TECHNICAL MANUAL
FAO Agricultural Services Bulletin 149
by
Gustavo V. Barbosa-Cánovas
Juan J. Fernández-Molina
Stella M. Alzamora
Maria S. Tapia
Aurelio López-Malo
Jorge Welti Chanes
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 2003
ISBN 92-5-104861-4
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FAO 2003
CHAPTER 1. FRUITS AND VEGETABLES: AN OVERVIEW ON SOCIO-ECONOMICAL AND TECHNICAL ISSUES
1.1 Trade and global trends: Fruits and vegetables
1.2 Traditional consumption
1.3 Economic and social impact
1.4 Commercial constraints
1.5 Post-harvest losses and resource under-utilization in developing countries1.5.1 Food losses after harvesting
1.5.2 Food losses due to social and economic reasons1.6 Pre-processing to add value
1.7 Pre-processing to avoid losses
1.8 Alternative processing methods for fruits and vegetables in rural areas1.8.1 Scalding or blanching in hot water
1.8.2 Cooling in trays
1.8.3 Sulphiting
1.8.4 Sun drying and osmotic dehydration
1.8.5 Fermentation
1.8.6 Storage
1.8.7 Sample calculation for adjusting fruit soluble solids and acid contents
CHAPTER 2. BASIC HARVEST AND POST-HARVEST HANDLING CONSIDERATIONS FOR FRESH FRUITS AND VEGETABLES
2.1.1 Maturity index for fruits and vegetables
2.1.2 Harvesting containers
2.1.3 Tools for harvesting
2.1.4 Packing in the field and transport to packinghouse2.2.1 Curing of roots, tubers, and bulb crops
2.2.2 Operations prior to packaging
2.2.3 Packaging
2.2.4 Cooling methods and temperatures
2.2.5 Storage
2.2.6 Pest control and decay
CHAPTER 3. GENERAL CONSIDERATIONS FOR PRESERVATION OF FRUITS AND VEGETABLES
3.1 Water Activity (aw) concept and its role in food preservation
3.1.1 aw concept
3.1.2 Microorganisms vs. aw value
3.1.3 Enzymatic and chemical changes related to aw values
3.1.4 Recommended equipment for measuring aw3.2 Intermediate Moisture Foods (IMF) concept
3.2.1 Fruits preserved under IMF concept
3.2.2 Advantages and disadvantages of IMF preservation3.3 Combined methods for preservation of fruits and vegetables: a preservation concept
3.3.1 Why combined methods?
3.3.2 General description of combined methods for fruits and vegetables
3.3.3 Recommended substances to reduce aw in fruits
3.3.4 Recommended substances to reduce pH
3.3.5 Recommended chemicals to prevent browning
3.3.6 Recommended additives to inhibit microorganisms
3.3.7 Recommended thermal treatment for food preservation
CHAPTER 4. EXTENSION OF THE INTERMEDIATE MOISTURE CONCEPT TO HIGH MOISTURE PRODUCTS
4.1 Preliminary operations
4.2 Desired aw and syrup formulation4.2.1 Calculus required
4.2.2 Water content vs. aw relationship4.3 Example of application
4.4 Packaging methods for minimally processed products4.4.1 Packaging with small units
4.4.2 Transport the package
4.4.3 Loading packaging units
4.4.4 Vacuum and modified atmosphere packaging4.5 Transport, storage, and use of fruits preserved by combined methods
4.5.1 Open vs. refrigerated vehicles
4.5.2 Unloading
4.5.3 Storage temperature vs. shelf life
4.5.4 Repackaging considerations
4.5.5 Syrup reconstitution and utilization
4.5.6 Optimal utilization of the final product4.6.1 Recommended microbiological tests
4.6.2 Nutritional changes
4.6.3 Changes in sensory attributes and acceptability
CHAPTER 5. PROCEDURE FOR VEGETABLES PRESERVED BY COMBINED METHODS
5.1 Preliminary operations
5.2 Combined optional treatments5.2.1 Irradiation
5.2.2 Refrigeration
5.2.3 Modified atmospheres
5.2.4 Pickling
5.2.5 Fermentation5.3.1 Plastic containers and bags
5.3.2 Vacuum packaging
5.3.3 Modified atmosphere packaging5.4 Transport, storage, and use of vegetables preserved by combined methods
5.4.1 Open vs. refrigerated vehicles
5.4.2 Unloading
5.4.3 Storage temperature vs. shelf life
5.4.4 Repackaging considerations
5.4.5 Optimal utilization of the final product5.5.1 Recommended microbial tests
5.5.2 Nutritional changes
5.5.3 Changes in sensory attributes and acceptability