Color and flavor evolution during processing and storage of strawberry puree

Evaluation and optimization of shelf life stability of strawberry based products with special emphasize on colour and flavour retention during processing and storage to investigate the effect of different fruit varieties, different food processing methods and non-enzymatic and enzymatic reactions on the stability of strawberry puree during processing and storage by using omics techniques, to go beyond the state-of-the-art. A deep understanding on the mechanisms responsible for the colour and flavour instabilities in real systems has to be generated and ideally transferred into real production processes, starting with the best raw materials (variety & harvest time) and ideal process to maintain the organoleptic properties in strawberry puree and thereof formulated products.