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
November 24-25, 2025
7th World Congress on Advances in Food Science, Processing and Technology
Barcelona, Spain
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 29-30, 2026
5th International Conference on Agroecology and Organic farming
Aix-en-Provence, France
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