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Here are the differences between your favorite fruit preserves, arranged from least fruit-full to most. Of all preserves, jelly is the most refined it terms of process, not reputation. Essentially, jelly is jam without all of the seeds and fruit pulp. To make jelly, fruit is crushed and cooked to extract the juice before being strained through a jelly bag or cheesecloth.
The strained juice is then boiled with sugar and sometimes added pectin—a stabilizer that occurs naturally in fruit—so that the jelly holds its shape. Jelly tends to be firmer than most other fruit spreads and it must contain 55 percent fruit juice, according to government regulation. A boiling water bath involves putting food in glass canning jars and then heating the jars in a pot of boiling water.
The heat forces air from the glass jars and frees the food from bacteria and microorganisms. Pressure canning food requires a pressure canner. The pressure canner you use should be based on the kind of cooking equipment you have and the amount of food you plan to can. Good late-summer fruits for water bath canning include apples, berries, cherries, figs and peaches.
You can pickle whole vegetables, like green beans or okra. Another possibility is to make chutney or relishes. This is done by adding salt, pepper or other seasonings to small, cut pieces of vegetables.
Good late-summer foods to pickle include cucumbers, hot chili peppers, watermelon rinds and eggplants. A final way to preserve food is by drying it. Whatever food you are drying should be just ready to eat and not have bruises. Accordingly, use of enzymes alone as a biological control against pathogens in fresh produce does not guarantee total removal of biofilms.
Lequette et al. One of the various ways of processing fresh-cut fruits and vegetable is the use of modified atmosphere packaging MAP of the produce. The process of MAP helps in altering the gaseous composition within a food packaging system. MAP relies greatly on the interface between the rate of respiration of the produce and the transfer of gases through the packaging material without any further alteration to the initial gas composition [ 95 — 98 ]. MAP can either be passive: which involves generation of MAP in a packaging material by reliance wholly on the natural process of respiration of the packaged produce as well as the permeability of the packaging film material in bringing about the desired gas composition.
MAP can also be active: involving the replacement of the gaseous composition in a packaged material through the introduction of gas scavengers or absorbers such as ethylene scavengers, oxygen and carbon iv oxide, thereby establishing the preferred gas mixture within the package [ 95 , 98 — ].
FFV have a short shelf life due to respiratory metabolism Figure 2. Modified atmosphere packaging MAP has been used to reduce the rate of respiration and water loss leading to prolonged storage period. MAP comprising of low O 2 and elevated CO 2 atmospheres have been used to extend the shelf life and leading to high organoleptic characteristics of pear [ ], apple [ ], mango [ 55 ] and peach [ ] fresh cut.
They observed that MAP, acting on the respiratory metabolism, reduced respiratory metabolism with positive effect on colour, total soluble solids, titratable acidity, firmness and PPO activity, though efficacy differed among two cultivars of the fruit.
Biodegradable films performs better than polyethylene film as a packaging material. Fresh foods such as fruit and vegetables are alive and continue to respire after harvest. Reducing the respiration rate and reducing the heat produced through efficient airflow inside ventilated packaging is important in maintaining product quality [ ]. Freezing is a widely known and applied preservation process of various foods which offers the advantage of producing high-quality nutritious foods with prolonged shelf life.
Freezing has also been described as one of the best methods used in preserving foods such as fruits and vegetables.
Freezing of FFV will reduce the problem of spoilage experienced by the fresh-cut commodities. However, there is a perception by consumers that freezing reduces and affects negatively the nutritional composition of the fruits [ , ]. During freezing most of the liquid water constituent of the food materials is transformed into ice, thereby reducing water activity, which slows down the physical and biochemical changes involved in the deterioration of foods as well as the growth and reproduction of spoilage microorganisms.
The freezing process prevents microbial growth, reduces water activity, and decreases chemical and enzymatic reactions [ ]. According to Jaiswal et al. Freezing also reduces the rate of microbiological activities occurring in the FFV positively affecting the overall product quality.
During the process of freezing, conversion of water to ice brings about various stress mechanism such as volumetric change of water converting into ice, spatial distribution of ice within the system as well as the size of the ice crystal [ , ]. The effect of this stress mechanism is the deterioration of the frozen products by affecting the texture and structure of the cut fruit and vegetable.
It is well known that FFV undergo faster physiological deterioration, biochemical changes and microbial degradation [ ] which may result in degradation of the colour, texture and flavour. However, the high water content of fresh-cut products adversely affects the textural quality of the products after thawing due to the formation of ice crystals and water solids within the cell structure.
When thawing takes place the cellular structure of the fruit and vegetables is destroyed [ ]. The reduction in the product water content results in improved freezing performance and ameliorated product quality including better preservation of structural and textural characteristics [ ]. Thus, in order to preserve the structural and textural characteristics and improve freezing performance, the water content of the fruits and vegetables are reduced by dehydration before freezing.
Frozen fruits and vegetables are mostly consumed cooked with majority of vegetables blanched prior to freezing. Blanching action prior to freezing has been reported to influence greatly the structure of the vegetable thus resulting in an initial loss of firmness due to disruption of the plasma lemma and an increase in the ease of cell separation accompanied by swelling of the cell wall [ , ].
Several novel freezing practices are presently being investigated to overcome the problems of FFV and other food produce undergoing physical and chemical changes as a result of freezing. One of such novel methods which is presently being explored is dehydrofreezing [ ]. During dehydrofreezing process, the food is first dried up to a needed moisture content level before the onset of freezing. Hence it is aptly described as a process of freezing relatively dehydrated foods [ ].
For fresh-cut products, non-thermal dehydration techniques such as vacuum and air drying are mildly applied prior to freezing. When the method of drying the FFV is through osmosis then it is termed osmodehydrofreezing. Dehydrofreezing is particularly well suited for fresh-cut fruits and vegetables due to the fact that reducing the moisture content in the produce will allow for the formation and expansion of ice crystals without damaging the cellular structure of the product [ ].
Theoretically, the dehydration treatment not only reduces the amount of water to be frozen but also makes cell structures less susceptible to breakdown by changing cell turgor pressure [ ].
The reduced water content has the potential to reduce the freezing time, the initial freezing point and amount of ice formed within the product [ ]. As a consequence, the damage to plant cells caused by ice crystal formation and the post-thawing quality degradation such as softening and loss of good textural attributes are alleviated.
Reduction in moisture content before freezing also leads to reduced freezing time since there is less water to freeze as well as a reduction in the amount of ice formed within the produce [ , ].
According to Li and Sun [ ], fruits and vegetables are said to exhibit better quality over those that are frozen without any form of reduction in moisture content. Generally, the texture of a thawed frozen fresh-cut fruit and vegetable product is much softer than normal produce due to cell rupturing caused by expansion of the plant cells during freezing.
Hence the recommendation that the moisture content of fresh-cut produce be reduced before freezing in order to mitigate the effect of freezing on the thawed product. FFV are derived from whole fruits by cutting them into desired shapes and sizes. However, peeling and cutting cause serious damage to vegetable tissues which leads to dissociation of cell components that brings about biochemical reactions such as accelerated oxidative browning and chlorophyll degradation.
Other quality deterioration include water loss, development of off-flavours, stimulation of microbial growth and tissue softening which makes fresh-cut fruits have short shelf life [ — ].
Wounding stress as a result of cutting first causes the plasma membrane to break thereby inducing reaction of oxidative enzymes with existing phenolic compounds causing oxidation of the latter [ 24 ]. Nutritional value of fresh-cut fruits is usually a measure of vitamins A, B, C, E, polyphenolics and carotenoids; while that of vegetables include the previously mentioned vitamins, glucosinolates, carotenoids and polyphenolics through spectrophotometric and colorimetric methods [ ].
Li et al. Their results revealed that the various cutting styles had little influence on vitamin C and soluble solids. However, total phenolic content, antioxidant activity, increased significantly with cutting wounding intensity up to first two days of storage before deterioration set in. Some nutritional contents of selected fruits and vegetables are highlighted in Table 2.
Source [ 1 , — , ]. Vitamin C is the vitamin that usually degrades most rapidly and can be used as an index of freshness. Vitamin C is unstable in many vegetables such as asparagus [ ]. There was no significant influence of cutting style on vitamin C content of pitaya fruit when cut in slice, half and quarter shape [ ]. Exposure of fresh-cut banana, pineapple and guava slices to ozone for 0—30 min drastically reduced vitamin C contents of the fruits by However, kiwi slices coated with aloe vera gel significantly increased from When wounding stress occurs, plants produce injury signals to induce the production of more secondary metabolites including phenolic antioxidants to defense and heal the wounding damage [ 24 ].
Wounding stress also activates phenylalanine ammonia lyase PAL - an enzyme responsible for synthesis of phenolic compounds in plant tissues. For example, carrots synthesize lignin along wound barriers [ ].
Total polyphenols and flavonoids in fresh-cut pineapple, and banana increased as the fruit slices were exposed to ozone for up to 20 min; but a reverse trend was observed for guava slices. The reason for increase polyphenols by ozone treatment was attributed to activation of PAL [ ]. Kim et al. Antioxidant capacity of fresh-cut pineapple and banana increased when exposed to ozone for 20 min and declined upon further treatment; while that of fresh-cut guava reduced with ozone treatment and increased when ozone exposure time was increased to 30 min [ ].
A drastic loss of antioxidant potential of fresh-cut apples was observed in both untreated and fruit pieces treated with pulsed light and gellan-gum coatings during the first week of storage [ ]. Fruits and vegetables remain important health food with low in fat, sodium and calories and high concentrations of vitamins, minerals and phytochemicals especially antioxidants protecting body cells against free radicals [ , ].
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