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ABSTRACT
The processing of fruits into various types of drinks appears to be the major processing mode in France. Indeed, the production of jams and other canned fruits was in 2003 of the order of 70,000 tons, that is to say only 5 to 6% of the volume of fruits transformed into juices. This article presents the processing and preservation of fruits concerning the loss of their initial structure.
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Pierre BRAT: Research engineer at CIRAD, Montpellier
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Bernard CUQ: Professor at the Ecole Nationale Supérieure d'Agronomie, Montpellier
INTRODUCTION
Fruit processing into various beverage forms (juices, nectars, fruit-based drinks) appears to be the most important processing route in France. In fact, in 2003, the production of jams and other fruit preserves amounted to some 70,000 tonnes (data extrapolated from sugar consumption), i.e. only 5-6% of the volume of fruit processed into juice.
In this dossier, we therefore address the issue of fruit processing and preservation, in terms of their loss of initial structure. Two other dossiers [F 6 272] and [F 6 274], deal respectively with the preservation of their original qualities and the economic and regulatory aspects linked to this sector.
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Fruit processing and preservation
Fruit preservation after extraction, separation and/or processing
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