PRODUCING MIXED FRUIT DRINK WITH LOCALLY SOURCE CITRUS FRUIT

PRODUCING MIXED FRUIT DRINK WITH LOCALLY SOURCE CITRUS FRUIT

CHAPTER ONE

  INTRODUCTION

Fruits are plant parts that house seeds or flesh coverings of nuts or succulents. They are pulpy in character and often juice, and because they develop from plant flowers, they consist of the ripened seed or seeds with some edible tissue attached ( Iheoronye and Ngoddy 1985). Fruits are plant parts that have aromatic and fragrant qualities and are typically sweetened or sweetened before eating. They can also be made into other fruits, beverages, marmalades, fruit butters, vinegar, nectars, wine pastes, and preserves (Ihekoronye 1999). The method of processing used for any fruit is determined by the fruit type (janick et- al 1981)

There are also various tropical fruits available for the production of fruit juices, including pineapple, grape lime lemon, and mango.

oranges shaddock paw-paw tangerine All of these are used for various purposes depending on the type of drink desired, one mature and fully ripe. Citrus juices’ main nutritional contribution, aside from the calorific energy supply provided by their natural sugar content, is vitamin C, which is an anti-scurvy vitamin. These facts demonstrate the possibility that fruit drinks could be substituted for breakfast. In contrast, all of the ready-to-drink canned juice and a few of the others contained a significant amount of vitamin C.

Various authorities estimate that 25-80% of fresh fruit and vegetables produced are lost at harvest in tropical regions, which include a large proportion of developing countries. These losses can be significant economically and environmentally.

social significance (unpublished handout 1.

Fruit, due to their composition and physiology, are highly perishable and thus require some treatment to aid in improving and increasing the shelf life of the fruit. It is also necessary to process fruits in order to maintain consistency and ease shipping, as well as to manufacture for both homegrown and imported products for exports in order to aid in imposing the country’s wealth.

Tropical fruits include pineapples, orange grapes, lime guava, shaddock, and lemon, and they are classified differently. For example, figs and citrus fruits.

Fruit produces a wide range of products, including jams, soft drinks, carbonated beverages, and alcoholic beverages.

consume fermented products (tression and joslyn 1971)

The major steps in producing fruit juice include fruit selection; all selected fruits should be of the highest quality and maturity level (Ihekoronye 19991). It should be washed with potable water, then sorted, peeled, and sliced under the most sanitary conditions. Cleared surfaces, such as a plastic-covered wooden table or a strong surface, are preferred. Fruit can be extracted using a fruit press or a hand pulpier sieve, and stainless steel must be used in the extraction process.

Fruit juice is pasteurized in the jar to kill microorganisms that cause spoilage before being transferred to a clean sterile container and sealed with clean lids or frozen (Ihekoronye 1999).

is primarily used for high-quality production.

THIS PROJECT’S GOALS AND OBJECTIVES

To make a mixed fruit drink from locally sourced citrus fruit.

And to ensure that citrus-oriented products are used when they are available by converting them into fruit juice that can be used when the fruits are no longer seizure-free.