Optimization of Short-Term Hot-Water Treatment of Apples for Fruit Salad Production by Non-Invasive Chlorophyll-Fluorescence Imaging

Optimization of Short-Term Hot-Water Treatment of Apples for Fruit Salad Production by Non-Invasive Chlorophyll-Fluorescence Imaging

For fresh-cut salad production, hot-water treatment (HWT) needs optimization in terms of temperature and duration to guarantee a gentle and non-stressing processing to fully retain product quality besides an effective sanitation. One major initial target of heat treatment is photosynthesis, making i...

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Bibliographic Details
Main Authors: Werner B. Herppich, Marco Maggioni, Susanne Huyskens-Keil, Tina Kabelitz, Karin Hassenberg
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Foods
Subjects:
fruit quality
postharvest physiology
processing
pigments
heat stress
Online Access:https://www.mdpi.com/2304-8158/9/6/820

Internet

https://www.mdpi.com/2304-8158/9/6/820

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