Video: Mild technologies to improve shelf life and quality of organic berries

Fresh berries have a very short shelf life, and losses in the food-supply chain can reach up to 50 percent.

In this video, Marie Alminger from the Chalmers University of Technology in Sweden presents different methods that have been tested in the framework of the EcoBerries project to enhance shelf life and improve the nutritional and sensorial quality of organic berries:

  • High-pressure homogenization extended the shelf life of kiwi juice up to 40 days.
  • Edible coatings proved to be a valuable solution to improve shelf life and overall quality of fresh blueberries.
  • Combining Osmotic Dehydration and Pulsed Electric Fields decreased the processing time for semi-dried strawberries significantly.
  • Packaging under controlled atmosphere was successfully tested for strawberries.
  • Recycling berry powder from dried press cakes as food ingredients in extruded snacks created a benefit by reducing processing waste.

Contact: Marie Alminger,

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