical preservation of fruit, by the use of vinegar, wine, and sugars
Commercial Fruit Processing, 2nd Ednion
Copynght 1986 by A VI Publishing Co.
All rights of reproduction in any fonn reserved
ISBN 978-94-011-7387-2
2 J. G. WOODROOF
also was practiced before biblical times. Pickles and even fruit preserves
are partially or wholly preserved by chemicals. In pickles the preservative
may be sugar, salt, vinegar (acetic acid), alcohol (wine or liquors), and by
products. Chemicals preserve foods in several ways. The chemical may
be a poison to the microorganism that causes spoilage; it may provide an
environment in which the microorganism cannot grow, even though it is
not killed; or it may react with the fruit to form a new product. A high
sugar content also serves another purpose: it ties up moisture, which is
then not available to microorganisms. Many procedures have been im
proved and products bettered as the use of undesirable chemicals have
been eliminated, and others have been developed that are effective in
preserving food without harmful side effects to people. Among these are
ascorbic acid, which is added to frozen fruits and canned apple juice to
preserve a light color, and benzoic acid and sorbic acid, which are used to
prevent mold and yeast growth. Calcium chloride is added to canned
fruits for firmness.
The greatest breakthrough in fruit processing, however, was develop
ment of thermal processing, the technique of preserving foods by heat.
Nicholas Appert, who perfected thermal processing of fruits, vegetables,
and meat and published his methods in 1810 (Goldblith 1972), received a
prize of 12,000 francs from the French government for his work. Appert's
process consisted of four steps:
1. Enclosing the food to be preserved in bottles
2. Corking the bottles carefully
3. Submerging the bottles of food in boiling water for a time, depending
upon the nature of the food
4. Removing the bottles and cooling them
Since Appert's early work, the technology of thermal processing has
advanced and become quite sophisticated. The details of this important
technique are discussed in later chapters, but several significant develop
ments are listed here:
• Tin, aluminum, steel, or containers that can be hermetically sealed can
be used instead of bottles.
• Some fruits retain their color, flavor, and texture better in containers
of special metals; and containers of certain metals require a protective
lacquer to prevent color or flavor reactions between the fruit and
container.
• Some fruit products may be aseptically packed by heat-sterilizing the
product and conveying it aseptically into containers that have been
presterilized, followed by aseptic closure of the containers.
• High-temperature short-time (HTST) processing can reduce treatment
