The effect of hot water on fruit rots

In project 'Less waste and better shelf life of fruit' the aim was to develop a machine to facilitate short term dipping of apples as part of a grading line. The machine dipping successfully reduced rots by more than 50 % when fruit was treated at 54 degrees for 30 seconds.

Documents

Effect of hot water on fruit rots () Presentation, PowerPoint

Details

Activity type

Organising/holding seminar/lecture-based workshop

Activity work package

Reduction in pesticide residues

Activity number

AU-WP3-A3

Activity contact

Senior researcher Marianne Bertelsen
Aarhus University, Department of Food Science
Kirstinebjergvej 10, 5792 Aarslev, Denmark
[email protected]
Phone: +45 8715 8328

Activity partner

Aarhus University

Activity country

Denmark

Last edit

13-12-2016

Event

Event name

Rot diseases in apples and pears

Event location

Aarhus University, Aarslev
Kirstinebjergvej 10
5792 Aarslev, Denmark

Event participants

Senior researcher Marianne Bertelsen
Senior researcher Karen K. Petersen
Associate professor Merete Edelenbos

Event dissemination

Oral presentation, PowerPoint

Event invitees

Conventional and organic fruit growers; Storage and processing industry

Female participants

13

Male participants

29

Total participants

42