Handling and preservation of fruits and vegetables by combined methods for rural areas

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This manual presents information related to the processing of fruits and vegetables by combined methods. It is intended to serve as a guide to farmers and processors of fruits and vegetables in rural and village areas. Information concerning the trade and production of fruits and vegetables in different countries is provided, as well as information on the processing of fruit and vegetable products. The combination of factors such as water activity (aw), pH, redox potential, temperature, and incorporation of additives in preserving fruits and vegetables is important, and all play a crucial role in improving the shelf life of fresh and processed commodities.

Links to chapters and list of main topics per chapter:

FAO Agricultural Support Systems Division
FAO Agricultural Services Bulletin