How to Process and Preserve Fresh-Cut Fruit and Vegetable Products?
- 13 Jul 2021
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Fruits and vegetables are plant-based food products that are integral to a balanced diet. Freshly picked fruits and vegetables are packed with essential nutrients for the human body and also add a dash of colour to the dining table. They are easy to serve as they require little to no cooking, they take care of your body’s fibre needs, and they make easy and delicious salads.
Fresh cut fruits and vegetables are those that are washed, peeled, and cut into convenient pieces to be made ready for consumption as soon as you purchase them. The only problem is that they come under perishable foods and fresh cut fruits and vegetables oxidize on prolonged contact with air. While oxidised food is not lethal, it is not recommended for consumption as it loses its nutritional value the longer it is allowed to oxidize. Refrigeration may seem like an easy solution, but it is not as effective as traditional methods of preservation.
The most common methods of preservation are pickling and canning, but there are many more ways to ensure you get to preserve your fresh picked fruits and vegetables while retaining as much nutritional value as possible. Some of these methods include:
Salting:
Salting is one of the oldest preservation techniques used for fresh fruits and vegetables. The salt kills bacteria and other microorganisms by creating an inhospitable environment for them to thrive in. Salted fruits and vegetables make for tasty and healthy snacks.
Drying:
Drying pre-cut fruits and vegetables involves removing the water content completely from them by sun drying methods or with the help of desiccating equipment. The complete removal of water ensures that bacteria cannot survive to make the food go bad over time. Sun dried tomatoes are a favourite delicacy of many and dried fruits are in demand all year long.
Freezing:
Freezing your fresh fruits and vegetables is another simple technique to ensure their freshness. The downside to freezing is that once thawed, the produce may not regain its original texture. This is, however, a great way to meal prep for smoothies or summer fruit and vegetable shakes.
Fermenting:
Fermentation is not a complicated process, but you must make sure your fresh fruits and vegetables are cut into uniformly small pieces. Fermentation is done by creating a brine solution with salt and a starter culture to start the process of converting carbohydrates to organic acids. Submerge the cut pieces completely in the solution and make sure your container is air-tight. Fresh cut fruits take less time than to ferment that pre-cut vegetables because of higher sugar content.
Fresh cut fruits and vegetables are those that are washed, peeled, and cut into convenient pieces to be made ready for consumption as soon as you purchase them. The only problem is that they come under perishable foods and fresh cut fruits and vegetables oxidize on prolonged contact with air. While oxidised food is not lethal, it is not recommended for consumption as it loses its nutritional value the longer it is allowed to oxidize. Refrigeration may seem like an easy solution, but it is not as effective as traditional methods of preservation.
The most common methods of preservation are pickling and canning, but there are many more ways to ensure you get to preserve your fresh picked fruits and vegetables while retaining as much nutritional value as possible. Some of these methods include:
Salting:
Salting is one of the oldest preservation techniques used for fresh fruits and vegetables. The salt kills bacteria and other microorganisms by creating an inhospitable environment for them to thrive in. Salted fruits and vegetables make for tasty and healthy snacks.
Drying:
Drying pre-cut fruits and vegetables involves removing the water content completely from them by sun drying methods or with the help of desiccating equipment. The complete removal of water ensures that bacteria cannot survive to make the food go bad over time. Sun dried tomatoes are a favourite delicacy of many and dried fruits are in demand all year long.
Freezing:
Freezing your fresh fruits and vegetables is another simple technique to ensure their freshness. The downside to freezing is that once thawed, the produce may not regain its original texture. This is, however, a great way to meal prep for smoothies or summer fruit and vegetable shakes.
Fermenting:
Fermentation is not a complicated process, but you must make sure your fresh fruits and vegetables are cut into uniformly small pieces. Fermentation is done by creating a brine solution with salt and a starter culture to start the process of converting carbohydrates to organic acids. Submerge the cut pieces completely in the solution and make sure your container is air-tight. Fresh cut fruits take less time than to ferment that pre-cut vegetables because of higher sugar content.
