History and growth of fruit processing--Harvesting, handling, and holding fruit--Fruit washing, peeling, and preparation for processing--Seasonal suitability of ruits for processing--Factors affecting microflora in processed fruits--Canning of fruits--Freezing fruits--Dehydration of fruits--Brining cherries and other fruits--Other products and processes--Flavor and color of fruits as affected by processing--Composition and nutritive value of raw and processed fruits--Grades and standards for raw and processed fruits--Storage life of canned, frozen, dehydrated, and preserved fruits--Plant sanitation and waste disposal--Fruit consumption trends and prospects