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Institute of Fruit Tree and Tea Science, NARO
| Booth No. | 1-359 |
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Demonstration
| Products / Services |
Enzymatic peeling technology for fruits
High electric field sterilization technology for fruits Ethylene facilitate peeling in fruits 
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| Company activities | We introduce novel fruit processing procedure that keeps fresh flavor and textures, and extends shelf life of processed fruit. This procedure includes peeling technology using enzymes and ethylene, high electric field sterilization technology to reduce heating danage, and infusion technology of calcium agents that maintains favorable texture of processed fruit. |
| URL | http(s):// |
Presentation
| Date | October 4(Fri.) 12:00-12:20 | Location | Seminar Room C |
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| Title | Novel fruit processing procedure that keeps fresh flavor and textures, and extends shelf life of processed fruit including | ||
| Detail | We introduce novel fruit processing procedure that keeps fresh flavor and textures, and extends shelf life of processed fruit. This procedure includes peeling technology using enzymes and ethylene, high electric field sterilization technology to reduce heating danage, and infusion technology of calcium agents that maintains favorable texture of processed fruit. | ||