Citrus Processing and Comprehensive Utilization

Author: Ye Xingqian
Publisher:
Publishing Date: 2005-04-01
Features: Citrus originated in China. Thanks to China's reform and the adjustment of the rural industrial structure, China's total citrus production has reached the third position in the world, and the output continues to increase. However, the processing volume is not high, and the proportion of raw material processing is relatively low, far lagging behind citrus-producing countries like Brazil and the United States. In the coming years, the lagging development of the citrus processing industry may become a bottleneck restricting the further development of China's citrus industry. The purpose of this book is to introduce comprehensive processing methods and approaches for citrus, with a focus on referencing citrus processing data from developed countries. The author has long been connected with citrus. In 1981, as a university student, the author spent two unforgettable months in a citrus orchard in a small mountain village in Huangyan, Zhejiang, on a production internship. There was no water or electricity in the orchard. We conducted production surveys, evaluated quality, and became familiar with the performance of citrus, as well as helping farmers harvest rice—what a delightful experience! The internship was filled with curiosity and joy, which also gave the author a preliminary understanding of citrus. After graduating from university, the author successfully became a disciple of the renowned Chinese fruit and vegetable processing expert Professor Chen Jiaping and engaged in fruit and vegetable processing. Later, they stayed at the university to teach and conduct research on fruit and vegetable processing, thus dedicating much of their life to fruit and vegetable processing. The author has a thorough understanding of China's citrus industry and its processing sector, from the time when citrus could not be bought and sold freely to the current situation of overproduction and increased processing volume, all vividly remembered. Citrus originated in China. Thanks to China's reform and the adjustment of the rural industrial structure, China's total citrus production has reached the third position in the world, and the output continues to increase. However, the processing volume is not high, and the proportion of raw material processing is relatively low, far lagging behind citrus-producing countries like Brazil and the United States. In the coming years, the lagging development of the citrus processing industry may become a bottleneck restricting the further development of China's citrus industry. The purpose of this book is to introduce comprehensive processing methods and approaches for citrus, with a focus on referencing citrus processing data from developed countries. The author has long been connected with citrus. In 1981, as a university student, the author spent two unforgettable months in a citrus orchard in a small mountain village in Huangyan, Zhejiang, on a production internship. There was no water or electricity in the orchard. We conducted production surveys, evaluated quality, and became familiar with the performance of citrus, as well as helping farmers harvest rice—what a delightful experience! The internship was filled with curiosity and joy, which also gave the author a preliminary understanding of citrus. After graduating from university, the author successfully became a disciple of the renowned Chinese fruit and vegetable processing expert Professor Chen Jiaping and engaged in fruit and vegetable processing. Later, they stayed at the university to teach and conduct research on fruit and vegetable processing, thus dedicating much of their life to fruit and vegetable processing. The author has a thorough understanding of China's citrus industry and its processing sector, from the time when citrus could not be bought and sold freely to the current situation of overproduction and increased processing volume, all vividly remembered.