Harvesting is the process of gathering ripe fruits from trees or plants.

Sorting fruits helps ensure that only the best quality fruits are used for juice production.

All of these methods are used to thoroughly clean fruits and remove dirt, pesticides, and other contaminants.

Crushing fruits helps release their juice, break down cell walls, and increase the surface area for better extraction.

Pectinase is an enzyme that breaks down pectin, a compound that helps hold fruit cells together.

Pressing fruits helps separate juice from solids, increase juice yield, and clarify the juice by removing pulp and other particles.

Filtration helps remove solids, clarify the juice by removing cloudiness, and stabilize the juice by removing microorganisms.

Pasteurization kills harmful microorganisms, extends the shelf life of the juice by preventing spoilage, and improves the flavor by deactivating enzymes that can cause off-flavors.

Fruit juices are commonly packaged in glass bottles, plastic bottles, and Tetra Paks, depending on factors like cost, shelf life, and environmental considerations.

Quality control ensures the safety and quality of the juice, complies with regulatory standards, and maintains consistency in taste and appearance.

Fruit variety, ripeness of the fruit, and processing conditions all play a crucial role in determining the flavor and aroma of fruit juices.

Preservatives are added to fruit juices to prevent spoilage, extend shelf life, and maintain flavor and color.

Fruit variety, processing methods, and storage conditions all influence the nutritional value of fruit juices.

Labeling provides information to consumers, complies with regulatory requirements, and enhances brand recognition.

Temperature control, light exposure, and oxygen exposure all play a vital role in maintaining the quality of fruit juices during storage.