Fruits

L/O/G/OGoutham Matta

IntroductionA fruit is generally a fleshy seed associated part of a particular plant; it is naturally edible and sweet in the raw state. It is something which has both taste and nutrients.

Botanically, a fruit is the ripened ovary wall. The ovary is part of the carpel, the innermost whorl of a flower, the female reproductive structure. The ovary contains the ovules, the haploid equivalent to mammalian eggs.

Some fruits also contain parts of the flower base.

Taste Flavor Nutrition Satiety

Fruits are classified into six categories according to their physical characteristics:

Berries

Drupes

Pomes

Citrus fruits

Melons

Tropical fruits

Fruits Classification

Small juicy fruits with a thin skin and fragile cell structure.

Examples include: Blackberries, Blueberries, Raspberries, Strawberries, Cranberries and Grapes.

Berries

Outer skin covering a soft, fleshy fruit. The fruit surrounds a single hard stone, or pit, which contains the seed.

Examples include: Cherries, Apricots, Nectarines, Peaches, and Plums

Drupes

Smooth skin with a central seed containing core and thick layer of flesh.

Examples include: Apples and Pears

Pomes

Thick rinds and thin membranes separating the flesh into segments.

Grows in warmer regions.Examples include: Oranges, Tangerines, Limes, Lemons, Grapes

Citrus Fruits

A part of the gourd family, large and juicy with thick rinds and many seeds.

Examples include: Cantaloupe, Casaba, Honeydew, and Watermelon.

Melons

Tropical fruit is any fruit produced by a tree native to the tropics. The tropics are generally defined as the region of the globe between the Tropic of Cancer and the Tropic of Capricorn, and the environmental conditions there are unique, creating a habitat for incredibly diverse animals and plants.

Examples include: Bananas, Mangoes, Papayas, Pineapples, Pomegranates, and Kiwifruit.

Tropical Fruits

Worlds total fruits production in 2013 was 790 million tons, while in 2012 it was 730 million.

World Top Ten Countries with most Fruits Production:

Global Production of Fruits

Country Production (Tones)

China 68,738,224

India 48,570,920

Brazil 31,795,266

USA 30,100,045

Italy 18,274,570

Spain 14,920,852

Mexico 14,217,004

Iran 11,768,628

Philippines 11,122,028

France 11,037,748

17%

12%

11%

11%6%

44%

World Fruits Production (Tonnes)

Bananas

Apples

Oranges

Grapes

Mangoes, guavas

Other

Global Production of Fruits

Total: 637,575,622 tonnesSource: FAOSTAT

In 2012, U.S. production of the leading non-citrus fruit crops totaled 17.4 million tons. Citrus crop totaled 11.2 million tons.

Production of Fruits in U.S.A

21%

57%

1%4%

3%

11%1%

Fruits production in U.S.A

FloridaCaliforniaTexas MichiganOregonWashingtonPennslyvania

California is the largest producer of grapes, strawberries, peaches, nectarines, and kiwifruit. It is also a major producer of a variety of other non-citrus fruit, such as apples, pears, plums, and sweet cherries and is second in citrus production. California's fruit-friendly climate gives it an advantage over other fruit-producing States. Florida's primary fruit crop is citrus. Washington is the largest apple producer and an important producer of grapes and pears.

Production of Fruits in U.S.A

Importance:Higher prices and consumers satisfaction requires improved quality of fruits.

High quality can only be achieved through proper grading, sorting, packaging, storage and handling of fresh fruits.

Processing of Fruits

Flow Chart for Processing of FruitsDumpingDumping

SortingSorting

WashingWashing

WaxingWaxing

Chemical TreatmentsChemical Treatments

PackingPacking

Pre-CoolingPre-Cooling

StorageStorage

GradingGrading

Dumping: Dumping must be done gently, whether using water assisted methods or dry dumping. Wet dumping can decrease bruising and abrasions by using moving, chlorinated (100-150 ppm) water to carry delicate produce. When using dry dumping, padded, sloped ramps or moving conveyor belts can decrease injuries to produce.


Wet Dumping Dry Dumping

Sorting: Freshly harvested fruits are sorted for uniformity in size, shape and varietal characteristics. Damaged, discolored and decayed parts are removed to make the produce more attractive and prevent infection from the diseased parts.Washing: Washing is necessary to remove extraneous materials from the field such as dirt, chemicals and latex. Chlorine treatments (100 to 150 ppm) can be used in wash water to help control pathogen buildup during packing operations. For best results pH of water should be between 6.5-7.5.

Fruits such as kiwi and avocadoes, dry brushing may be sufficient to clean the produce. Other commodities, however, such as mangoes, bananas and carrots etc require washing. The choice of brushing or washing will depend upon both the type of commodity and the type of contamination.


Air bubble Washing

Drying: Drying is done to remove excessive moisture from the surface of the produce. Excessive drying should be avoided to prevent wilting, shrinking and water loss.

Waxing: Waxing is done on certain types of fruits such as citrus and melons to reduce water loss, thereby reducing shriveling. Food grade waxes are used to replace some of the natural waxes removed in washing and cleaning operations, and can help reduce water loss during handling and marketing. If produce is waxed, the wax coating must be allowed to dry thoroughly before further handling. Wax melts easily at 40°C.

Most commonly used waxes are carnauba wax (from the carnauba palm tree), beeswax, and shellac (from the lac beetle).


Treatment Amount of wax (ppm)

Resistance of fruits surface to water

lose (sec/cm)

Water loss in 6 months storage (% of

weight)

Untreated 994 293 3.61

Washed 973 - -

Waxed 978 357 2.78

Waxing Methods: There are four waxing methods.

1. Liquid Paraffin wax method: Fruits are dipped into hot paraffin.

2. Slab wax method: Wax is pressed against rapidly revoving brushes.

3. Spray method: Wax is sprayed on fruits and brushed mechanically until a film of desired thickness is obtained.

4. Dipping or cold wax method: Fruits are dipped into a wax emulsion.


Chemical Treatments: Fungicides and growth regulators are commonly used to reduce decay and undesirable growth respectively. The use of chemicals should be closely supervised and within the recommended levels for human consumption.

Grading: Fresh fruits are classified into groups according to a set of recognized criteria of quality and size, with each bearing an accepted name and size grouping. It can be done manually or by automatic grading lines. Size grading can be done subjectively (visually) with the use of standard size gauges. Round produce units can be easily graded by using sizing rings.


Packing: Fruits are packed in suitable containers to provide protection against mechanical and biological damages during transportation and subsequent handling operations. Packaging materials should be of accepted standards with regard to strength, ruggedness and resistance to pressure. Packages should have adequate ventilation so that produce will not warm up as a result of heat arising from respiration. Excessive ventilation, however, may result in wilting.

Materials for packing:

Wood: Boxes, bins, trays, barrels, pallets

Jute/Canvas: Sacks

Paper and card board: Liners, boxes, trays

Plastic: Rigid- crates, pallets, trays

Flexible- Films (Single & multi layered)

Polystyrene boxes/ trays

Combines materials: CFB and plastic


Packing of Fruits

Pre-cooling is an essential step prior to storage at low temperatures. It is the rapid removal of field heat from the produce to reduce the rate of respiration, microbial activity and refrigeration load. Pre-cooling can be done with chilled water, ice or cool air (forced air cooling), whereby the produce is cooled to the half cooling temperature.

There are four pre cooling methods:

Room cooling: Packed Fruits are arranged in store room and cool air is circulated among the packed products.

Forced air cooling: Forced air cooling pulls/pushes through vents/holes in storage containers.

Hydro cooling: It is of two types- 1. Shower type, 2. Immersion type

Vacuum cooling: It takes place by water evaporation from fruits at very low air pressure.


L/O/G/O

Orange juice is defined in the United States Code of Federal Regulations as the "unfermented juice obtained from mature oranges of the species Citrus sinensis or of the citrus hybrid commonly called Ambersweet."

Orange juice is commonly marketed in three forms: as a frozen concentrate, which is diluted with water after purchase; as a reconstituted liquid, which has been concentrated and then diluted prior to sale; or as a single strength, un-concentrated beverage called NFC or Not From Concentrate. The latter two types are also known as Ready To Drink (RTD) juices.

What is Orange Juice?

Harvesting & CollectingHarvesting & Collecting

Cleaning & GradingCleaning & Grading

ExtractionExtraction

ConcentrationConcentration

ReconstitutionReconstitution

PasteurizationPasteurization

Flow chart for Orange Juice

PackingPacking

Harvesting & Collecting: Oranges are harvested from large groves. When the mature fruit is ready to pick, a crew of pickers is sent in to pull the fruit off the trees. The collected fruit is sent to packing centers where it is boxed for sale as whole fruit, or sent to plants for juice processing. The oranges are generally shipped via truck to juice extraction facilities, where they are unloaded by a gravity feed onto a conveyor belt that transports the fruit to a storage bin.

Cleaning & Grading: The fruit must be inspected and graded before it can be used. An inspector takes a 39.7 lb (18 kg) sample to analyze in order to make sure the fruit meets maturity requirements for processing. The certified fruit is then transported along a conveyor belt where it is washed with a detergent as it passes over roller brushes. This process removes debris and dirt and reduces the number of microbes. The fruit is rinsed and dried. Graders remove bad fruit as it passes over the rollers and the remaining quality pieces are automatically segregated by size prior to extraction. Proper size is critical for the extraction process.

Production of Orange Juice

Extraction: Proper juice extraction is important to optimize the efficiency of the juice production process as well as the quality of the finished drink. The latter is true because oranges have thick peels, which contain bitter resins that must be carefully separated to avoid tainting the sweeter juice.

There are two automated extraction methods commonly used by the industry.

The first type places the fruit between two metal cups with sharpened metal tubes at their base. The upper cup descends and the fingers on each cup mesh to express the juice as the tubes cut holes in the top and bottom of the fruit. The fruit solids are compressed into the bottom tube between the two plugs of peel while the juice is forced out through perforations in the tube wall. At the same time, a water spray washes away the oil from the peel. This oil is reclaimed for later use.

The second type of extraction has the oranges cut in half before the juice is removed. The fruits are sliced as they pass by a stationary knife and the halves are then picked up by rubber suction cups and moved against plastic serrated reamers. The rotating reamers express the juice as the orange halves travel around the conveyor line.


Some of the peel oil may be removed prior to extraction by needles which prick the skin, thereby releasing the oil which is washed away. Modern extraction equipment of this type can slice, ream, and eject a peel in about 3 seconds.

The extracted juice is filtered through a stainless steel screen before it is ready for the next stage. At this point, the juice can be chilled or concentrated if it is intended for a reconstituted beverage. If a NFC type, it may be pasteurized.


Concentration: Concentrated juice extract is approximately five times more concentrated than squeezed juice. Diluted with water, it is used to make frozen juice and many RTD beverages. Concentration is useful because it extends the shelf life of the juice and makes storage and shipping more economical. Juice is commonly concentrated with a piece of equipment known as a Thermally Accelerated Short-Time Evaporator, or TASTE for short. TASTE uses steam to heat the juice under vacuum and force water to be evaporated. Concentrated juice is discharged to a vacuum flash cooler, which reduces the product temperature to about 55.4° F (13° C). The pulp is separated from the juice by ultra-filtration and pasteurized. The clarified juice containing the volatile flavorings is concentrated at 50° F (10° C) by reverse osmosis and the concentrate and the pulp are recombined to produce the appropriate juice concentration.


Reconstitution: When the juice processor is ready to prepare a commercial package for retail sale, concentrate is pulled from several storage batches and blended with water to achieve the desired sugar to acid ratio, color, and flavor. This step must be carefully controlled because during the concentration process much of the juice's flavor may be lost. Proper blending of juice concentrate and other flavor fractions is necessary to ensure the final juice product achieves a high quality flavor.


Pasteurization: Orange juice pH is about which naturally protects from bacteria, yeast, and mold growth. However, pasteurization is still required to further retard spoilage. Pasteurization also inactivates certain enzymes which cause the pulp to separate from the juice, resulting in an aesthetically undesirably beverage. This enzyme related clarification is one of the reasons why fresh squeezed juice has a shelf life of only a few hours. Flash pasteurization minimizes flavor changes from heat treatment and is recommended for premium quality products. Several pasteurization methods are commercially used. One common method passes juice through a tube next to a plate heat exchanger, so the juice is heated without direct contact with the heating surface. Another method uses hot, pasteurized juice to preheat incoming unpasteurized juice. The preheated juice is further heated with steam or hot water to the pasteurization temperature. Typically, reaching a temperature of 185-201.2° F (85-94° C) for about 30 seconds is adequate to reduce the microbe count and prepare the juice for filling.


Filling & Packing: To ensure sterility, the pasteurized juice should be filled while still hot. Where possible, metal or glass bottles and cans can be preheated. Packaging which can not withstand high temperatures (e.g., aseptic, multilayer plastic juice boxes which don't require refrigeration) must be filled in a sterile environment. Instead of heat, hydrogen peroxide or another approved sterilizing agent may be used prior to filling. In any case, the empty packages are fed down a conveyor belt to liquid filling machinery, which is fed juice from bulk storage tanks. The filling head meters the precise amount of product into the container, and depending on the design of the package, it may immediately invert to sterilize the lid. After filling, the containers are cooled as fast as possible. Orange juice packaged in this manner has a shelf life of 6-8 months at room temperature.


By products waste: Byproducts from orange juice production come from the rind and pulp that is created as waste. Products made with these materials include dehydrated feed for livestock, pectin for use in making jellies, citric acid, essential oils, molasses, and candied peel. Certain fractions of orange oil (known as d-limonene), have excellent solvent properties and are sold for use in industrial cleaners.

Top Brands in U.S.A:

Famous brands for orange juice in U.S.A are:


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