Fruit preservation

Fruit preservation involves techniques to extend freshness, prevent spoilage, and maintain flavor and nutrients. Methods include refrigeration, which slows bacteria growth; freezing, which halts microbial activity; drying or dehydration, removing water that microbes need; canning and jam-making, using heat to kill bacteria and sealing to prevent new contamination; and incorporating preservatives like sugars or acids that inhibit spoilage. These processes help keep fruit safe, tasty, and nutritious for longer periods, making it possible to enjoy seasonal fruits year-round or store surplus produce efficiently.