date:Feb 19, 2019
e effect of a brief hot water treatment on the microbial load and on the internal and external quality of the fruit. The valuable ingredients within the peel should not be damaged by the treatment, explains ATB scientist Dr. med. Werner Herppich, senior scientist and deputy head of department of engineering in horticulture at ATB Potsdam.
With the methods of chlorophyll fluorescence analysis and thermography, as well as microbiological and chemical analyzes, we could prove that the fruit proper