Processing of Fruits and Vegetables
The processing methods of fruits and vegetables can be classified into two. They are the traditional methods which include drying, concentrating, heating, salting, pickling. Improved traditional methods of processing which includes sterilization, pasteurization, canning, controlled atmosphere, modified atmosphere, freeze drying etc.
As both the domestic market and export market are being benefitted this sector is gaining its importance worldwide. Much advancement is being made including the packaging technologies to maintain the quality after post-harvest.
- Post-harvest handling techniques
- Hybridization techniques
- Minimal processing
- Natural preservation techniques
- New product development
Related Conference of Processing of Fruits and Vegetables
April 17-18, 2025
9th International Conference on Food Chemistry, Nutrition and Safety
Madrid, Spain
June 16-17, 2025
8th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
August 25-26, 2025
17th International Conference on Food Technology and Processing
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October 23-24, 2025
4th International Conference on Agroecology and Organic farming
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