Some 200 researchers from 61 institutions were involved in the project, which is one of eight EU-funded schemes on food quality and safety presented at a conference at the European Parliament last month.
The project also developed more efficient ways of breeding new fruit varieties and ways to reduce allergic components in fruits.
Scientists also looked into new sustainable and safer technologies to fight against fruit pests and diseases through the diminished or non-use of pesticides.
For example, they found that dipping apples and peaches in hot water at precise temperatures (20 seconds at 60 degsC for peaches, 40 seconds at 50-52 degsC for apples) can reduce brown rot by 80 per cent and remove E. coli and salmonella bacteria.
The treatment shows its efficiency for removing rot agents, human pathogens such as E. coli, salmonella and listeria and allowing energy saving by heating water with hot gas from cooling plants.