Future fruit preservation techniques

Pierre Picouit and Andreas Landl from IRTA-TA fruit processing and engineering in Spain explain how new technologies such as radio-frequency, high pressure and microwave, can be used to produce processed fruit products of a higher quality and with a longer shelf-life. Their research is part of the European project ISAFRUIT, which aims to increase fruit consumption in Europe by increasing the quality of fresh and processed fruit products according to consumers' wishes.

Category:

Science & Technology

Tags:

• Pierre Picouit
• Andreas Landl
• IRTA
• Spain
• ISAFRUIT
• fruit preservation
• fruit
• microwave
• radio-frequency
• high pressure
• apples