Tracking fruit and vegetable products' quality and safety

摘要

Fruits and vegetables and the products derived from them are widely consumed all over the world, and are very important commodities in the trade of most countries. The world production of fruit and vegetables demonstrates a systematic growth which exceeded 480 and 840 million tones in 2003, respectively, while total export and import values exceeded 150 billion USD. China, India, Brazil and the USA are the biggest fruit producers, while China, India, USA and Turkey lead in the vegetables production. Among different species of fruits that are cultivated all over the word, citrus fruits, bananas and apples have shown the largest annual output, while for vegetables - potatoes, tomatoes, cabbages, onions, cucumbers and carrots. The short shelf life, especially of most fruits, and the frequent need to store and spread out the surplus of a harvest over a prolonged period of time has brought about a number of processes which provide more durable and stable fruit and vegetable products. They included canning, drying, freezing, and preparation of juices, nectars, jams, marmalades, jellies and purees. Unique vegetable products can be obtained by lactic acid fermentation. Except for preserving the perishable crops, processing can improve the nutritional value and increase the bioavailability of nutrients and the organoleptic qualities of some fruits and vegetables.