Fruit and vegetable processing includes the production

Fruit and vegetable processing includes the production of concentrates, fruit juices, dried fruits, preserves (jams, marmalade, canned food, sauces, marinades and marinades) and lozenges. Vegetables are processed (canned) within 7-10 hours after harvesting. It is more convenient than storing fresh products. When fruits and vegetables are properly processed, they are less likely to spoil while retaining their flavor and nutritional value.

Storage is the processing, packaging and sealing of products in containers without air supply and cooling (cold bottling). Jars, bottles, cans or jars, as well as PET film and aluminum foil are commonly used for packaging.

The methods of preservation are:
* Pasteurization
* Cooking
* Storage in cold rooms
* Freezing,
* Drying
* Vacuum processing
* Use of antibacterial preparations
* Ionization (ultraviolet radiation)
* Soaking in brine, sugar syrup (more than 50ºBx), acid (pH <4.2) or own juice; 10) a combination of these methods.

The processing of vegetables and fruits (berries, fruits, mushrooms, potatoes) consists of the following stages:
• Primary processing: calibration, washing.
• Mechanical processing: boiling, blanching, steaming, heating, roasting.
• Heat treatment: boiling, blanching, steaming, heating, roasting.
• Preservation: freezing, drying, sterilization.
• Packaging, packaging: cans, bottles, bags; vacuum; in a gas environment.

Fruit and vegetable production
Canned fruits and vegetables
Fruit and vegetable salad
Pickled mushrooms
Pickled cabbage
Horseradish
Mustard
Tomato juice
Seaweed
Carrots
Lech
Zucchini, eggplant caviar
Soy sauce
Crispy fries
Confit
Nectars
Compotes
Juice
Sugar syrup
Pectin

Canned fruits and vegetables packed in hermetic containers
1. Canned fruits and vegetables – a product used directly for eating in a cold or heated form.
*natural preserves are made from whole vegetables, slices or ground green vegetables without any spices and seasonings;

*canned food – snacks made from raw materials, pre-fried in vegetable oil and filled with tomato sauce.
Spicy vegetables, spices and condiments are used in the production of snacks;
*canned food – lunch is prepared in the form of first and second dishes (beetroot, vegetable soups, vegetables with meat, vegetable stews);
*concentrated tomato products are produced in the form of tomato paste, tomato puree, tomato sauce;
*vegetable juice is obtained from carrots, beets, sauerkraut, tomatoes and other vegetables.

2. Fruit and berry preserves are produced
• Compotes are made from one or more types (assorted) of fresh fruits and/or berries, fruits and berries puree – fruit-berry pulp products with or without sugar, sterilized, packed in hermetically sealed cans.
• fruit and berry sauces – mashed fruits, flavored with sugar, containing 21-23% solids.

Fruit condiments are made from fruit and berry puree with sugar and spices (cloves, cinnamon and ginger).
Pickled vegetable and fruit products are products obtained from vinegar, table salt, sugar and spices.
Dried fruits, vegetables and mushrooms
Preservation of fruits and vegetables by drying is based on the removal of a large part of the water.

Dried fruits have 16-25% moisture, and vegetables – 10-12%.
5. Pickled fruits and vegetables

The production of fermented fruits and vegetables is based on the preservative properties of lactic acid
produced by milk fermentation in the products themselves.