3. Fruit preservation "while preserving the original structure".

Various processes can be used to increase fruit shelf-life, without losing the original tissue organization. These methods are based, on the one hand, on a series of pre-treatments to "prepare the fruit and make it suitable for processing" and, on the other hand, on the implementation of technological preservation operations to control the main degradation pathways of fresh fruit. Depending on the initial characteristics of the fruit, the shelf life and the usage properties of the finished products, three technological routes are possible:

• ready-to-use fruit" category, which includes products that have undergone "gentle" technological processing (to make them fresh and ready to use for direct consumption), and for which the storage conditions guarantee the quality of the products at the end of their shelf life (by slowing down microbiological,...