Tropical and subtropical countries have become well aware of the fact, that they must make better use of their fruits. In spite of the favourable climatic conditions for the production of varieties of delicious fruits in such countries, continuously high tempemtures shorten the shelf-life of most fruits and fruit products. A tropical climate provides ideal conditions for mpid growth of spoilage microorganisms and for chemical reactions. Most of such reactions in fruits and fruit products are deteriomtive in nature causing high respiration rates, texture softening and spoilage of fruit. This causes loss of colour, flavour and vitamins, and browning of fruit products. Even though a fruit product has been rendered microbiolo gically stable, these chemical reactions continue to occur in storage, and they occur much more mpidly in a tropical climate. The processing of fruits and soft drinks is a predominate food industry in tropical and subtropical countries. Some of the large companies insuch industries are partly foreign owned. They seem to be efficiently operated with adequate capital, good management, and technological competence, all of which are usually imported from the parent company. However, most of small and medium companies are locally owned, and are deficient in technology and management ability. The products are generally fair. It is rare to find a trained quality assurance manager in these companies. Processing of good fruit products, especially for export, requires sound fruit processing lines as well as good managementthat achieves internationally accept ed standards of quality.

1 Quality Assurance Management

2 Analytical Methods
2.1 Determination of Moisture
2.2 Total Soluble Solids (Brix)
2.3 Determination of Sugars
2.4 Starch Test
2.5 Determination of Alcohol Insoluble Solids
2.6 Determination of Acidity
2.7 The Brix/Acid-Ratio
2.8 Measurement of pH
2.9 Determination of Ash
2.10 Determination of Vitamin C
2.11 Determination of Carotenoids
2.12 Determination of Anthocyanins
2.13 Determination of Benzoic Acid
2.14 Determination of Sorbic Acid
2.15 Determination of Sulphur Dioxide
2.16 Determination of Pectinesterase Activity
2.17 Measurement of Cloud Stability
2.18 Colour Index
2.19 Determination of Non-enzymatic Browning
2.20 Determination of Furfural
2.21 Determination of Hydroxymethylfurfural
3 Physical Measurements
3.1 Measurement of Colour
3.2 Measurement of Consistency
3.3 Distance Consistometer
3.4 Puncture Testing
3.5 Distance Measuring Instruments
3.6 Measurement of Water Activity
4 SensoryAnalysis
4.1 Organization of the Tests
4.2 Statistical Test Designs
4.3 Selection and Training of Panel Members
4.4 Statistical Tables
5 Microbiological Analysis
5.1 Facilities, Equipment, Glassware, and Media for a Modest Microbiological Laboratory
5.2 Microbiological Examination of Tropical Fruit Products
5.3 Classification of Microorganisms
5.4 Detection of Microbial Contamination and Spoilage Using Chemical Methods
6 Water Control
6.1 Importance and Standards
6.2 Methods of Analysis
6.3 Microbiological Examination
7 Sanitation Control
7.1 Definition and Terminology
7.2 Factors Affecting Cleaning Efficiency and Costs
7.3 Evaluation of Cleanliness and Sanitation
7.4 Control of Employee Hygienic Practices
7.5 Pest Control
8 Waste Disposal Control
8.1 Definition and Terminology
8.2 Factors to be Considered in Waste Disposal Control
8.3 Methods of Analysis
9 Assessment and Improvement of Quality
9.1 Inspection, Quality Control, and Quality Assurance
9.2 Total Quality Management
9.3 Standards for Quality Assurance Management Systems
9.4 Quality Improvement
Appendix 1
Appendix 2.