CHAPTER 8: FRUITS - Good source of carbohydrates, Vitamin C, potassium,

- Add color and flavor tot the meal and Vitamin B1 (Thiamin)
- Impart beneficial effects to the body - Since 2005, the country is considered to a top exporter
- Supplying not only vitamins and minerals but dietary of pineapple worldwide
fiber as well 3. CALAMANSI (1.9M Metric Tons)
- Lower incidences of chronic diseases (cardiovascular - Local citrus fruit
diseases, cancer, and obesity) - Sour taste, lime-orange flavor.
8.1 THE FRUIT - Flavoring agent/Flavor enhancer
POME DRUPE BERRY HESPERIDIUM - Aids in proper blood circulation and normal digestion
Seed Seed Seed Seeds - Unavailable during rainy season
Endocarp Endocarp Mesocarp Juice Vesicles - Despite the 13.8% drop in 2014, it is still considered to
Pericarp Mesocarp Exocarp Mesocarp be a significant sales contributor in the Philippines
Exocarp Epicarp providing $238.85 Thousand in the export market
UNRIPE: 4. MANGO (823,576 Metric Tons)
- Normally green in color - July to December (lean months of production)
- Firm in texture - Rich in antioxidants
- Low in sugar - Contains high amounts of Vit. A and C
- High in acid content - Good source of dietary fiber
- Color (unripe – ripe): green to yellow, red to orange - Prevents obesity and diabetes
RIPE: - Reduce fat accumulation
- Soft or Tender - Maintain blood glucose concentrations
- Breakdown of pectin (unripe) to pectic acids (ripe) - Simulates bile formation (aids in digestion)
- Breakdown of Starchy portions - PH is one of the principal mango producers in the
- Sour to sweet world
- Conversion of starchy components into fruit sugars - Carabao Mango is the export variety that has the best
(fructose) eating quality
8.1.1 NEED FOR FRUIT PRESERVATION  Golden yellow
(Food and Agriculture Organization of the UN, 2013)  Juicy, sweet, and plump
- Most accepted as fresh 5. PAPAYA (160K Metric Tons)
- Increasing demands of widespread population - Most economically important and nutritious fruit in
dictates the urgency for their preservation the PH
- Post-harvest: Start of physiological deterioration - 98% is locally consumed
- Significant loss of nutritional value through rancidity - Provides significant amounts of antioxidants and
or agrochemical contamination, or worse, the loss of minerals
the while fruit (aging) - Good source of Vit A, B, and C
8.2 AGRICULTURE PRODUCTION OF MAJOR AND - Used for food preparation, industrial processes, and
MINOR FRUITS IN THE PHILIPPINES medicinal uses.
(Most produced to least produced) - Green when unripe, yellow when ripe
1. BANANA (9.2M Metric Tons)
- Papain: a significant property of Papaya, an enzyme
- Sweet, mellow taste
 Obtained from the latex
- High in potassium, Fiber, Magnesium, and Vitamins A,
 Meat tenderizer
B6, C, and K
 Used in beer processing
- Contains tryptophan (protein) – a natural mood
 Softening of woolens
enhancer
 Manufacture of toothpaste
- Indigenous agriculture commodity
- Top 3 highly produced variety: Cavendish, Lakatan,
and Saba
- Top dollar earner (one of the five key-player countries
in the international trade of banana)
2. PINEAPPLE (2,209,336 Metric Tons)
- Juiciness and sweetness
- 4 locally famous varieties: Smooth Cavene/Hawaiian
pineapple, Queen/Formosa pineapple, Red Spanish
Pineapple, and Cabezona
^production volume of the minor fruits in 2010
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8.3 MARKET FORMS OF FRUIT AND FRUIT PRODUCTS
- Current local directions seem to point to agri-business
as the “in-thing”
- Twin activity with increased agricultural production is
food processing
8.3.1 FRESH AND FROZEN FRUITS
FRESH FRUITS:
- Ripe to unripe fruits, eaten fresh
- Didn’t undergo post-harvest procedure
- Simply displayed on shelves or hanged on their stems
- Freshness of fruits is one of the drivers of consumer
preference.
- Regular procurement and consumption of the said
food item determines consumers’ interpretation of
the concept of “fresh”
FROZEN FRUITS:
- Includes whole fruits, fruit pieces, purees,
concentrates (addition of sugar), juices, and syrup.
- Much of the characteristics of the fresh fruit are
retained
- Many fruits require some pre-treatment like blanching
or acid-dripping to retain their color before actual
freezing.
- Freezing: regarded as the most optimum method for
fruit preservation with respect to retention of sensory
attributes and nutritional properties.
8.3.2 CANDIED, GLAZED, DRIED & PRESERVED FRUITS
CANDIED FRUITS:
- Practically all types of fruits can be made into candies.
- Plumped in syrup then dried/crushed finely and made
into pastillas/paste candies.
- Plumping: slow impregnation of syrup into the fruit
pulp to a point where the concentration of syrup in the
pulp is high enough to prevent microbial growth (60-
75°Brix).
 Finished product may be diced like those
used for fruit mixes
 Or sliced as in the finger-licking candy types
wrapped in individual wrappers
 Fruit may just be halved or candied whole
- May or may not utilize preservatives
- Citric acid is usually added to the syrup if the fruit itself
is acidic to prolong shelf life.
- Today in PH, several varieties of candied fruits of
candied fruits utilize thick peels of fruits in season.
(especially citrus fruits)
- Traditionally candied fruits in PH: kondol, papaya,
mangoes, tambis, kamias, and balimbing
- For the 5 decades, PH have been successfully
exporting candied mango and pineapple products.
(ex: chocolate-dipped mango slices)
GLAZED FRUIT: shiny/glossy
- Variation on candied fruit dipped and coated w/ syrup
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DREID FRUIT:
- Lightweight; crispy due to moisture loss
- Often consumed as snack item
- Food dehydrators are being used to obtain fruit
products with good sensory characteristics.
- There are many fruits which lend themselves to drying
without the plumping process utilized in candied
fruits.
- Products like raisin, prunes, apricots, and mangoes are
dried without being candied, because they have
naturally sweet flavor and when dried, the sweetness
becomes concentrated giving a desirably sweet, not
too dry fruit which is good even for out-of-hand
eating.
- Packaging: sealed containers, glass or plastic bags, or
wrapped in cellophane and waxed paper.
8.3.3 FRUIT BEVERAGES
FRUIT JUICES:
- The clear or nearly clear unfermented liquid extracted
from sound, ripe fruits.
- Sometimes, the fruit itself becomes diluted by the
addition of sugar, citric acid, gum Arabic, and some
artificial food color and flavor and sometimes, a
preservative. -> (These are necessary to enhance the
natural flavor of the fruit juice while at the same time
lengthen its storage life.)
- Some popular fruit juices from PH: pineapple, oranges,
mango, guyabano, calamansi, and blends of these two
or more juices
- Products come either in pack or in tetra paks.
CARBONATED FRUIT BEVERAGES:
- Fruit juices charged with carbon dioxide before
bottling or packing in tins.
- Generally sweetened and acidified, then artificially
flavored before they are charged with carbon dioxide
- May come in the form of orange drink, lemon, or lime.
8.3.4 FRUITS PROCESSED IN HIGH SUGAR
JAM:
- Produced from fruit pulp with added 60-65% sugar
and concentrated by evaporation to a point where
microbial spoilage can no longer occur.
JELLIES:
- Utilize the juice extracted from rape-ripe fruits which
are blended with sugar and acid then cooked to the
jellying process.
- Product sets into an almost clear gel
- Popularly-made-into-jellies fruit: guava, pineapple,
and strawberry
PRESERVES:
- Simply blanched whole or sliced, peeled or unpeeled
then packed best in light syrup (25 to 25° Brix)
- Some fruits preserved whole in this manner: siniguelas
(olive oil), dayap, lime, cherries, strawberries and
other small fruits; preserved half/sliced: Bigger pulpy
fruits (mango, banana, peach, apricot, pear, and
pineapple.)
MARMALADE: watermelon/honeydew, etc. and other fruits rejected
- Makes use of sliced peels suspended in a jelly, and from exports can be processed into highly acceptable
follows the same requirements as the jelly. fruit preserves.)
8.3.5 PICKLED AND OTHER FERMENTED FRUITS - For these considerations, a thorough understanding of
- Cured then pickled and packed in bottles this method of food preservation may be desirable.
- Fruits usually pickled: unripe or green papaya, mango, 2 major classifications of high sugar concentration:
and sineguelas o Class A
 Jellies, jams, marmalades, and fruit butters
Fruits and Vegetables  Utilizes the proportionate blending of a
specific amount of sugar, pectin, and acid to
make a product of desirable quantity. (for
Selection, cleaning, washing, and disinfection these products, jelly serves as the base.)
o Class B
 Fruit preserved in syrup, candied fruits, dried
Blanching, pealing, and shredding candied fruits, glazed products
 High concentration of sugar with or without
presence of acid.
 Does not rely on a jelly to give it boy because
Salted Nonsalted Mixed the fruit themselves either provide the bulk
(2.5-10% salt) (3-5% salt w/ or are the ones being made into candy
other ingred.) - Fruit process characteristics: juiciness, pulpiness, and
Sun dry acidic sweetish nature are the important criteria in
making them ideal raw materials for successful sugar-
Soaking in brine Soaking in brine preserved products.
solution - Generally, fruits are accepted as: sour fresh material
Fill into solution
(immature) or sweet (ripe)
vessel
- Vegetables like upo, sayote, green papaya and the like
Fermentation Fermentation
are bland in taste and often not utilized as fruit
Fermentation preserved in sugar, but these raw materials can be
5-30 days at 25- 1-2 wks. at 2-
1-2 wks. at 10-25°C
30°C 10°C very delicious and attractive when made into candied
products. (recent developments released by
Archipelago files.
8.4.1 FRUITS PROCESSED IN HIGH SUGAR
Sun dried or pasteurization RAW MATERIAL REQUIREMENTS
- Jelly had been greatly studied and currently produced
on commercial scale.
- Satisfaction of the requirements and specifications for
Packaging and Storage jellies will guarantee better jams, marmalades, and
fruit butters.
- Different characteristics of jellies may provide the
8.4 FRUIT PROCESSING TECHNOLOGY
necessary background for understanding of the
- Many of these started as homemade preparations
requirements for most fruits preserved in high sugar
have already gained volume and foothold in the food
concentration.
processing industry. (ex. Jellies, jam, marmalades, fruit
Jelly as defined by the United States Department of Agriculture
preserves, fruit butters, and candied/glazed fruits.)
(USDA): “Semi-solid food made from not less than 45 parts of
- Preservation principles: use of high sugar weight of fruit juices as ingredients to each 55 parts by weight
concentration to ta point where no microbial spoilage of sugar. The substrate is concentrated to not less than 65%
can no longer occur. soluble solids. Flavoring and coloring may be added, pectin and
 can be kept in sealed containers indefinitely pectic and acid may also be added to overcome the deficiencies
for as long as the right sanitary storage which occur in the fruit itself.”
conditions are observed - Major raw materials required for jelly-making: pectin,
 Hermetic sealing is desirable acid, sugar, and water.
 Vacuum sealing of containers in more Pectic acid
advanced industries - a.k.a polygalacturonic acid is a water-soluble
- Technology has paved the way for by-product transparent gelatinous acid existing in ripe fruit and
utilization. (i.e. peel of citrus, rind of some vegetables.
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 - Product of pectin degradation in plants, and is
produced by the interaction betweem pectinase and
pectin
- Propectins: INSOLUBLE pectic substances found in
immature plant tissues which when under favorable
conditions like the presence of enzymes, or heat, or
acid, can be converted to water-dispersible pectinic
acids or pectins.
Pectin:
- Complex mixture of polysaccharides that makes up
about 1/3 of the cell wall of dry substance of higher
plants.
- Middle lamella of cell wall: highest concentrations of
pectin are found (gradually decreases as it moves
through the primary wall toward the plasma
membrane)
- Occurs commonly in most of the plant tissues, the
number of sources that may be used for the
commercial manufacture of pectin is limited.
- The ability of pectin to form gel depends on the
molecular size and degree of esterification (DE).
(Srivastava, 2011)
- One of the pectic substances found between adjacent

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apple mansanas
avocado abukado
bananas saging
bilimbi kamias
coconuts buko
pomelo suha
grapes ubas
guava bayabas
jackfruit langka
jamaica cherry aratiles
lime dayap
mandarin orange dalanghita
mango mangga
native blackberry duhat
native lemon dalandan / lemonsito
orange kahel (rare; just
"orange" is more
popular)
pineapple pinya
starapple kaimito / caimito
starfruit / carambola balimbing
sugar apple atis
tamarind sampalok
tomato kamatis
watermelon pakwan

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