Title: Describe methods of preserving fruits and vegetables.
Course: Applied Agricultural Concepts (18002-II-36) > Section: Processing Fruits and Vegetables

Description should include defining food preservation and the processes involving

- canning
- thermal processing
  - sterilization
  - aseptic processing
  - pasteurization
  - blanching
- freezing
- drying
- salting
- fermentation
- pickling
- dehydration
- chemical preservatives
- irradiation
- homogenization
- packaging.

Process/Skill Questions:

- What would cause spoilage of a fruit or vegetable?
- What determines the best preservation method?
- How is food preservation beneficial?