High Hydrostatic Pressure Processing of Fruit and Vegetable Products

TLDR

High hydrostatic pressure (HHP) is a minimal‑thermal technology that can produce microbiologically safe, shelf‑stable fruit and vegetable products by inactivating microorganisms at pressures below 300 MPa while preserving flavor, though enzymes may remain active unless combined with refrigeration, low pH, or antibrowning agents. HHP offers a promising minimal‑thermal approach to produce a wider variety of less processed fruit and vegetable products that meet consumer demand. Keywords: high pressure, fruit and vegetables, HHP and enzymes, HHP and microorganisms.

Abstract

Abstract High hydrostatic pressure (HHP) as a minimal thermal technology is a valuable tool for microbiologically safe and shelf-stable fruit and vegetable production. Microorganisms and deteriorative enzymes can be inhibited or inactivated depending on the amount of pressure and time applied to the product. The resistance of microorganisms and enzymes to pressure in fruit and vegetable products also is dependent on both the type and the amount of enzymes or microorganisms as well as food composition. While on one hand, microorganisms (other than spores) can be inactivated at mild pressures (< 300 MPa), on the other, enzymes can be very resistant to pressure and their resistance may increase when isolated forms are pressurized. Nevertheless, microbiologically safe fruit and vegetable products can be obtained without change in flavor if temperature is not increased beyond pasteurization temperatures. The remaining enzyme activity in HHP processed fruit and vegetable products can be delayed if a combination of obstacles, such as refrigeration temperatures, low pH, and antibrowning agents, are used to increase the shelf life of these types of products. Therefore, HHP is a promising minimal thermal technology that can be used to deliver more variety of less processed fruit and vegetable products than consumers are demanding today. Keywords: High pressurefruit and vegetablesHHP and enzymesHHP and microorganisms