Preventing The Post-Harvest Loss by Canning of Fruits and Vegetables

Abstract

Canning is an industry-wide approach with a viable, scalable solution to reduce post-harvest losses of fruits and vegetables in environments with poor or untrustworthy cold chains through the conversion of perishable surpluses into shelf-stable, safe products. The synthesized operator-ready guidance comprises raw material selection and grading, multistage washing, trimming, and blanching, syrup and brine formulation, headspace, exhaustive, and hermetic sealing control, and validated thermal processing based on acidity boiler operations with high acid food (pH < 4.6) and pressurized retorts controlled to provide low acid vegetables with the correct F0 values. It emphasizes that mode of heat-transfer, container design, and solids content determine heating rates and schedule planning, and combines sanitation, instrument calibration, and batch recording as the basis of safety, traceability, and regulatory compliance. It touches on the quality and nutrition outcomes with measures to reduce the softening of the textures and loss of vitamins without affecting the flavor and the color. The micro and small enterprise viability is related to economic and operational considerations procurement during gluts, focused SKU portfolio, and right-sized equipment, and viability measures are described. All in all, canning can be a high impact intervention to Farmer Producer Organizations, MSMEs and even extension programs to stabilize prices, increase market reach and better access to year round nutritious foods.