Fruits and vegetables are nutritious, valuable foods full of flavour. However, in the low-income countries, poor care and handling of these crops frequently results in loss of quality, especially when not consumed immediately. In these countries, people are not sufficiently informed on how to make technical choices for better preservation of fruits and vegetables. This manual on handling and preservation of fruits and vegetables by combined methods has been prepared in response to needs, both real and perceived, that surplus crop can be used.
The manual is the result of contributions from a selection of different authors, mainly from countries in Latin America. It contains basic concepts and operations of processing, which are essential for a better understanding and comprehensive approach to the application of the combined methods technology. Some practical examples are described step by step, including calculations and procedures required to set up this technology elsewhere. Likewise, it includes examples of modern processing techniques required to meet the high standards of quality and hygiene for food production.
This manual is divided into five chapters. Chapter one presents a global overview on trading in fruits and vegetables, it shows trends in consumption and considers some of the socio-economic issues involved in the context of post harvest food losses especially during processing and storage. Chapter two describes some concepts of harvesting and post harvest handling, storage and pest control. Chapter three focuses on the importance of the concept of water activities (aw), and their role in food preservation. Similarly, it describes the concept of intermediate moisture foods (IMF) and the combined methods preservation technology for fruits and vegetables. Chapter four is mostly concerned with fruits, and describes the extension of the intermediate moisture concept to products containing high moisture. The chapter includes the main preliminary operations and formulations. This includes packaging, transport, storage, use of fruits preserved by combined methods and quality control. Chapter five concerns horticultural crops and, in addition to some preliminary operations, describes a number of combined optional treatments such as irradiation, refrigeration, pickling, and packaging, transport and quality control.
Fruits and vegetables represent an important and in many cases an under-appreciated resource which could benefit from better utilisation and exploitation in the rural communities. This manual has therefore been designed as a useful reference book for food producers, traders and processors. Other users include extension agents and rural development practitioners active in the processing and preservation aspects of the food chain.
Geoffrey C. Mrema
Director
Agricultural Support Systems Division
Food and Agriculture Organization
