1. Processing of Fruits & vegetables
Introduction:
Pakistan receives year-round supplies of irrigation water which permits vegetable
and fruit cultivation throughout most of the country. The diversity of climate
ensures availability of fruits and vegetables throughout the year. Pakistan
produces more than 12 million tons of fruits and vegetables; however 35 to 40 %
of this is wasted during transportation from the grower’s gate to the final
consumer.
Fruits & vegetables:
A fruit is the mature ovary of a seed plant, usually developed from a flower
A vegetable is a plant or that part of a plant which is edible
Why we process fruits & vegetables?
 Control/check postharvest losses
 Regulate prices of produce
 Make commodity available round the year
 Render the produce edible
 Improve nutritional value
 Provide increased employment
 Establish agro based industries
 Generate income
 Promote export and earn foreign exchange
 Value addition
Processing steps
Field processing:
 Pre-harvesting (preparation for harvesting and maturity test)
 Harvesting (harvest the fruits & vegetables with suitable tools)
 Post harvesting (Sorting, grading, transportation and cold storage)
Primary Processing:

2. PRIMARY PROCESSING MEANS ELIMINATION OF INEDIBLE PARTS OF FRUITS AND
VEGETABLES LIKE REMOVAL OF LEAVES, TRIMMING, SORTING, GRADING,
PACKAGING, ETC., WITHOUT INFLICTING ANY INJURY TO THE EDIBLE PART.
EXAMPLES:
CAULIFLOWER, BANANA
Minimal Processing:
MINIMAL PROCESSING MEANS CLEANING, PEELING, CUTTING, SLICING,
PACKAGED AND/OR LIGHT PROCESSING OF FRUITS AND VEGETABLES. QUALITY
AND HYGEINE MUST BE MAINTAINED DURING
PROCESSING, PACKAGING AND STORAGE.
EXAMPLES:
CUT PIECES OF FRUITS / VEGETABLES
Processing Techniques
Physical
1. Low Temperature Storage/Freezing
2. Thermal Processing
(Blanching, Pasteurisation, Sterilisation, Aseptic Packaging)
3. Dehydration (Solar, Freeze, Cabinet)
4. Irradiation
5. Carbonation

3. 6. Evaporation/ Concentration
Chemical
Brine
Sugar
Acid
Preservative
(Pot. metabisulphite, Sod. benzoate, Sorbic acid, Methyl paraben, etc.)
Thermal Processing:
• Blanching
• Steaming
• Pasteurization
• UHST
• CANNING – MANGO, PINEAPPLE, GUAVA,PEACHES, PEAS,
CAULIFLOWER,OKRA, BEANS CARROT
• BOTTLING - FRUIT
BASED BEVERAGES
• ASEPTIC PACKAGING
PULPS AND
CONCENTRATES
Drying and Dehydration
FRUIT
RAW MANGO, RIPE MANGO,
GRAPE , DATE.
VEGETABLES
CARROT CAULIFLOWER
GREEN PEAS LEAFY VEGETABLES
CHILLIES BITTERGOURD
OKRA
Freezing
FRUITS
• MANGO SLICES
• MANGO PULP
• GUAVA PIECES
• ORANGE SEGMENTS
VEGETABLES
• PEAS

4. • CAULIFLOWER
• CARROT
• BEANS
Pickles
 MANGO  LIME  TOMATO  ONION  GINGER
 CAULIFLOWER  CHILLI  MIXED
Beverages
FRUITS
 JUICES- MANGO, CITRUS, GUAVA, PINE APPLE
 READY TO SERVE- BAEL, MANGO, GUAVA
 NECTAR- MANGO, GUAVA, PAPAYA
 SQUASH- CITRUS, LITCHI, MANGO, BAEL
 CRUSH- LIME, LEMONS, ORANGE, MANGO
 SYRUP- LIME, POMEGRANATE, PLUM
 CORDIAL- LIME, LEMONS
 CARBONATED- LIME, PINE APPLE, GRAPE, GUAVA
VEGETABLES
 TOMATO JUICE
 CARROT JUICE
 GINGER SOFT DRINKS
List of industries in Pakistan
Mr. Rashid Ahmed Javaid Dr. Farhat Jamil
Director Production, Manager Regulatory Affairs,
Shezan International Ltd., Nestle Pakistan Ltd
56 Bund Road, 308-Upper Mall,
Lahore Lahore-54000
Relevant literature & Names of 312 industries have mailed you already along with
address.

5. "I try to do the right thing at the right time. They may just be
little things, but usually they make the difference between
winning and losing. "
-- Kareem Abdul-Jabbar, basketball player