FRUIT PROCESSING

preparation of fruit for human consumption. Four representative types of fruit. Fruit is sometimes defined as the product of growth from an angiosperm, or flowering plant. From a purely botanical point of view, the fruit may be only the fleshy growth that arises from the ovary of a flower and may not necessarily include any other structures. From the consumer's or food processor's point of view, however, fruit is generally characterized as the edible product of a plant or tree that includes the seed and its envelope and can typically be described as juicy, sweet, and pulpy. Typical fruit structures are illustrated in Figure 1. Fruits are a high-moisture, generally acidic food that is relatively easy to process and that offers a variety of flavour, aroma, colour, and texture to the diet. They are usually low in calories but are an excellent source of dietary fibre and essential vitamins. Owing to the presence of cellulose, pectin, and various organic acids, fruits can also act as natural laxatives. Fruits are therefore a valuable part of the diet. Additional reading R. MacRae, R.K. Robinson, and M.J. Sadler (eds.), Encyclopaedia of Food Science, Food Technology, and Nutrition, 8 vol. (1993); and Y.H. Hui (ed.), Encyclopedia of Food Science and Technology, 4 vol. (1992), are general works that cover all aspects of the science of food. P. Fellows, Food Processing Technology: Principles and Practices (1988), is an introductory text. R. Paul SinghA detailed discussion of fruit processing is provided by A.C. Hulme (ed.), The Biochemistry of Fruits and Their Products, 2 vol. (197071); and Joseph J. Jen (ed.), Quality Factors of Fruits and Vegetables: Chemistry and Technology (1989), which describes the four major factorscolour, flavour, texture, and nutritive valuethat determine food quality and discusses new technology used in food processing. Donald L. Downing, Processed Apple Products (1989), the definitive text on this particular topic, details all significant commercial processes, including equipment and procedures. R.M. Smock and A.M. Neubert, Apples and Apple Products (1950), offers an extraordinary collection of bibliographic references. Mark R. McLellan