Mitigation of Apricot Quality Loss and Waste during High-Temperature Processing via Sonication and Pulsed Electric Field Pretreatments

Key Points

• The aim is to reduce apricot quality loss during processing by applying non-thermal treatments.
• Utilized sonication for pretreatment
• Applied pulsed electric field (PEF) technology
• Measured effects on apricot firmness and fresh weight
• Significant reduction in thermal losses observed
• Improved retention of apricot firmness noted
• Decreased fresh weight reduction compared to untreated samples