Information Network on Post-harvest Operations - INPhO
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Publications

This section provides access to documents covering the many post-harvest activities associated with agricultural commodities. 

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Fruit juices are made from pure filtered fruit juice with nothing added. Sodium benzoate can be added as a preservative to extend the shelf life, but this is not essential. Properly pasteurised juice has a shelf life of several months. Most fruits can be used to make juice. The most [...]
Instructional Manual      2007      FAO - AGS      (English)      Download document
Fruit leathers are dried sheets of fruit pulp which have a soft, rubbery texture and a sweet taste. They can be made from most fruits, although mango, apricot, banana and tamarind leathers are amongst the most popular. Leathers can also be made from a mixture of fruits. Fruit leathers are [...]
Instructional Manual      2007      FAO - AGS      (English)      Download document
When setting up a new processing site, one of the first issues to consider is the lay-out and infrastructure of the site. It is important to keep in mind the costs and the essential infrastructure needed to carry out the required work. It is essential to remember that the food [...]
Instructional Manual      2007      FAO - AGS      (English)      Download document
A solid gel made from the pulp of a single fruit or mixed fruits. The fruit content must be at least 40%. In mixed fruit jams the first-named fruit must be at least 50% of the total fruit. The total sugar content must be no less than 68%. In tropical [...]
Instructional Manual      2007      FAO - AGS      (English)      Download document
Pickles are usually made from a mixture of vegetables and fruit. They are eaten as a savoury, spicy accompaniment to a meal. Pickles are preserved by a combination of increased acidity (reduced pH), added salt, reduced moisture and added spices. Pickles can be prepared using one of two main methods: [...]
Instructional Manual      2007      FAO - AGS      (English)      Download document

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