The Application and Optimization of HIPEF Technology in the Processing of Juice from Strawberries Harvested at Two Stages of Ripeness.

The aim of this study was to investigate the influence of high intensity pulsed electric field (HIPEF) technology on the stability of total phenols, anthocyanins, hydroxycinnamic acids, flavonols, and condensed tannins in strawberry juices ( Duch. cv. 'Albion') with different ripening stages (75% and 100%) and stored at +4 °C for 7 days.