Project Abstract

Abstract
The production of mixed fruit using locally sourced citrus fruits such as orange (Citrus sinensis), tangerine (Citrus reticulata), lemon (C group Citrus), and paradox citrus (Citrus paradox) presents an innovative approach to diversifying the fruit industry. Citrus fruits are known for their rich flavor profiles, high vitamin C content, and various health benefits. By combining these different citrus fruits into a mixed fruit product, it is possible to create a unique and appealing flavor profile that caters to consumer preferences for variety and novelty in fruit products. This research project aims to explore the feasibility and potential benefits of producing mixed fruit using a combination of orange, tangerine, lemon, and paradox citrus. The research will involve sourcing high-quality citrus fruits from local farmers or orchards and developing optimal blending ratios to achieve the desired flavor profile for the mixed fruit product. Various sensory evaluation techniques will be used to assess the organoleptic properties of the mixed fruit, including taste, aroma, texture, and overall consumer acceptance. In addition to the sensory evaluation, the nutritional composition of the mixed fruit product will be analyzed to determine its vitamin C content, antioxidant levels, and other key nutrients. This information will be crucial for marketing the mixed fruit product as a healthy and nutritious snack option for consumers. Furthermore, the research will also investigate the shelf-life stability of the mixed fruit product, exploring different packaging and storage methods to ensure product quality and safety over time. The findings of this research project will provide valuable insights into the production of mixed fruit using locally sourced citrus fruits, offering potential opportunities for farmers, food processors, and consumers alike. By diversifying the fruit industry with innovative products like mixed fruit, it is possible to create new market opportunities and increase consumer interest in citrus fruits and their derivatives. Ultimately, the success of this research project could contribute to the sustainability and growth of the citrus fruit industry, benefiting both producers and consumers in the long run.

Project Overview

INTRODUCTIONFruits are part of a plant that houses seeds or flesh covering of nuts or succulent they are pulpy in character often juice and since they develop from flowers of plants they consist of the ripened seed or seeds with some edible tissue attached ( Iheoronye and Ngoddy 1985). Fruits are also plant parts which have aromatic and fragrant characteristics and are usually sweet or sweetened before eating. They may also be processed into other fruits bevcarge marmalades, fruit butters, vinegar, nectars wine pastes price and preserves (Ihekoronye 1999). Processing method used for any fruit depends on the fruit type (janick et- al 1981) There are also different kinds of tropical fruits available for the production of fruit juices and they are pineapple, grape lime lemon shaddock oranges paw- paw tangerine all these are used for the different purpose depending on the type of drink that is desired, one mature and fully ripe. The chief nutritional contribution of citrus juices other than the calorific energy supply by their natural sugar content is vitamin C which is the anti scurvy vitamin. These facts proves that the possibility that fruit drinks might be substituted for break fast serving. All the ready to serve canned juice and a few of the other in contrast contained substantial amount of vitamin C. Various authorities have estimate that 25- 80 % fresh fruit and vegetable produced are lost at harvest in tropical regions which include a large proportion of developing countries, losses can be of considerable economic and social importance. (unpublished hand out 1. Fruit due to their composition and physiology are highly perishable and therefore needed to undergo some treatment which will aid in improving and increasing the sholf life of the fruit. It is also important to process fruit so as to maintain consistency and to ease shipping and also necessary to process those fruits so as to manufacture for both home grown and imported product for exports so as to aid imposing the wealth of the country. Tropical fruits include pineapples, orange grape, lime guava, shaddock, lemon and we have them grouped into various classification. Example fig fruits and citrus fruit etc. A wide variety of products are available form produce fruit which include jams, soft drink carbonated beverages, alcoholic drink fermented products (tression and joslyn 1971)The major steps of producing fruits juice include selection of fruits, all selected fruits should be of the best quality and of the required level of maturity (Ihekoronye 19991). It should be washed with potable water, sort, peel destorng and slicing should take place under most hyjenic conditions. Use of cleared surfaces such as plastic covered wooden table or strong surface are desired. Fruit can be extracted by fruit press fruit will or hand pulpier sieve and stainless steel had to be used for the extraction process. Fruit juice are pasteurized in the jar in order to kill micro organism which causes spoilage and finally into clean sterile container sealing into clean lids or freezing (Ihekoronye 1999) these is mainly used when producing in large quality. AIMS AND OBJECTIVE OF THIS PROJECTTo produce mixed fruit drink with our own locally source citrus fruit. And to make sure that citrus oriented products are utilized when available by converting it into fruit juice which can used when the fruits are no longer in seism.