
The primary aim and benefit of Thermaculture is to reduce or eliminate insecticide and fungicides in food production. (Image source: ccharmon/Flickr)
A new study by the North Dakota State University (NDSU) has compared two years of fresh apples exposed to periodic Thermaculture heat-treatments with conventionally grown apples and concluded that heat-treatments create higher inducible levels of phenolic metabolites and related antioxidant activity