Description

Fruit Production and Processing Technology is an intriguing field-developed subject that provides readers with a thorough and coherent overview of the fundamental requirements of orchard management along with the ideas and methods of plant regeneration, maintenance, and fruit preservation. With the right technological technique, a wide range of fruits can be used to create various types of semi-finished products, starting with fresh fruits that have just been picked from the field or kept in warehouses with controlled atmospheres. To produce a juice of good quality, the raw materials' level of ripeness, freshness, and cleanliness are crucial. Fruit is sometimes referred to as the byproduct of angiosperm, or flowering plant, growth. However, from the perspective of the consumer or food processor, fruit is commonly defined as the edible part of a plant or tree that includes the seed and its envelope and is typically described as juicy, sweet, and pulpy. The goal of the current book is to give readers a comprehensive understanding of the fundamentals of fruit production and technology.