2018, Vol. 6, Issue 6, Part A

author(s)
Md. Ramjan and Mohd Talha Ansari

abstract
Fruits and vegetables are very important food commodities not only in India but all over the world. Fresh fruits and vegetables are perishable and highly prone to these losses because they are composed of living tissues. These tissues must be kept alive and health throughout the process of marketing. These are composed of thousands of living cells which require care and maintenance. There are many factors involved in selecting in fruits and vegetables varieties for processing. Although high visual quality is desirable for most processing methods, the composition of fruit in relation to flavors, texture, color and nutritional value is of paramount importance. In addition, these quality should be impaired as little as possible during the specified process, e.g., some vegetable cannot dehydrated or frozen because of their chemical composition or physical structure. Some kind have a bitter taste when dried, others loose color and flavor.