Professional Documents
Culture Documents
Post Harvest
Post Harvest
Post Harvest
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Preservation of fruits and vegetables in a steeping solution involving permissible
nutrients, utilizes market surplus, promotes horticulture and gives boost to the
preservation industry, benefits the consumers, and provides returns to the
growers.
Steeped products can be utilized further for making various value added products.
½ruits and vegetables can be preserved
safely in a chemical solution that checks
enzymatic, oxidative and microbial
spoilage in the preserved material
Any container can be used for storing the
steeped material.
The raw material is prepared, washed and
drained before preserving it in a chemical
solution.
To safeguard the contents against any loss
of moisture or escape of free SO2, the
container should be sealed tightly.
The preserved material should be stored
in a cool dry place for the later use.
Select raw vegetables
Prepare chemical solution on potable water using 3% salt, 8% glacial acetic acid & 0.2
% potassium metabisulphite
½ill the chemical solution up to the brim in glass jars containing fruit and vegetables
Maintain the ratio to solution 1:1.5. close the jars tightly and store them in a
cool and dry place
Prepared material should be packed up to the neck and submerged in the solution to
Each time after removing a portion of the preserved material from the container, it
is better to fill-up the empty space immediately with more solution and again seal
the container, as usual.
or fruit in this method does not suffer much loss of texture even if it is blanched.
Unlike canning, addition of artificial color is not needed for preserving peas by this
method.
material.
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This low cost technology can be used for bulk packing in glut season for retail-off
Preserved material can be stored for 6-8 months at an ambient temperature and