This PPT highlights the recent advances in processing and packaging of fruit and plantation crops, with a focus on reducing postharvest losses, improving product quality, and meeting the growing demand for safe, minimally processed, and shelf-stable food products. Fruits are highly perishable and suffer significant quantitative and qualitative losses during harvesting, handling, storage, and marketing. In India, postharvest losses are estimated to range between 25–33%, emphasizing the urgent need for improved processing and preservation technologies.
The presentation discusses the current situation in the fruit processing industry, where increasing consumer demand for fruit juices, beverages, and additive-free products has encouraged the development of alternative preservation methods beyond conventional freezing, canning, and drying. Limitations of traditional thermal processing methods have led to the adoption of advanced thermal and non-thermal technologies that ensure food safety while retaining nutritional and sensory quality.
Key processing technologies covered include ohmic heating, pulsed electric field (PEF) processing, high-pressure processing (HPP), and ultrasound (ultrasonication). Ohmic heating is described as a green technology that enables rapid and uniform heating through electrical resistance, suitable for applications such as blanching, pasteurization, juice extraction, fermentation, and dehydration. Pulsed electric field processing is presented as a non-thermal method effective for microbial inactivation in liquid and semi-liquid foods, especially fruit juices, with minimal quality degradation. High-pressure processing is highlighted for its ability to inactivate microorganisms while preserving heat-sensitive nutrients, whereas ultrasound is discussed for its applications in drying, mixing, enzyme inactivation, crystallization, and microbial control.
The PPT also presents recent advancements in processing of plantation crops, particularly coconut and coffee. Improved methods such as foam mat drying for coconut milk powder, shelf-life extension of tender coconut using anti-browning treatments, and efficient mechanical drying techniques for coffee are discussed, demonstrating reduced drying time and improved product quality.
In addition, the presentation emphasizes recent advances in packaging, including modified atmosphere packaging (MAP), edible coatings and films, active packaging, and nanocomposite-based packaging. These technologies help regulate respiration, reduce moisture loss, inhibit microbial growth, and enhance shelf life. Nanocomposites are highlighted for their improved mechanical strength, gas barrier properties, ethylene scavenging ability, and lightweight nature.
Case studies illustrate the successful application of ohmic heating and PEF technology in fruit juice processing, showing improved retention of physicochemical properties and enhanced extraction of bioactive compounds. The PPT concludes that advanced processing and packaging technologies play a vital role in minimizing postharvest losses, improving food safety, extending shelf life, and supporting sustainable horticultural production systems