ABSTRACT
Canned fruits can be divided into two categories, those canned without peeling and those peeled before canning. This preparatory treatment influences the nutrient retention during processing because of the larger surface of cut tissue that is available for oxidation reactions and loss of soluble solids. The goal of food preservation is to provide a flavorful, nutritious, and attractive product that will retain these qualities during extended storage. Drying method has an influence on nutrient retention in some fruits. Unpeeled fruit is exposed to a minimum of handling before being placed in the can for processing. For most fruits, this pretreatment consists mainly of washing; however, it may sometimes include a pit-removal operation, such as with cherries. The effect of processing on biotin, folic acid, pyridoxine, and inositol in canned grapefruit juice was studied by W. A. Krehl and G. R. Cowgill.
