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Abstract
Electroplasmolysis applications on fruits and vegetables have been reported since the late forties. It is the increased permeability of biological tissue cells after electric field application which was affected yield and quality. This method is based on the effect of electro-induced formation and growth of pores in cellular membranes as a result of electric field application. In this study, fundamental characteristics and effects of electroplasmolysis on juice yield and quality of fruit and vegetable juices were reviewed. In addition, yield and quality effects of electroplasmolysis application on orange, carrot, grape and kiwi juices were investigated. As a result; electroplasmolysis application is more effectual than conventional processing for improving yield and functional properties of some fruit and vegetable juices.
