Date	October 4(Fri.) 12:00-12:20	Location	Seminar Room C
Company	Institute of Fruit Tree and Tea Science, NARO
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.