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Photo: Manuel Gutjahr


Anwendung von Plasmaverfahren zur schonenden Haltbarmachung am Beispiel verderblicher Lebensmittelprodukte in der Nachernte.
Coordinating Institute
Leibniz-Institut für Agrartechnik und Bioökonomie e.V. (ATB)
ELBAU GmbH Berlin
Cziotec Industrie-, Umform- und Werkzeugbautechnik GmbH
Rudolf WILD GmbH & Co. KG
Leibniz-Institut für Plasmaforschung und Technologie e.V.
Technische Universität Berlin

The realization of a new holistic solution strategy to improve the hygienic quality and safety of fresh produce will be developed taking into account innovative approaches to process monitoring of harmful microorganisms on the product matrix and with particular emphasis on value-ingredients. The potential of the plasma method for the shelf life extension perishable fresh produce such as strawberries, raspberries, cherries and lettuce as well as of storable products (carrot, apple, nuts) will be exemplarily shown. Through integration of industrial partners and research institutes a high practical relevance of the solutions is ensured. Work packages: AP1: Plasma treatment for extending shelf life AP2: Antimicrobial activity of non-thermal plasma (NTP) AP3: Impact on quality parameters of fresh produce AP4: Monitoring systems for process and quality control

Bundesministerium für Ernährung und Landwirtschaft (BMEL)
Funding agency
Bundesanstalt für Landwirtschaft und Ernährung - Projektträger
Grant agreement number
Funding framework
PT Innovationsförderung


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