High hydrostatic pressure (HHP) processing of traditional fermented turnip juice (shalgam) was studied with respect to quality attributes, microbial inactivation, and shelflife extension. According to Box-Behnken design, shalgam samples were processed using 3-15 min, 4-40°C, and 200-500 MPa. The optimum processing conditions involved 34.23°C, 15 min, and 500 MPa for the color intensity and tone of 3.43 and 0.69 and the numbers of viable total mold and yeast, Lactococcus lactis subsp. cremoris, and Lactobacillus paracasei of 3.09, 2.51, and 2.68 log cfu/ml, respectively. Shalgam samples processed under the optimum conditions were stored at 4 and 22°C for 90 days. The control samples at 4 and 22°C were spoiled at 60 and 45th days, respectively. The storage time rather than the HHP processing affected physical properties, organic acids, phenolic compounds, and anthocyanins of shalgam. The treatment samples had significantly lower microbial growth during the storage time. Practical applicationsDue to the deteriorated color, bioactive, and sensory properties, the traditional heat processing of shalgam with the addition of antimicrobial agents (such as sodium benzoate) to extend its shelflife is not desirable by consumers. Alternative processing technologies are needed to extend its shelflife with no significant changes in its important properties. Its HHP treatment appeared as a practical option that preserved its quality parameters and extended its shelflife. of shalgam has not been explored with respect to the quantification of changes in physical, and bioactive properties, microbial inactivation, and shelflife extension. The objectives of this study were to:(1) process shalgam juice using Box-Benhken design-estimated HHP parameters; (2) determine their effects on its physical, and bioactive properties; (3) inactivate endogenous microflora and spoilage bacteria; (4) optimize and validate the HHP parameters for shelflife, and (5) extent its shelflife at 4 and 22°C. | MATERIAL S AND ME THODS | Shalgam samplesShalgam samples produced by the traditional method (Incedayi et al., 2008) were kindly provided by Kemal Kükrer Gıda ve İhtiyac Maddeleri Pazarlama San. ve Tic. A.Ş. (Adana, Turkey). The samples were transferred at refrigeration temperature on the same day and processed immediately upon their receipt. | Lactic acid bacteriaLactobacillus paracasei and Lactococcus lactis subsp. cremoris cultures isolated from shalgam samples were obtained from Çukurova University Food Engineering Department (Adana, Turkey) in MRS (Fluka, Seelze, Germany) and M17 (Fluka, Seelze, Germany) slants, respectively. Cultures were activated transferring them into MRS (Fluka, Seelze, Germany) and M17 (Fluka, Seelze, Germany) broth, following the anaerobic incubation at 30 ± 2°C for 2 days. Cultures were harvested collecting pellets after centrifugation at 400× g for 5 min. The cell pellets were washed multiple times and inoculated into the control samples at the level of 10 5 -10 6 cfu/ml (Yan et al., 2008). | High hydrostatic pressureA pilot...