1. Introduction to fruit processing -- 2. Biochemistry of fruits and its implications on processing -- 3. Fruit and human nutrition -- 4. Storage, ripening, and handling of fruit -- 5. Production of nonfermented fruit products -- 6. Coder, Perry, Fruit Wines and other fermented fruit beverages -- 7. Production of thermally processed and frozen fruit -- 8. The manufacture of preserves, flavoring, and dried fruits -- 9. Packaging for fruit products -- 10. The By-products of fruit processing -- 11. Quality management system and hazard analysis critical control points -- 12. Water supplies, effluent disposal, and other environmental considerations

1. Fruit