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Institute of Fruit Tree and Tea Science, NARO
Booth No. 1-359
Demonstration
Products / Services
Enzymatic peeling technology for fruits
High electric field sterilization technology for fruits
Ethylene facilitate peeling in fruits
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
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.