Dr. rer. nat. Karin Hassenberg
work group leader Central Analytics Laboratory
Department: CI Central Analytitics
Telefon: +49 (0)331 5699 911
E-Mail: khassenberg@atb-potsdam.de
Program areas
Research areas
Development of post-harvest methods for fruits and vegetables for the reduction of pytho- and humanpathogenic microorganisms on the produce and in the washing water with the objectives:
minimization of the health rick of consumers by consumption of agricultural produces contaminated with human pathogens
preservation of produce quality
minimization of the produce losses caused by pythopathogens
Projects
- SiMoHyP – Entwicklung eines innovativen Verfahrens zur Erhöhung der mikrobiologischen Sicherheit abgepackter Schnittsalate durch Monitoring und Hygienisierung des Prozesswassers. Teilprojekt 1 Das Projekt setzt im Spannungsfeld zwischen der Erzeugung…
- DEKONWA – Methodenentwicklung und technische Unterstützung einer Dekontaminationseinheit für Äpfel mittels heißen Wassers Die Herstellung von abgepackten Obstsalaten, mit der Hauptkomponente Äpfel, beinhaltet das Waschen, um die verderb- und humanpat…
- CLEAN – Anlagen- und Verfahrensentwicklung für die Hygienisierung verzehrfertiger Salate mit einer chargenoptimierten Nutzung von Chlordioxid (CIO2) im Waschprozess zur Reduktion mikrobiell bedingter Verluste und Erhöhung der Konsumentensicherheit Di…
- Produktbezogene Vorlaufforschung und anwendungsorientierte Basiskonzeption spezieller Verfahrensschritte in der Nachernte
Publications
- Hassenberg, K.; Herppich, W.; Praeger, U. (2021): Effect of chlorine dioxide treatment on human pathogens on iceberg lettuce. Foods. (3): p. 574. Online: https://doi.org/10.3390/foods10030574
- Rux, G.; Bohne, K.; Huyskens-Keil, S.; Ulrichs, C.; Hassenberg, K.; Herppich, W. (2021): Effects of modified atmosphere and sugar immersion on physiology and quality of fresh-cut Braeburn apples. Food Packaging and Shelf Life. (Sept): p. 100726. Online: https://doi.org/10.1016/j.fpsl.2021.100726
- Huyskens-Keil, S.; Eichholz-Dündar, I.; Hassenberg, K.; Herppich, W. (2020): Impact of light quality (white, red, blue light and UV-C irradiation) on changes in anthocyanin content and dynamics of PAL and POD activities in apical and basal spear sections of white asparagus after harvest. Postharvest Biology and Technology. (March): p. 111069. Online: https://doi.org/10.1016/j.postharvbio.2019.111069
- Rux, G.; Efe, E.; Ulrichs, C.; Huyskens-Keil, S.; Hassenberg, K.; Herppich, W. (2020): Effects of Pre-Processing Hot-Water Treatment on Aroma Relevant VOCs of Fresh-Cut Apple Slices Stored in Sugar Syrup. Foods. (1): p. 78-93. Online: https://doi.org/10.3390/foods9010078
- Herppich, W.; Maggioni, M.; Huyskens-Keil, S.; Kabelitz, T.; Hassenberg, K. (2020): Optimization of Short-Term Hot-Water Treatment of Apples for Fruit Salad Production by Non-Invasive Chlorophyll-Fluorescence Imaging. Foods. (6): p. 820. Online: https://doi.org/10.3390/foods9060820
- Kabelitz, T.; Schmidt, B.; Herppich, W.; Hassenberg, K. (2019): Effects of hot water dipping on apple heat transfer and postharvest fruit quality. LWT-Food Science and Technology. (July): p. 416-420. Online: https://doi.org/10.1016/j.lwt.2019.03.067
- Rux, G.; Efe, E.; Ulrichs, C.; Huyskens-Keil, S.; Hassenberg, K.; Herppich, W. (2019): Effects of pre-processing hot-water treatment on quality and shelf life of fresh cut apple slice. Foods. : p. 653-666. Online: https://doi.org/10.3390/foods8120653
- Hassenberg, K.; Schuhmann, F.; Ulrichs, C.; Herppich, W.; Huyskens-Keil, S. (2018): Effects of acetic acid vapour on the microbial status of ‘Merchant’ and ‘Oktavia’ sweet cherries (Prunus avium L.). Food Control. (August): p. 422-428. Online: http://dx.doi.org/10.1016/j.foodcont.2018.03.010
- Kabelitz, T.; Hassenberg, K. (2018): Control of apple surface microflora for fresh-cut produce by post-harvest hotwater. LWT-Food Science and Technology. (Sept): p. 492-499. Online: https://doi.org/10.1016/j.lwt.2018.08.062
- Hassenberg, K.; Geyer, M.; Mauerer, M.; Praeger, U.; Herppich, W. (2017): Influence of temperature and organic matter load on chlorine dioxide efficacy on Escherichia coli inactivation. LWT-Food Science and Technology. (June): p. 349-354. Online: http://dx.doi.org/10.1016/j.lwt.2017.01.030