Vegetable Processing & Preservation - Answers
1. Write a short note on the history of vegetable preservation.
Vegetable preservation has evolved through centuries to prevent spoilage and ensure food security. In ancient times,
sun-drying, salting, and fermentation were common techniques used by civilizations such as Egyptians, Greeks, and
Romans. During the 19th century, advancements in canning and bottling by Nicolas Appert revolutionized food
preservation. The 20th century saw the advent of freezing, vacuum packing, and irradiation, improving shelf life and
quality. Today, modern methods focus on minimal processing, cold chain logistics, and packaging technologies to retain
nutrition and taste.
2. What is the role of microorganisms in food preservation?
Microorganisms play a dual role in food preservation. Beneficial microbes, such as Lactobacillus, are used in
fermentation to preserve vegetables like cucumbers (pickles) and cabbage (sauerkraut), improving flavor and shelf life.
These microbes produce lactic acid, lowering pH and inhibiting spoilage organisms. On the other hand, harmful
microorganisms like bacteria (Clostridium botulinum), yeasts, and molds cause spoilage and pose health risks, requiring
control through heat, cold, or preservatives. Thus, controlling microbial activity is essential for effective food
preservation.
3. Define FPO and its importance in food processing.
FPO stands for Fruit Products Order, established under the Essential Commodities Act of 1955. It sets standards for
manufacturing, packaging, and labeling of fruit and vegetable products to ensure quality and consumer safety. FPO
certification is mandatory for processors and exporters, ensuring hygiene, nutritional value, and authenticity. It covers
items like jams, juices, pickles, and sauces. Its importance lies in regulating the food industry, boosting consumer
confidence, and facilitating trade compliance domestically and internationally.
4. Mention the causes of spoilage in processed vegetables.
Processed vegetables may spoil due to various reasons:
- Microbial contamination (bacteria, molds)
- Improper storage conditions (humidity, temperature)
- Enzymatic activities post-processing
- Packaging defects allowing oxygen or pests
- Chemical reactions like oxidation
Vegetable Processing & Preservation - Answers
For example, canned peas may spoil due to Clostridium bacteria if not sterilized properly, while frozen spinach may
degrade if thawed and refrozen.
5. What do you mean by minimal processing?
Minimal processing refers to techniques that prepare vegetables for consumption while retaining their freshness,
appearance, and nutritional quality. These include washing, cutting, peeling, chilling, and packaging without extensive
thermal treatment. Examples include pre-cut carrots, salad mixes, and ready-to-eat cucumbers. The goal is to reduce
spoilage while keeping vegetables as close to their natural state as possible, often with the help of modified atmosphere
packaging (MAP) and cold chain logistics.
6. State the concept of HACCP in food safety.
HACCP (Hazard Analysis and Critical Control Points) is a preventive system ensuring food safety by identifying,
evaluating, and controlling hazards during processing. It consists of 7 principles:
1. Conduct hazard analysis
2. Identify critical control points (CCPs)
3. Set critical limits
4. Monitor CCPs
5. Establish corrective actions
6. Verify procedures
7. Maintain records
HACCP is crucial in vegetable processing for preventing microbial contamination and ensuring safe, high-quality food.
7. Enlist any four major value-added vegetable products.
1. Tomato ketchup and puree
2. Dehydrated onion and garlic powder
3. Canned mixed vegetables
4. Pickled cucumbers and carrots
These products improve shelf life, add economic value, and meet market demands for convenience and variety.
