| A | B |
|---|
| intermediaries | persons who provide services |
| fermentation | involves bacteria that decomposes carbonhydrates |
| vine-ripened | fruit ripens on the vine |
| pickling | fermentation with high concentration of salt |
| post harvest | after fruit has been harvested |
| dehydration | withdrawal all moisture |
| physiology | internal activities within the fruit |
| warehousing | holding products prior to sale |
| freezing | fastest way to hold fruit |
| processors | purchases large amounts of fruit |
| grading | assigning products to categories |
| canning | preservation of fruit with sterilized water |
