chapter  16
- Effect of Fruit Processing on Product Aroma
Pages 28

Fruits supply some of the most important and essential dietary nutrients such as vitamins, minerals, and ’ber. The moisture content of fresh fruits is usually quite high, being more than 80%, and hence, these are classi’ed as highly perishable commodities (Orsat et al., 2006). Several processing methods are employed for the conservation of fruits, and some of the principal ones used by fruit processing industry are application of ultraviolet light and radiation, high pressure, ultrasound, membrane separation, high-intensity pulsed electric ’eld, ozone, minimal processing, modi’ed atmosphere packaging, enzyme maceration, freeze concentration, refrigeration and cold chain, vacuum frying, thermal treatment, and edible coatings.