ABSTRACT
Nomenclature ......................................................................................................363 References ........................................................................................................... 364
Since ancient times, several techniques have been used for the preservation of berry fruits and their products: drying, concentration, freezing, fermentation, and chemical preservation by use of vinegar, wine, sugar, and spices. Since Nicholas Appert proposed the processing method of canning foods in 1809, canning has proven to be one of the most effective techniques used for fruit preservation.
