Fruit preservation under high hydrostatic pressure

Abstract

This study was designed to present a fruit-dessert preserved with high hydrostatic pressure. Enzymatic browning reactions in some fruits and vegetables appear to be activated by pressurization. High hydrostatic pressure extents the shelf-life of fruits decreasing microbial population. Colour in fruits is one of the attributes that produces a deleterious effect after HP treatment. Melon is a good product to be preserved with HP without any pre-treatment.

Ascorbic acid concentrations between 10-20mM prevent the browning. The final product was acceptable to consumers and the shelf life of the fruit-dessert was several weeks longer whereas the control sample fermented.

Key Words:

• High pressure
• browning
• fruits