Agro-processing of citrus fruit

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Citrus fruit is one of the few fruits of which all parts can be processed. The flesh can be juiced, canned or frozen. The skin can be dried or sugared or used for the production of oils. The white membranes are used for pectin production. In the case of oranges, the juice can also be fermented to produce orange wine.

Grapefruit products

Canned grapefruit:

Grapefruit is canned in segments or wedges in sugar syrup of various strengths or artificially sweetened liquor. The canned merchandise is a convenience product used to replace the fresh product. It has a long shelf life and thus extends the availability of the seasonal fresh product. It is used as a breakfast food or a bakery product.

Grapefruit juice:

Grapefruit juice was originally produced as a by-product from the drippings of grapefruit sections intended for canning. Today it is a popular breakfast beverage and serves to acidulate other beverages. The bitterness and astringency of grapefruit juice can be made more palatable by sweetening and blending it with other fruit juices. The single-strength juice is preserved by pasteurisation, canning or refrigerated storage, but has a relatively short shelf life, unless preserved by sulphite.

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