Osmotic-treatment-induced cell death and osmotic processing kinetics of apples with characterised raw material properties
Three apple varieties cultivated in southern Sweden namely Jonagold, Kim and Mutsu were subjected to osmotic treatment at 5, 20 and 40 degreesC with a 50% sucrose solution. The evaluation of cell viability after osmotic processing, was carried out in Granny Smith apples from Argentina. The processing conditions were 50% sucrose solution at 20 degreesC and the viability assay used was based on the