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Fruits
- Parts of the plant that host the seeds
- Popular definition:
- -Naturally sweet and used as desserts
- -Includes tomatoes and olives!!!!!!
- Picked prior to maturity and ripen in distribution chain
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Senescence
- Stage of overripeness and breakdown
- Can be controlled by keeping products at low temperatures since ripening is a metabolic (chemical reaction)
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Ripe Fruit
- Optimum succulence and texture
- Desirable balance between sugars and acids
- Past optimum ripeness
- -Enters senescence: stage of overripeness and breakdown
- -Loss of firmness, succulence diminishes, sugars and acids decline in concentration
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Fruit Canning
- Must be heat processed
- Commercial sterility
- Heating containers in boiling water
- -T = 180 – 200 °F
- -Low pH value
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Freezing
- Needs to be brought down to 0°F or below
- Held at 0°F after freezing
- Frozen by:
- -Air blast freezing
- -Plate freezing
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Grapes
- Mainly grown in California, New York, Pennsylvania, Michigan, and Ohio
- Products
- -Grape Juice, Vinegar, Wine, Raisins, Jams and Jellies
- Planted as vines and cuttings from older plants
- Produce fruit for many years
- Can make the most products out of this fruit
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Product put on grapes to prevent molding
- Sulfur dioxide
- Sulfur dioxide prevents mold growth (antimicrobial properties)
- If stored periodic sulfur dioxide re-fumigation is required
- Storage life is 1 to 7 months under proper refrigeration and fumigation conditions
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Grape Juice Process
- 1. washed
- -- acid or alkaline solutions, water rinse
- 2. Heat 180 degrees
- 3. Filtered
- --Extract pigments, subjected to pressure
- 4 Pasteurized 170 degrees
- 5. Enzymes
- -Break down pectin
- 6. Filtered
- 7. Pasteurized. Heat in water at 170 degrees for 30 mins
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Wine
- SO2-> Destroy yeast and bacteria
- Yeast
- Sugars->Alcohol + CO2
- Filtered
- Bottled or Barreled then bottled
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Why is it important to control microbial population in winemaking
It doesn't go through heat treatment
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Raisins
- Produced from grapes by sun drying or artificial drying
- Dried until no juice can be squeezed out
- Continued until 17% moisture
- Placed in boxes to equilibrate
- Packed and sold
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Artificial Drying of Raisins
- Dipped in a 0.25-1% lye solution at 200-212°F
- Treated with SO2
- Dried at temperatures lower than 165 °F and low relative humidity (25%)
- Moisture content is lowered to 16-18%
- Packed and sold
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Equilibrate
Balance out the moisture content between raisins
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Jelly Making process
- Sugar Pectin
- Brix to 65%
- pH = 3.0 – 3.2(citric acid)
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Apples
- Grown in every state
- The trees yield fruit for many years
- Fertilization of the soil is necessary for good crops
- Many uses
- -Fresh fruit, Juice, Cider, sauce, vinegar, jams
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Apple post harvest washing
Hydrolic Acid HCl or NaOH Sodium Chloride Wash
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Apple Sauce
- Apple sauce goes through thermal process
- Apples are peeled, cored and sliced
- Cooked in steam
- Heated to 190 °F with added sugar
- Sauce is filled into jars
- Jars are sealed and heated to 200 °F
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Bananas trees
- Are extremely temperature sensitive
- Not grown commercially in the US
- -Mexico
- -Central America
- -Colombia
- -Brazil
- -Cuba, Haiti, Dominican Republic
- Trees bear fruit 13 to 15 months after planting
- Usually handled as fresh fruit
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Bananas
- Treated with fumigants and precooled to 57 – 62 °F
- Subject to chill injury below 55 °F
- Low temperatures prevent proper ripening
- Spoil at temperatures above 70 °F
- Shipped under controlled temperatures
- Some are peeled, pureed, and canned for bakery products
- Such operation requires sterilized equipment
- No bananas are frozen
- Some are dried
- Sold as snack items
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Orange
- Utilized as a food to greater extent than other citrus fruit
- Commercially produced in Florida*, California, Arizona, Texas and Louisiana¾ of oranges are used for frozen juice concentrate and fresh orange juice
- Picked when solid to acid ratio is between 12:1 and 18:1
- Dyed in certified food dye at 120 °F for 3 minutes
- Cooled to 32 to 40 °F or 40 to 44 °F (variety)
- Held at cool temperatures until sold
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Orange Juice Process
- Harvesting/Collecting
- Cleaning/Grading
- Extraction
- Concentration
- Reconstitution
- Pasteurization
- Packaging/Filling
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Oranges Extra Notes
- Oranges are died to keep orange color
- How much water added during reconstitution determines sugar content
- Filtered and enzymes are added to get rid of/break down pulp
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