Commercial Fruit and Vegetable Products by W. V. Cruess is a classic textbook on the science, technology, processing, preservation, and commercial manufacture of fruit and vegetable products. Originally published by McGraw-Hill in 1924, it was written for students, investigators, and manufacturers and became an important reference in food-processing education.

The book examines the application of food science and fundamental scientific principles to commercial processing, with particular emphasis on the preservation and manufacture of products from fruits and vegetables. Topics associated with the work include canning, drying and dehydration, preservation, processing equipment, fruit juices, syrups, pickling, and other processed food products.

The widely referenced fourth edition, published by McGraw-Hill in 1958, contains 884 pages. An Indian Agrobios edition is also available with ISBN 9788177540413, making the work particularly relevant as a reference text for students of food technology, horticulture, food science, agricultural processing, and food preservation.