Ripening Ripening is a process in fruits that causes them to become more palatable.

In general a fruit becomes sweeter, less green and softer as it ripens. Even though the acidity of fruit increases as it ripens, the higher acidity level does not make the fruit seem tarter, which can lead to the misunderstanding that the riper the fruit the sweeter. This curious fact is attributed to the Brix-Acid Ratio. Ripening Agents Ripening agents speed up the ripening process. They allow many fruits to be picked prior to full ripening which is useful, since ripened fruits do not ship well. For example, bananas are picked when green and artificially ripened after shipment by being gassed with ethylene. A similar method used in parts of Asia is to put a plastic cover a bed of slightly green harvested mangoes and a few small open containers of clumps of calcium carbide. The moisture in the air reacts with the calcium carbide to release the gas acetylene (ethyne), which has the same effect as ethylene. Ethylene is not emitted by the plant naturally and cannot activate the ripening of nearby fruits, rather, it is used as a hormone within the plant.

Calcium carbide is used for ripening fruit artificially in some countries. Since industrial grade calcium carbide may contain traces of arsenic and phosphorus the use of this chemical for this purpose is illegal in most countries. Calcium carbide, once dissolved in water produces acetylene which acts as an artificial ripening agent. Acetylene is believed to affect the nervous system by reducing the oxygen supply to the brain. Agricultural industry PR claims that acetylene is not sufficiently reactive to affect consumers.

Catalytic generators are used to produce ethylene gas simply and safely. Ethylene sensors can be used to precisely control the amount of gas. Covered fruit ripening bowls are commercially available. The manufactures claim the bowls increase the amount of ethylene and carbon dioxide gasses around the fruit which promotes ripening. Climacteric fruits are able to continue ripening after being picked a process accelerated by ethylene gas. Non-climacteric fruits can ripen only on the plant and thus have a short shelf life if harvested when they are ripe.

Delaying ripening Smart fresh is a technology useful for maintaining the fresh picked quality of whole fruits and vegetables. 1-Methylcyclopropene (1-MCP 0.14) works with the ripening process to dramatically slow sown ethylene production and prevent over ripening and problems associated with aging.

Ripening indicators Iodine can be used to determine whether fruit is ripening of rotting by showing whether the starch in the fruit has turned into sugar. For example a drop of iodine on a slightly rotten part (not the skin) of an apple will turn a dark blue or black color, since starch is present. If the iodine stays yellow then most of the starch has been converted to sugar.

Introduction Food preservation is the process of treating and handling food to stop or slow down spoilage (loss of quality, edibility or nutritional value) and thus allow for longer storage. Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro-organisms (although some methods work by introducing benign bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity. Food preservation can also include processes which inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut, which can occur during food preparation. Many processes designed to preserve food will involve a number of food preservation methods. Preserving fruit, by turning it into jam, for example, involves boiling (to reduce the fruits moisture content and to kill bacteria, yeasts, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination). There are many traditional methods of preserving food that limit the energy inputs and reduce carbon footprint. Maintaining or creating nutritional value, texture and flavour is an important aspect of food preservation, although, historically, some methods drastically altered the character of the food being preserved. In many cases these changes have now come to be seen as desirable qualities cheese, yoghurt and pickled onions being common examples.

Fruit

Several culinary fruits

Culinary fruits

Fruit basket painted by Balthasar van der Ast

The Medici citrus collection by Bartolomeo Bimbi, 1715

Fruit and vegetable output in 2004 In botany, a fruit is a part of a flowering plant that derives from specific tissues of the flower, mainly one or more ovaries. Fruits are the means by which many plants disseminate seeds. Many plants bearing edible fruits, in particular, have propagated with the movements of humans and animals in a symbiotic relationship as a means for seed dispersal and nutrition, respectively; in fact, humans and many animals have become dependent on fruits as a source of food. Fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings. The section of a fungus that produces spores is also called a fruiting body. In common language usage, fruit normally means the fleshy seed-associated structures of a plant that are sweet and edible in the raw state, such as apples,

oranges, grapes, strawberries, and bananas. On the other hand, the botanical sense includes many structures that are not commonly called "fruits", such as bean pods, corn kernels, wheat grains, and tomatoes.

Botanic fruit and culinary fruit

Euler diagram representing the relationship between (culinary) vegetables and botanical fruits In the culinary sense of these words, a fruit is usually any sweet-tasting plant product, especially those associated with seeds; a vegetable is any savoury or less sweet plant product; and a nut is any hard, oily, and shelled plant product.[5] These culinary vegetables that are botanically fruit include cucurbits (e.g., squash, pumpkin, and cucumber), tomatoes, peas, beans, corn, eggplant, and sweet pepper. In addition, some spices, such as allspice and chilies, are fruits, botanically speaking. In contrast, rhubarb is often referred to as a fruit, because it is used to

make sweet desserts such as pies, though only the petiole of the rhubarb plant is edible. Edible gymnosperm seeds are often given fruit names, e.g., pine nuts, ginkgo nuts. Botanically, a cereal grain, such as corn, wheat or rice, is also a kind of fruit, termed a caryopsis. However, the fruit wall is very thin, and is fused to the seed coat, so almost all of the edible grain is actually a seed. Many common terms for seeds and fruit do not correspond to the botanical classifications. In botany, seeds are ripened ovules; fruits are the ripened ovaries or carpels that contain the seeds and a nut is a type of fruit and not a seed. Fruit development

The development sequence of a typical drupe, the nectarine (Prunus persica) over a 7.5 month period, from bud formation in early winter to fruit ripening in midsummer (see image page for further information)

A fruit results from maturation of one or more flowers, and the gynoecium of the flower(s) forms all or part of the fruit. Inside the ovary/ovaries are one or more ovules where the megagametophyte contains the egg cell. After double fertilization, these ovules will become seeds. The ovules are fertilized in a process that starts with pollination, which involves the movement of pollen from the stamens to the stigma of flowers. After pollination, a tube grows from the pollen through the stigma into the ovary to the ovule and two sperm are transferred from the pollen to the megagametophyte. Within the megagametophyte one of the two sperm unites with the egg, forming a zygote, and the second sperm enters the central cell forming the endosperm mother cell, which completes the double fertilization process.[11][12] Later the zygote will give rise to the embryo of the seed, and the endosperm mother cell will give rise to endosperm, a nutritive tissue used by the embryo. As the ovules develop into seeds, the ovary begins to ripen and the ovary wall, the pericarp, may become fleshy (as in berries or drupes), or form a hard outer covering (as in nuts). In some multiseeded fruits, the extent to which the flesh develops is proportional to the number of fertilized ovules.[13] The pericarp is often differentiated into two or three distinct layers called the exocarp (outer layer, also called epicarp), mesocarp (middle layer), and endocarp (inner layer). In some fruits, especially simple fruits derived from an inferior ovary, other parts of the flower (such as the floral tube, including the petals, sepals, and stamens), fuse with the ovary and ripen with it. In other cases, the sepals, petals and/or stamens and style of the flower fall off. When such other floral parts are a significant part of the fruit, it is called an accessory fruit. Since other parts of the flower may contribute to the structure of the fruit, it is important to study flower structure to understand how a particular fruit forms.

There are three general modes of fruit development:

Apocarpous fruits develop from a single flower having one or more separate carpels, and they are the simplest fruits.

Syncarpous fruits develop from a single gynoecium having two or more carpels fused together.

Multiple fruits form from many different flowers.

Plant scientists have grouped fruits into three main groups, simple fruits, aggregate fruits, and composite or multiple fruits.[14] The groupings are not evolutionarily relevant, since many diverse plant taxa may be in the same group, but reflect how the flower organs are arranged and how the fruits develop. Simple fruit

Epigynous berries are simple fleshy fruit. Clockwise from top right: cranberries, lingonberries, blueberries red huckleberries Simple fruits can be either dry or fleshy, and result from the ripening of a simple or compound ovary in a flower with only one pistil. Dry fruits may be either dehiscent (opening to discharge seeds), or indehiscent (not opening to discharge seeds).[15] Types of dry, simple fruits, with examples of each, are:

achene - Most commonly seen in aggregate fruits (e.g. strawberry) capsule (Brazil nut) caryopsis (wheat) Cypsela - An achene-like fruit derived from the individual florets in a capitulum (e.g. dandelion).

fibrous drupe (coconut, walnut) follicle is formed from a single carpel, and opens by one suture (e.g. milkweed). More commonly seen in aggregate fruits (e.g. magnolia)

legume (pea, bean, peanut) loment - a type of indehiscent legume nut (hazelnut, beech, oak acorn) samara (elm, ash, maple key) schizocarp (carrot seed) silique (radish seed) silicle (shepherd's purse) utricle (beet)

Lilium unripe capsule fruit

Fruits in which part or all of the pericarp (fruit wall) is fleshy at maturity are simple fleshy fruits. Types of fleshy, simple fruits (with examples) are:

berry (redcurrant, gooseberry, tomato, cranberry) stone fruit or drupe (plum, cherry, peach, apricot, olive)

Dewberry flowers. Note the multiple pistils, each of which will produce a drupelet. Each flower will become a blackberry-like aggregate fruit. An aggregate fruit, or etaerio, develops from a single flower with numerous simple pistils.[16]

Magnolia and Peony, collection of follicles developing from one flower. Sweet gum, collection of capsules. Sycamore, collection of achenes. Teasel, collection of cypsellas Tuliptree, collection of samaras.

The pome fruits of the family Rosaceae, (including apples, pears, rosehips, and saskatoon berry) are a syncarpous fleshy fruit, a simple fruit, developing from a half-inferior ovary. Schizocarp fruits form from a syncarpous ovary and do not really dehisce, but split into segments with one or more seeds; they include a number of different forms from a wide range of families.[14] Carrot seed is an example. Aggregate fruit

Detail of raspberry flower. Aggregate fruits form from single flowers that have multiple carpels which are not joined together, i.e. each pistil contains one carpel. Each pistil forms a fruitlet, and collectively the fruitlets are called an etaerio. Four types of aggregate fruits include etaerios of achenes, follicles, drupelets, and berries. Ranunculaceae species, including Clematis and Ranunculus have an etaerio of achenes, Calotropis has an etaerio of follicles, and Rubus species like raspberry, have an etaerio of drupelets. Annona have Etaerio of berries.

The raspberry, whose pistils are termed drupelets because each is like a small drupe attached to the receptacle. In some bramble fruits (such as blackberry) the receptacle is elongated and part of the ripe fruit, making the blackberry an aggregate-accessory fruit. The strawberry is also an aggregate-accessory fruit, only one in which the seeds are contained in achenes. In all these examples, the fruit develops from a single flower with numerous pistils. Multiple fruits A multiple fruit is one formed from a cluster of flowers (called an inflorescence). Each flower produces a fruit, but these mature into a single mass. Examples are the pineapple, fig, mulberry, osage-orange, and breadfruit.

In some plants, such as this noni, flowers are produced regularly along the stem and it is possible to see together examples of flowering, fruit development, and fruit ripening. In the photograph on the right, stages of flowering and fruit development in the noni or Indian mulberry (Morinda citrifolia) can be observed on a single branch. First an inflorescence of white flowers called a head is produced. After

fertilization, each flower develops into a drupe, and as the drupes expand, they become connate (merge) into a multiple fleshy fruit called a syncarpet. Berries Berries are another type of fleshy fruit; they are simple fruit created from a single ovary. The ovary may be compound, with several carpels. Type include (examples follow in the table below):

Pepo Berries where the skin is hardened, cucurbits Hesperidium Berries with a rind and a juicy interior, like most citrus fruit

Aggregate fruit Aggregate fruit are formed from the merger of different ovaries of a single flower. Accessory fruit Some or all of the edible part of accessory fruit is not generated by the ovary.

Table of fruit examples Types of fleshy fruits Aggregate fruit Multiple fruit Accessory fruit

True berry

Pepo

Hesperidium

Blackcurrant, Redcurrant, Gooseberry, Tomato, Eggplant, Guava, Lucuma, pepper, Pomegranate, Kiwifruit, Grape, Cranberry, Blueberry Chili Pumpkin, Gourd, Cucumber, Melon Pineapple, Orange, Blackberry, Fig, Apple, hip,

Lemon, Lime, Raspberry, Grapefruit

Mulberry, Rose

Boysenberry Hedge apple

Strawberry

Seedless fruits

An arrangement of fruits commonly thought of as vegetables, including tomatoes and various squash Seedlessness is an important feature of some fruits of commerce. Commercial cultivars of bananas and pineapples are examples of seedless fruits. Some cultivars of citrus fruits (especially navel oranges), satsumas, mandarin oranges, table grapes, grapefruit, and watermelons are valued for their seedlessness. In some species, seedlessness is the result of parthenocarpy, where fruits set without fertilization. Parthenocarpic fruit set may or may not require pollination but most seedless citrus fruits require stimulus from pollination to produce fruit. Seedless bananas and grapes are triploids, and seedlessness results from the abortion of the embryonic plant that is produced by fertilization, a phenomenon known as stenospermocarpy which requires normal pollination and fertilization.

Seed dissemination Variations in fruit structures largely depend on the mode of dispersal of the seeds they contain. This dispersal can be achieved by animals, wind, water, or explosive dehiscence. Some fruits have coats covered with spikes or hooked burrs, either to prevent themselves from being eaten by animals or to stick to the hairs, feathers or legs of animals, using them as dispersal agents. Examples include cocklebur and unicorn plant. The sweet flesh of many fruits is "deliberately" appealing to animals, so that the seeds held within are eaten and "unwittingly" carried away and deposited at a distance from the parent. Likewise, the nutritious, oily kernels of nuts are appealing to rodents (such as squirrels) who hoard them in the soil in order to avoid starving during the winter, thus giving those seeds that remain uneaten the chance to germinate and grow into a new plant away from their parent. Other fruits are elongated and flattened out naturally and so become thin, like wings or helicopter blades, e.g. maple, tuliptree and elm. This is an evolutionary mechanism to increase dispersal distance away from the parent via wind. Other wind-dispersed fruit have tiny parachutes, e.g. dandelion and salsify. Coconut fruits can float thousands of miles in the ocean to spread seeds. Some other fruits that can disperse via water are nipa palm and screw pine. Some fruits fling seeds substantial distances (up to 100 m in sandbox tree) via explosive dehiscence or other mechanisms, e.g. impatiens and squirting cucumber.

Uses

Nectarines are one of many fruits that can be easily stewed.

Oranges, bananas, pears, apples, and a watermelon

Fruit bowl containing pomegranate, pears, apples, bananas, an orange and a guava

Many hundreds of fruits, including fleshy fruits like apple, peach, pear, kiwifruit, watermelon and mango are commercially valuable as human food, eaten both fresh and as jams, marmalade and other preserves. Fruits are also used in manufactured foods like cookies, muffins, yogurt, ice cream, cakes, and many more. Many fruits are used to make beverages, such as fruit juices (orange juice, apple juice, grape juice, etc.) or alcoholic beverages, such as wine or brandy. Apples are often used to make vinegar. Fruits are also used for gift giving, Fruit Basket and Fruit Bouquet are some common forms of fruit gifts. Many vegetables are botanical fruits, including tomato, bell pepper, eggplant, okra, squash, pumpkin, green bean, cucumber and zucchini. Olive fruit is pressed for olive oil. Spices like vanilla, paprika, allspice and black pepper are derived from berries. Nutritional value Fruits are generally high in fiber, water, vitamin C and sugars, although this latter varies widely from traces as in lime, to 61% of the fresh weight of the date.[31] Fruits also contain various phytochemicals that do not yet have an RDA/RDI listing under most nutritional factsheets, and which research indicates are required for proper long-term cellular health and disease prevention. Regular consumption of fruit is associated with reduced risks of cancer, cardiovascular disease (especially coronary heart disease), stroke, Alzheimer disease, cataracts, and some of the functional declines associated with aging.

Diets that include a sufficient amount of potassium from fruits and vegetables also help reduce the chance of developing kidney stones and may help reduce the effects of bone-loss. Fruits are also low in calories which would help lower one's calorie intake as part of a weight-loss diet. Nonfood uses Because fruits have been such a major part of the human diet, different cultures have developed many different uses for various fruits that they do not depend on as being edible. Many dry fruits are used as decorations or in dried flower arrangements, such as unicorn plant, lotus, wheat, annual honesty and milkweed. Ornamental trees and shrubs are often cultivated for their colorful fruits, including holly, pyracantha, viburnum, skimmia, beautyberry and cotoneaster. Fruits of opium poppy are the source of opium which contains the drugs morphine and codeine, as well as the biologically inactive chemical theabaine from which the drug oxycodone is synthysized. Osage orange fruits are used to repel cockroaches. Bayberry fruits provide a wax often used to make candles. Many fruits provide natural dyes, e.g. walnut, sumac, cherry and mulberry. Dried gourds are used as decorations, water jugs, bird houses, musical instruments, cups and dishes. Pumpkins are carved into Jack-o'-lanterns for Halloween. The spiny fruit of burdock or cocklebur were the inspiration for the invention of Velcro. Coir is a fibre from the fruit of coconut that is used for doormats, brushes, mattresses, floortiles, sacking, insulation and as a growing medium for container plants. The shell of the coconut fruit is used to make souvenir heads, cups, bowls, musical instruments and bird houses. Fruit is often used as a subject of still life paintings.

Safety For food safety, the CDC recommends proper fruit handling and preparation to reduce the risk of food contamination and foodborne illness. Fresh fruits and vegetables should be carefully selected. At the store, they should not be damaged or bruised and pre-cut pieces should be refrigerated or surrounded by ice. All fruits and vegetables should be rinsed before eating. This recommendation also applies to produce with rinds or skins that are not eaten. It should be done just before preparing or eating to avoid premature spoilage. Fruits and vegetables should be kept separate from raw foods like meat, poultry, and seafood, as well as utensils that have come in contact with raw foods. Fruits and vegetables, if they are not going to be cooked, should be thrown away if they have touched raw meat, poultry, seafood or eggs. All cut, peeled, or cooked fruits and vegetables should be refrigerated within two hours. After a certain time, harmful bacteria may grow on them and increase the risk of foodborne illness. Storage The plant hormone ethylene causes ripening of many types of fruit. Maintaining most fruits in an efficient cold chain is optimal for post harvest storage, with the aim of extending and ensuring shelf life. All fruits benefit from proper post harvest care.

Material & Methods Technology of semi-processed fruit products The semi-processed fruit products are manufactured in order to be delivered to industry processing centres (in the fruit producing country itself or in importing countries) where they will be further manufactured in consumer oriented finished products: jams, jellies, syrups, fruits in syrup, etc. In the practice of semi-processed fruit products and for the purpose of this document the following categories are defined: a. fruit "pulps": semi-processed products, not refined, obtained by mechanical treatment (or, less often, by thermal treatment) of fruit followed by their preservation. Either whole fruit, halves or big pieces are used which enables easy identification of the species. "Pulps" can be classified in boiled or non boiled (raw). b. fruit "pures-marks": semi-processed products obtained by thermal and mechanical treatment or, very rare, raw and then refined, operations by which all nonedible parts (cores, peels, etc.) are removed. "Pures-marks" are classified in boiled (the more usual case) and non boiled (raw). c. semi-processed juices: products obtained by cold pressure or very rare by other treatments (diffusion, extraction, etc.) followed by the preservation.

Technical processes for preservation of semi-processed fruit products Preservation can be achieved by chemical means, by freezing or by pasteurization. The choice of preservation process for each individual case is a function of the semi-processed product type and the shelf life needed. 8.5.1.1 Chemical preservation. - In many countries, in practice, this is carried out with sulphur dioxide, sodium benzoate, formic acid and, on a small scale, with sorbic acid and sorbates. Preservation with sulphur dioxide is a widespread process because of its advantages: universal antiseptic action and very economic application. The drawbacks of SO2 are: SO2 turn firms the texture of some fruit species (pomaces), desulphiting is not always complete and recolouring of red fruits is not always complete after desulphitation. Practical preservation dosage levels with SO2 for about 12 months is 0.18-0.20% SO2 (with respect to the product to be preserved). This level could be reduced to 0.09% SO2 for 3 months and to 0.12% SO2 for 6 months preservation. The preservation with sulphur dioxide is in use mainly for "pulps" and for "puresmarks". Chemical preservation can be performed from a practical point of view by the utilisation of 6% SO2 water solutions or by direct introduction of sulphur dioxide gas in the product (for "pures-marks"). The preparation of 6% SO2 solutions is done by bubbling the gas from cylinders in cold water; from a 50 kg SO2 compressed gas cylinder results 830 l of 6% SO2 solution.

These SO2 solutions have to be stored in cool places, in closed receptacles and with periodic concentration control/check by titration or by density measurements approximate results - (see Table 8.5.3). Preservation with sodium benzoate has the following advantages: it does not firm up the texture and does not modify fruit colour. The disadvantages are: it is not a universal antiseptic, its action needs an acid medium and the removal is partial. Sodium benzoate is in use for "pulps" and for "pures-marks" but less for fruit juices. Practical dosage level for 12 months preservation is 0.18-0.20 % sodium benzoate, depending on the product to be preserved. Sodium benzoate is used as a solution in warm water; the dissolution water level has to be at maximum 10% reported to semi-processed product weight. Formic acid preservation is performed mainly for semi-processed fruit juices at a dosage level of 0.2 % pure formic acid (100%). Formic acid is an antiseptic effective against yeasts, does not influence colour of products and is easily removed by boiling. Formic acid could be diluted with water in order to insure a homogeneous distribution in the product to be preserved; water has to be at maximum 5 % of the product weight. Because of a potential effect of pectic substance degradation, formic acid is less in use for "pulps" and "pures-marks" preservation. Sorbic acid used as potassium sorbate (easily water soluble) can be used for preservation of fruit semi-processed products at a dosage level of 0. 1% maximum. Advantages of sorbates are: they are completely harmless and without any influence on the organoleptic properties of semi-processed fruit products.

Preservation by pasteurization. - As fruit has a low pH, preservation of semiprocessed fruit products could also be performed by pasteurization (heat treatment step at maximum temperature of 100 C), the length of this step varying with the size of the receptacles. The advantages of this type of treatment are: hygienic process, which assure a long term preservation; the disadvantages are: need for air tight receptacles, and pectic substances could begin to deteriorate if the thermal treatment is too long. Thermal preservation of fruit semi-processed products could also be done by a "selfpasteurization": very hot semi-processed products are filled into receptacles (e.g. metal cans) which are sealed and then inverted in order to sterilise the air which goes through the hot fruit mass. 8.5.1.3 Preservation by freezing. - This is done on an industrial scale in some countries and can be done with or without sugar addition. The advantages of this process are: absence of added substances; very good preservation of quality of fruit constituents (pectic substances, vitamins, etc.) and good preservation of organoleptic properties (flavour, taste, colour). Freezing is done at about -20 to 30 C and storage at -10 to -18 C. Freezing is applied mainly to semi-processed fruit products aimed at very high quality and high cost finished products.

General technical processing data for semi-processed fruit "pulps" Fruit species Apples, pears, quinces Preliminary operations Sorting, cutting Prunes, peaches, wax Sorting, washing, stone Sulphur dioxide or sodium benzoate Sulphur dioxide or sodium benzoate, sometimes with washing, Preservation means

coring, Sulphur dioxide

cherries, apricots Cherries

removal (pitting) Sorting, washing

calcium bisulphite addition Strawberries Sorting, washing Sulphur dioxide in mix with calcium bisulphite Wild berries Sorting, washing Sulphur dioxide or sodium benzoate; in some cases with calcium bisulphite addition

Review of literature Methods for Preserving Food

Drying: This is one of the oldest methods of food preservation. This process acts by reducing the moisture content in the food which in turn arrests bacterial growth. Drying is largely used for preserving meat. However, fruits and vegetables can also be preserved by this method. The additional advantage of drying is that it reduces the size and weight of the food product, therefore making it more portable. Sun drying, oven drying, and drying with the help of a dehydrator are the various ways used to reduce the water content of food.

Freezing: Micro-organisms require a certain level of temperature for their survival. Freezing foods lowers the temperature to levels that make the environment unsuitable for microbial growth. This is the principle on which home refrigerators work. Cold stores are used to preserve large amounts of food stuff for a longer period of time, so that they can be used during a natural calamity or national emergency. The only drawback of this food preserving technique is its dependence on electricity.

Canning: In this process, the food is first processed and then sealed in airtight containers. While the micro-organisms are killed by processing the food, their entry and proliferation is restricted by canning it in an airtight environment. The various methods used to process the food before it is canned are pasteurization, boiling, freezing or vacuum treatment.

Vacuum Treatment: In this method food is stored in airtight containers that strips bacteria of the oxygen that helps it carry on with its metabolism. Hence, the growth of these micro-organisms is arrested and food is preserved. Nuts are usually preserved by this method.

Sugaring: Sugaring is used to preserve fruits like apples, apricots and plums in sugary syrup that dehydrates the foods. The skin of certain fruits are cooked in sugar till they crystallize and then they are stored in a dry environment. One drawback of this method is that sugar itself draws moisture. Once the amount of moisture in sugared foods rise, it might reach the level congenial for microbial growth.

Salting: Salt is a natural food preservative that draws out moisture from the food as well as from the cells of the micro-organisms that may be present in it. Lack of moisture kills these organisms and hence prevents food spoilage. Salt is commonly used as a preservative in meat products.

Pickling: Cucumber, beef, peppers and some vegetables may be preserved by pickling. This technique involves dipping the food in some liquid chemical that prevents the growth of micro-organisms but still maintains edibility of the food. The preserving liquids used are vinegar, brine, alcohol and some other oils. This process is known as chemical pickling. The other way of pickling is by fermentation. In fermentation pickling, the preservation agent is produced by the food itself during the process of fermentation.

Material & Methods

In California, peaches, nectarines, and plums are normally picked when ripening has been initiated (high mature stage) thus, producing sufficient ethylene to carry on ripening upon arrival to the warehouse. In fruit picked at low maturity, ethylene application during the ripening at 20oC only reduces firmness variability within the sample without speeding up ripening. Therefore, stone fruits harvested at the "high maturity stage" do not need ethylene exposure to ripen properly. Exceptions are the "very slow" ripening plum cultivars, without the ability to produce their own ethylene.

1. Ripening at Shipping Point: Partial ripening after harvest to a specific firmness is starting to be used commercially. Controlled-ripening at 20oC immediately (conditioning) after harvest for 48 hours limits development of mealiness and flesh browning on chilling injury susceptible peach and nectarine cultivars. Longer ripening can be done based on firmness and buyers requirements. After this partial ripening treatment fruit must be cooled below 2.2oC as quickly as possible. This protocol allows delivery of fruit ready to buy and free of chilling injury symptoms across the country.

2. Ripening at Retailer Point: Fruit that arrives in your warehouse or retail store should be tested for flesh firmness using a standard fruit penetrometer. A ripening protocol based on warming should be established according to the anticipated consumption schedule (fruit

turning schedule). Soft fruit are more susceptible to bruising than hard fruit. To reduce potential physical damage occurring during transportation from the warehouse to retail stores and, handling at the retail stores, we suggest transferring fruit to the retail store before fruit reach 6-8 pounds for peaches and nectarines, and 4-6 pounds for plums (transfer/ shipping point). The establishment of these transfer/shipping points is based only on our previous experience with fruit damage during retail handling. As bruising incidence varies among different retailer operations and among cultivars, you should fine-tune your own transfer points for your conditions

References 1. ^ Lewis, Robert A. (January 1, 2002). CRC Dictionary of Agricultural Sciences. CRC Press. ISBN 0-8493-2327-4. 2. ^ "Sporophore from Encyclopdia Britannica". 3. ^
a b

Mauseth, James D. (April 1, 2003). Botany: An Introduction to Plant

Biology. Jones and Bartlett. pp. 271272. ISBN 0-7637-2134-4. 4. ^ Schlegel, Rolf H J (January 1, 2003). Encyclopedic Dictionary of Plant Breeding and Related Subjects. Haworth Press. p. 177. ISBN 1-56022-950-0. 5. ^ For a Supreme Court of the United States ruling on the matter, see Nix v. Hedden. 6. ^
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