Preparation of Value-Added Products Through Preservation

  • M. Preema Devi
  • N. Bhowmick
  • M. R. Bhanusree
  • S. K. Ghosh


Fruits and vegetables provide an abundant and inexpensive source of energy, body-building nutrients, vitamins, and minerals. However, most fruits and vegetables are only edible for a very short time unless they are promptly and properly preserved. To make foods available throughout the year, humans have developed methods to prolong the storage life of products, that is, to preserve them. The rotting process can be postponed by adding preservatives, optimizing storage conditions, or applying modern techniques. Preservation in one form or another has been practised in all parts of the world since time immemorial, although scientific methods of preservation were developed only about a hundred years ago. Preservation also assures a stable market to farmers and horticulturists and enables them to expand their production without fear of a fall in demand. Fruits and vegetable preservation industry are still in its infancy in this country. Until about 50 to 60 years ago, other well-known methods of preservation such as jam, jellies, marmalades, etc. were confined to only a fewer larger industries. One of the main difficulties in the path of the growth of the fruit and vegetable industry has been the inadequacy of knowledge of the modern methods and techniques of preservation. So, to overcome these difficulties, an attempt is made in this chapter to highlight various aspects of the importance of various preservation methods and limitations to be considered during preservation of fruits and vegetables.


Lactic Acid Bacterium Fruit Juice Total Soluble Solid Pectin Content Chemical Preservative 
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Copyright information

© Springer India 2015

Authors and Affiliations

  • M. Preema Devi
    • 1
  • N. Bhowmick
    • 1
  • M. R. Bhanusree
    • 1
  • S. K. Ghosh
    • 1
  1. 1.Uttar Banga Krishi ViswavidyalayaPundibari, Cooch BeharIndia

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