Effect of Processing on Nutrient Composition of Foods: Fruits and Fruit Products

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Abstract
Fruits have traditionally played an important part in man’s diet. In the earlier years it was strictly a seasonal item which could only be consumed in the fresh state. The earliest science of food preservation began to develop with the discovery that foods would not support microbial growth and decomposition if most of the water was removed. By sun-drying foods, man began to enjoy a greater variety of food products in his regular diet. With the advent of modern processing methods, an even larger variety of flavorful and healthful products became available to the consumer throughout the year. This is especially noticed in fruits and fruit-related products. This has resulted in a steady increase in the consumption of processed fruits. From 1940 to 1970, the per capita consumption of fresh fruits dropped from 110 lb to 24 1b. However, during the same time, the total consumption of process fruits increased from 30 lb to 56 1b per person, and there is every indication that this trend will continue.

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