Technology of "fruit in syrup" products

This type of product is represented by fruit (whole, halves or pieces) covered

by a sugar solution and preserved by pasteurization. In these products sugar
does not have a preservation effect but only a sweetening role.

Technological general flow-sheet covers the following steps:

SORTING is necessary in order to choose mature fruit, whole, unblemished,

undamaged and with a specific texture. Fruit of good quality but with a texture
not compatible with this type of finished product are used for the production of
semi-processed products, marmalades, etc. This step is done manually on a
sorting belt.

WASHING is performed in equipment with fan and sprays.

CLEANING covers removal of leaves, etc., skin removal by one of the

described methods for some fruits and coring / pitting for others.

CUTTING is applied only to pomace fruits and is performed preferably by

mechanical means.

PRELIMINARY HEAT TREATMENT depends very much upon the fruit

types and can be as different as a light blanching up to a real boiling; this step
is aimed toward softening of tissues for hard fruits, elimination of waxy pruin
layer (plums, etc.) or enzyme inactivation for pomace fruits.

This treatment has to be reduced to the minimum necessary in order to avoid

sugar losses. Some fruit (for example apricots, black cherries, grapes, etc.) does
not undergo preliminary heat treatment.

COOLING is carried out in water (as cold as possible) and should not be too
long to avoid soluble substances loss.

RECEPTACLE FILLING Fruit is introduced manually or sometimes

mechanically (filling tables, etc.) in receptacles and then sugar syrup is added.

SUGAR SYRUP PREPARATION is performed by dissolving crystal sugar in

hot water (90100° C). After the sugar has been dissolved, the syrup is boiled
briefly; removal of impurities and coagulated substances is then performed by
foaming / scumming. An addition of about 0.3% citric acid helps syrup
clarification, followed by filtration through cloth.
PREHEATING/EMPTYING of open receptacles has as its objective to
eliminate air from fruit tissues and this step is largely replaced today by
receptacle closing under vacuum. Preheating may be done in steam or in water
in such a way that syrup temperature reaches 8090° C and is maintained for 10-
15 min.

HERMETIC SEALING is performed according to the type of receptacle and of

cover/cap.

Pasteurization is carried out at 100° C and may be performed in continuous

installations or in normal water baths. In some countries fruits in syrup are
pasteurized at 80-90° C; this contributes to a greater flavour retention.

COOLING should be intensive in order to avoid discolorations and colour

modifications and to reduce corrosion in metal cans.

Refractometric extract is to be measured 30 days after manufacturing. In order

to establish exact concentration of sugar syrup to be added in each individual
case it is possible to use the following formula:

C = 1.5 x [ (2 x E) - F ]

C = added syrup concentration;

E = refractometric extract needed in finished products, according to Table

8.6.3.

F = fruit refractometric extract.

Hot syrup is put into receptacles with a minimum temperature of 80° C in order
to enable a corresponding vacuum after cooling.

It is possible to add in the syrup 0.3-0.5% citric or tartaric acid for fruit with a
low acidity. Adding ascorbic acid in proportion of 0.8% assures colour
maintenance and taste improvement based on its reducing action.

Avoidance of excessively soft texture in finished products may be achieved for

soft fruit (strawberries, apricots, etc.) by dipping fruit in a solution of calcium
chloride (5% CaCl2 in water).

Finished product defects and production "accidents" for "Fruit in syrup" and the
means of preventing them
 • Change of colour in red fruit (red cherries, plums, etc.) to violet; to avoid
this it is necessary to use glass jars or varnished/lacquered tinplate;
• Colour change to red for pears and quinces (pink shade) could arise in
products which are over-pasteurized and insufficiently cooled;
• Change of colour of whole peaches peeled by chemical means is due to
an incomplete inactivation of oxidative enzymes; to avoid this it is
necessary to boil fruit after chemical peeling followed by washing with
0.5% citric or tartric acid solutions or by adding ascorbic acid in syrup;
• Softening of strawberries tissues can be prevented by a pre-treatment
with warm syrup and also by addition of calcium salt.

Some technical data for processing are seen in Table 8.6.2.

TABLE 8.6.2 Technical data for "Fruits in Syrup"

Type of fruit/product Minimum fruit Soluble

substances
(in syrup),
RE** at
20°C,
name Size/shape content, % minimum
Apricots Halves 55 25
Strawberries Whole 47 25
Cherries Whole 53 22
Quinces Slices, 30 mm 50 26
Apples Halves or quarters 47 25
Pears Halves or quarters 57 22
Plums Whole 45 25
Melon Pieces 55 26
Wax cherries Whole 53 27
Wild cherries Whole 47 27
Pineapple Slices 55 26
Mangos Pieces 50 25
Papaya Pieces 55 27
Fruit mixes According to the 50 25
conditions indicated
above, for each fruit
** RE = Refract metric extract