The range of fruit processing is very wide, and the products are diverse. According to their manufacturing methods and product characteristics, they can be divided into the following six categories:

(1) Dried fruits: These products are made by dehydrating and drying fruits, such as raisins, dried apples, dried peaches, dried apricots, red dates, dried persimmons, etc.

(2) Sugar-made fruits: These products are processed from fruits with high sugar content. The product has a high sugar content and belongs to a high sugar product. Products include preserved fruit, candied fruit, fruit paste, jelly, jam, peony bark, and preserved fruit products processed with salt, sugar and other ingredients, such as preserved plum, dried tangerine peel, preserved plum and so on.

(3) Fruit juice: These products are preserved by squeezing or exchanging fruit juice, sealing and sterilizing or concentrating. Its flavor and nutrition are very close to fresh fruit, and it is the product that can best preserve natural ingredients in fruit processing. According to different production processes, it can be divided into clear juice, turbid juice, concentrated juice, granular juice, juice syrup, juice powder and solid beverage.

(4) Canned fruit: After the fruit is processed, it is put into a certain container, degassed, sealed and sterilized at high temperature, which is called canned fruit. Due to the good sealing performance, microorganisms will not be immersed and can be stored for a long time. For example, canned apples in syrup and canned pears in syrup. In addition, fruit juice, jam, jelly, fruit wine, dried products and sugar products are often packaged in cans.

(5) Fruit wine: natural or artificial yeast is used to ferment fruit juice or fruit pulp with alcohol, and finally alcohol and carbon dioxide are produced to form alcoholic beverages. Such as wine, cider, orange juice, brandy, champagne and other fruit wines.

(6) Fruit vinegar: fruit is fermented with acetic acid to make fruit vinegar. Fruit vinegar is widely used, and almost all fruits can be used as vinegar. In production, fruit vinegar is often brewed from inferior fruit, rotten fruit, peel, stone and wine residue. Like apple vinegar, persimmon vinegar.