Ozonation and UV Irradiation Extend Shelf Life of American Cranberries
Extends shelf life of American cranberries using combined ozonation and UV treatment during harvest
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Detail description
This project enhances the microbiological quality and extends the shelf life of American cranberries (Vaccinium macrocarpon) through a combined ozonation and UV irradiation process during wet harvesting. An adapted harvesting line includes a system to maximize ozone-fruit contact, reducing microbial contamination. The innovation improves storage stability and market quality. Funded by the European Union and available via EU-FarmBook.
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Contribution detail info
- Project
An innovative method that improves the microbiological condition and extends shelf life of the Amer
An innovative method that improves the microbiological condition and extends shelf life of the American cranberry (Vaccinium macrocarpon) fruit
- Location
- Poland
- Authors
- Original Food Spółka z o. o.
- Purpose
- Experimentation, Dissemination, Modelling
- File type
- document
- Created on
- Dec 31, 2022
- Origin language
- English
- Official project website
- An innovative method that improves the microbiological condition and extends shelf life of the Amer
- License
- CC BY
- Keywords