CHEMICALS
The Australian dried grape industry strives for innovation, ensuring its processes are efficient, sustainable and fair.
Field studies with drying emulsion formulations to improve fruit quality and reduce processing damage
In this article:
To extend results from laboratory studies with modified drying emulsion formulations to the field situation and demonstrate potential benefits from low oil formulations.
These include low cash inputs, improved fruit colour, reduced water uptake at various times, reduced processing damage and ‘free-running’ fruit.
(DFRDC project no. CSH 22 DF)
Field studies with drying emulsion formulations to improve fruit quality and reduce processing damage
