Food Biochemistry and Food Processing

22

Biochemistry of Fruit Processing

M. Oke and G. Paliyath

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Introduction
Fruit Classification
Temperate Zone Fruits
Subtropical Fruits
Tropical Fruits
Chemical Composition of Fruits
Carbohydrates
Vitamins
Minerals
Dietary Fiber
Proteins
Lipids
Volatiles
Water
Organic Acids
Pigments
Phenolics
Cell Structure
Fruit Processing
Harvesting and Processing of Fruits
Freezing and Canning of Fruits
Nonenzymatic Browning
Fruit Juice Processing
Apple Juice Processing
Enzyme Applications
Apple Juice Preservation
Processed Apple Products
Applesauce
Sliced Apples
Dried Apple Products
Quality Control
Biochemical Composition and Nutritional Value of
Processed Apples
Flavanones
Flavonols
Anthocyanis
Flavans
References

Further Reading Materials

Cited References

INTRODUCTION

Overall, the food and beverage processing industry is

an important manufacturing sector all across the

world. The United States is among the top producers

and consumers of fruits and tree nuts in the world.

Each year, fruit and tree nut production generates

about 13% of U.S. farm cash receipts for all agricul-

tural crops. Annual U.S. per capita use of fruit and

tree nuts totals nearly 300 pounds (fresh weight

equivalent). Oranges, apples, grapes, and bananas are

the most popular fruits. The consumption of fruits and

processed products has enjoyed an unprecedented

growth during the past decade. Many factors motivate

this increase, including consumers’ awareness of the

health benefits of fruit constituents such as the impor-

tance of dietary fiber, antioxidants, vitamins, miner-

als, and phytochemicals present in fruits. In food

stores, one can buy fresh and processed exotic food

items, in canned, frozen, dehydrated, fermented, or

pickled form, or made into jams, jellies, and mar-

malades year-round. Several varieties of fruits are

sold throughout the year in developed countries, and

with the increase in international trade of fruits, even

tropical fruits are available at a reasonable cost. The

food processing industry uses fruits as ingredients in

juice blends, snacks, baby foods, and many other

processed food items. As a result, the world produc-

tion of primary fruits has increased from 384 million

metric tons in 1992 to 475 million metric tons in 2002

(FAO). The world production of fruits in 2002, by

region, is shown in Table 22.1.

Food Biochemistry and Food Processing

Edited by Y. H. Hui

Copyright © 2006 by Blackwell Publishing