Preserved fruit and vegetables

Description of product

Preserved fruit and vegetables are available in jars and tins. They contain whole, halved or sliced fruit or vegetables in a preserving liquid.

In contrast to fruit, for which sterilisation at 95°C is sufficient because of their high acid content, vegetables have to be heated to over 120°C.

Vitamins are lost through the blanching and sterilising process, with between 10% and 50% remaining depending on the type of produce.

• See also: fruit preparations

Possible application of gene technology

Fruit and vegetables: At present, worldwide there are no commercially used types of genetically modified of fruit and vegetables (e.g. apples, pears, grapefruit).

Applications of gene technology are possible in the following ingredients that commonly are found in preserved fruit and vegetables. However, the extent to which a particular product is affected by these possibilities cannot be stated with certainty:

• glucose syrup
• acidifying agents citric acid