ABSTRACT

Daily consumption of fresh fruits and vegetables is recommended for significantly reducing the risk of chronic diseases and to meet the micro-nutrient requirements. However, fruits and vegetables have very poor shelf life owing to their high moisture content and are subjected to seasonal and regional availability, which restrict the longer terms utilization of these commodities. To overcome these drawbacks, different processed products such as jams, jellies, and marmalades are made extensively at home as well as on commercial level with different fruits and vegetables sources. Therefore, acquiring the proper knowledge about the manufacturing of different processed products can be extended to value addition and increased variety of products with prolonged shelf life.