Index. new developments, 420 quality and yields, 415 reclaiming used brine, 411 Browning apples. 114 Bruising fruit, 56, 58

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1 Index A Acids in fruit processing, 3 acetic, 3, 149 amino, 535, 541 ascorbic, 3 benzoic, 3, 175 butyric, 150, 160 citric, 3, 169 fatty, 534 lactic, 149 malic, 195 sorbic, 3, 175 sulfurous, 140, 152, 175,359,389,473 uric, 140 Acidulation, 148 Analysis of raw and processed fruits, 541 Apples, 10, 12, 14, 18, 81, 84, 114, 169 canned, 12, 18, 169 dried, 12 frozen, 12, 18 juice, 12, 171 Ascorbic acid, 3, 461, 464, 474 Aseptic bulk storage, 89, 90 Aseptic packaging, 2, 6, 7, 89, 90, 251, 428 Aspartame, use of, 476 B Benzoic acid as a preservative, 4:72, 473 Bleaching cherries, 116 Brining cherries and other fruits, 407 advantages, 408 candied fruits, 418 changes during brining, 413 formulation, 410 history, 407 manufacturing, 416 new developments, 420 quality and yields, 415 reclaiming used brine, 411 Browning apples. 114 Bruising fruit, 56, 58 c Canning fruits, juices, 163, 175, 178 bottling, 174 cans, 166 lighting, 164 organization, 154 plant location, 164 water, 164 Chemical analysis source, 560 Chemical preservation, I, 467, 472 Cleaning, air and water, 102 Climate, effect on fruits, 122, 125 Color of fruit affected by processing, 269, 481, 503 berry fruits, 517 blueberries, 517 grapes, 518 strawberries, 518 cane fruits, 520 citrus fruits, 508 grapefruit, 510 lemons, limes, 511 po me fruits, 511 apples, 511 pears, 512 stone fruits, 497 apricots, 516 cherries, 517 peaches, 513 plums,

2 674 Color of fruit affected by processing (cont.) tropical and subtropical fruits, 520 bananas, 50 I mangoes, 502 pineapple, 502 Composition of apple cider, 464 of black currants, 190 of cherries, 403 of cranberry juice, 197 of fruits, 508, 540, 591 amino acids, 535, 541 ash, 542 calories, 542 carbohydrates, 534, 541, 542 dietary fiber, 542, 554 enzymes, 541 lipids, 534, 542, 556 minerals, 532, 533, 539, 542 moisture, 534, 537, 542 organic acids, 542, 559 pectic substances, 556 phenolic compounds, 559 vitamins, 531, 533, 534, 542, 557 volatile flavor compounds, 559 of passion fruit, 308 of Sussmost, 190 Concentrates, 218, 273, 276 Continuous agitation cooker, 6 Contract packing, 17 Control of spoilage by, 129 benzoic acid, 175, 472, 473 diphenyl, 140 ethylene glycol, 141 ethylene oxide, 141 hydrogen peroxide, 427 low ph, 147 low temperature, 153, 154, 171, 180,217, 239, 251 peracetic, 140 propionates, 154 sorbic acid, 175 sugar concentration, 154 sulfurous acid, 140, 157, 175 Consumer can sizes, 66 Controlled atmosphere storage, Conveying fruit, 56, 58 Cooling fruit, 81 Cultivar selection, 127 D Deaeration of juices, 282 Dehydration of fruits, 353 advantages, 354 dehydration, practices for, 392 drupe fruits, 395 pome fruits, 393 small fruits, 497 tropical fruits, 499 dehydrofreezing, 389 equipment, 370 belt-trough dryer, 373 cabinet dryer, 371 continuous belt, 372 drum dryer, 377 explosion puffing, 374 fluidized-bed dryer, 373 foam-mat dryer, 375 freeze dryer, 380 kiln dryer, 370 microwave dryer, 377 spray dryer, 376 tower dryer, 371 vacuum dryer, 378 history, 353 methods, 365 centrifugal fluidized bed, 365 dehydration, 367 osmovac, 363 solar drying, 366 sun drying, 366 postdehydration treatments, 382 compression, 386 inspection, 383 packaging, 385, 391 screening, 385 sweating, 382 predrying treatments, 258 replacement of sulfur, 362 sulfuring, 359 Diced fruit, 210 Disposal of fruit waste, 127 E Electronic color grading, 101, 113 Essence, fruit, 219 Exports of processed fruits, 20 INDEX

3 INDEX F Flavor of fruits, affected by processing, 195,223,269,481,483 berry fruits, 499 blueberries, 499 strawberries, 499 cane fruits, 501 citrus fruits, 585 grapefruit, 491 lemons, limes, 492 oranges, 486 pome fruits, 493 apples, 493 pears, 496 stone fruits, 497 apricots, 498 cherries, 499 peaches, 497 plums, 498 subtropical and tropical fruits, 501 bananas, 501 mangoes, 500 pineapples, 500 Fortified apple juice, 115, 464 Freezing fruit, 264 concentrates, 285 cryogenic freezing, 324 factors affecting quality, 265 climate, 266 cultivars, 265 maturity level, 266 storage, 267 freeze-dried fruits, 339 freezing fruit juice concentrates, 273 concentration by, 276 freezing, 277 reverse osmosis, 280 vacuum, 278, 283 pectic enzyme treatment, 276 preparation, 274 freezing precooked fruits, 340 apple sauce, 340 cranberry-orange relish, 340 cranberry sauce, 341 fruit cocktail, 342 fruit salads, 343 pie fillings, 343 fruits for freezing, 285 apple concentrate, 285 apples, 12, 13, 18 berry puree, 287 cherries, sweet, 13, 327 cherries, tart, 325 citrus puree, 296 coconuts, 327 currants, 327 dates, 318 figs, 329 grapefruit, 13 grapefruit juice, 293 grape juice, 297 grapes, 330 guava puree, 299 lemon, 13, 295 limeade, 13, 296 lychee, 331 mango, 331 melons, 332 nectarines, 333 olives, 334 oranges, 13, 288 papaya, 334 papaya puree, 303 passion fruit, 305, 306, 310 peaches, 334 pears, 337 persimmons, 338 pineapple juice, 311 pineapples, 338 strawberries, 13, 312 tangerines, 13 handling fruit for freezing, 267 mold control, 198 ripening, 268 sorting, 268 history of frozen fruits, 264 processing problems, 269 color, flavor, texture change, 269, 481 freezing method, 269, 270, 284, 324 objective quality evaluation, 272 subjective quality evaluation, 269 thawing, 269 quality standards for concentrates, 292 Fruit cocktails, 209 Fruit consumption per capita trends, 647, 649 all foods, 657 all fruit products, 651 citrus fruit juices,

4 676 Fruit consumption per capita trends (cont.) dried fruits, 656 frozen fruits, 655 noncitrus juices, 654 Fruit containers, 75 Fruit expenditures per capita, 648 Fruit packs by countries, 14 specialties, 14 Fruits, processed, 10, II, 18 apples, 10, 18,91, 167 apricots, 10, 18, 81, 178 bananas, 10, 18, 183 baobab, 10 breadfruit, 10 cherries, 10, 18, 117,201 coconuts, 10 crabapples, 10 cranberries, 10 currants, 10, 187 dates, 10, 118 figs, 10, 18, 145, 148,207,209 gooseberries, 10 grapefruit, 10, 24 grapes, 10, 18, 23, 86, 214 guavas, 10, 18, 225 loganberries, II Iychee, II, 225 mandarin, II, 229 olives, II, 18 oranges, II, 18,226 papayas, II, 18 peaches, II, 18,93,231 pears, II, 18,84, 111,246 pineapples, II, 18, 252 plums, II, 18,256 prunes, II, 18, 256 quinces, II, 18 strawberries, 11, 18, 200 tangerines, 11, 18 Fruit processing in Latin America, 17 Fruit products, 10 Fruit quality, 68, 76, 72 Browning peaches, 474 evaluation, 70 sampling, 70 Fruit storage, 84, 86 Future outlook, 78 Future possibilities, canning, 92, 251 G Grades and standards for raw and processed fruits, 565 assurance for pesticide use, 572 dress for product safety, 579 FDA regulations, 565, 567 FDA standards of identity, 566 food additives, 575 nutritional labeling, 579 requirements for exports, 568 requirements for imports, 568 USDA purchases, 577, 619 USDA standards for grades, 571 Growth of fruit processing, 1 H Harvesting damage, 52 Harvesting fruit, 25 collecting methods, 45 manual, 26, 27 mechanical, 35, 52 shake and catch, 46 Handling fruits, 25, 51, 67, 68, 74, 76 History of fruit processing, 1 Holding fruit, 76 Imports of processed fruits, 18 Industrial factors, fruit processing, 126 Irradiation of fruits, 119, 476 J Juice extraction, 173, 196 L Labor supply, effect of, 127 Large volume fruit press, 459 M Major fruit products, 3, 10 Methods of fruit processing, 1 INDEX

5 INDEX Microflora in processed fruits, 129 bacteria, 129, 134, 149, 153, 391 canned fruits, 147 catsup, 154 dehydrated fruits, 136, 390 fruit juices, 148 fungi, 129 molds, 131,391,592 pickles, 154 preserves, 154 refrigerated and frozen fruits, 143 yeasts, 129, 134, 145, 391, 560 Minor fruit products and processes, 425 apple peel by-products, 450 apricot concentrate, 453 aromatics from citrus fruits, 443 aseptically processed puree, 426 banana chips, flakes, slices, 455 banana puree, 451 candied fruits, 433 concentrates, juices, 453 citrus peel oil, 442 conserves, 439 continuous process for pineapple juices, 445 continuous process for prune juice, 445 counterflow cooler, 446 essence recovery, 439 explosion dried berries, 456 extracting raw grape juice, 444 firming fruits, 435 fortified apple juice, 464 fortified orange juice, 467 fruit butter, 439 fruit extracts, 440 fruit flakes, 454 fruit leather, 440 irradiation, 476 jelly, 428 mango puree, 456 marmalade, 439 orange juice pellets, 455 papaya fruit juice, 457 passion fruit juice, 457 pasteurized cantaloupe, 472 pickled fruit, 436 pineapple granules, 454 preserves and jams, 431 processed kiwifruit, 458 protein fortified fruit juices, 452 N refrigerated fruit slices, 470 salt-free olive curing, 460 spiced fruit, 438 wine making, 134, National Canners Association, 4 National Food Processors Association, 5 Nutritional value of fruits, 531, 534, 537, 544 p Peaches, 12, 14, 18,81 canned, 12, 18 dried, 12 frozen, 12, 18 juice, 12 Peeling fruit, 103, 111, 234, 247 acid, 109 boiling water, 103 dry caustic, 107 freezing, 108 hand, 103 lye, 104, 108, 114, 234 steam, 103, 109 Pesticides on fruit, 118 Pitting dates, 118 Plant sanitation, 613 chlorination, 616 eliminating smoke and odors, 617 legal responsibilities, 615 pest control, 616 Preparation of juices for beverages, 468 Pressure cooker, 177 Projections of fruit processing, 659 changing technology, 668 consumption prospects, 670 income influences, 665 processed food prices, 660 U.S. population projects, 659 women in labor force, 669 Puree, 186,451,454 R Refrigerated apples slices, 114

6 678 s Seasonal suitability of fruits, 121 Sorting fruits, Specialty fruit products, 3, 10 Standards of identity, 254 Storage, bulk, 175 Storage life of processed foods, 583, 585 caramel causes corrosion, 604 "dating" stored foods, 608 determining shelf life, 587 high temperature deteriorates food, 605 light deteriorates food, 605 responsibility for deterioration, 609 stability of dried fruits, 593, 595 stability of frozen fruits and juices, 588 stability of fruit powders, 594 stability of fruit purees, 594 stack burn of processed fruit, 606 storage life of containers, 602 storage life of fruit preserves, 599 Suitability of fruits for freezing, 123 Syrup, 188, 239 Sulfurous acid as a preservative, 473 Sussmost, 189 T Techniques in fruit processing, 3, 5 aseptic, 2, 6, 7, 89, 90, 251 canning, 3, 163 chemicals, 3 concentration, 3 drying, 3 fermentation, 3 freezing, 3, \3 high sugar, 3 high temperature, 3 pickling, 3 reduced light, 3 Thermal processing, 2, 4 Top 10 canned fruits, juices, 163 Treating fruit to extend life, 79 Trends in fruit processing, 9, 647 v V.S. '):xports of processed fruits, 20 U.S. imports of processed fruits, 18 v Volatile essence recovery, 283 w INDEX Washing fruit, 99 Waste disposal, 618, 638 conjector centrifuge, 631 degradable plastics, 641 disposable containers, 638 effluent limitations, 638 federal regulations, 619 innovative waste treatment, 637 liquid waste treatment, 634 penalties, 622 permit procedures, 621 practical waste management, 632, 635 processing changes, 623 recovering from liquid wastes, 625 recovering solids by spraying drying, 627 recovery of aluminum containers, 638, 643 recycling centers, 643 reduction of salt by ion exchange, 627 solid waste recovery, 629 steel can recovery system, 640, 642