High pressure pasteurization of apple pieces in syrup: Microbiological shelf-life and quality evolution during refrigerated storage

Effect of High Hydrostatic Pressure Processing on Microbiological Shelf-Life and Quality of Fruits Pretreated with Ascorbic Acid or SnCl2

“…The pectin degradation and softening of flesh previously treated with thermal and HHP processing (600 MPa for 5, 10, or 30 min) can be delayed with a storage temperature of 4 ± 1°C [36]. A firming effect of HHP at 600 MPa for 5 min on apple pieces was reported previously [35], while in another study, no significant decrease of hardness was observed during storage of HHP-treated (600 MPa for 10 min) apple pieces, in comparison with the untreated ones that showed a significant decrease [14]. This could be due to the damage of the fruit tissue caused by the high population of the yeasts/molds in the products [14].…”

“…Fresh-cut fruits have occurred as common snacks in food services [ 13 ]. Overall, they have a short shelf-life because of enzymatic browning, tissue softening, and microbial growth [ 14 ]. The use of the HHP treatment in such products is an effective tool to enhance the microbiological safety and shelf-life of various types of fruit products and juices [ 15 , 16 ].…”

“…In this respect, the most effective process is the heat treatment, but it leads to changes in quality characteristics of the fruit products that are not friendly to the consumer. Browning can also be delayed by the elimination of oxygen and by the use of oxygen-impermeable packaging [ 14 ]. An alternative approach to control browning is through the use of additives such as ascorbic acid or SnCl 2 , which may act by reducing the formed o-quinones back to o-diphenolic compounds, avoiding thus the existence of the secondary pigment formation [ 14 ].…”

“…Browning can also be delayed by the elimination of oxygen and by the use of oxygen-impermeable packaging [ 14 ]. An alternative approach to control browning is through the use of additives such as ascorbic acid or SnCl 2 , which may act by reducing the formed o-quinones back to o-diphenolic compounds, avoiding thus the existence of the secondary pigment formation [ 14 ]. Undesirably, when ascorbic acid is oxidized, the o-quinones can amass with browning reactions [ 17 ].…”

Recent Developments in High Pressure Processing of Foods

“…The microbiological shelf life of the product was extended from 15 days to 90 day during refrigerated storage (7 °C). The treatment had no signifi cant effect on the hardness of the apple pieces, but addition of sodium metabisulfi te helped to prevent browning during the entire storage period (Vercammen et al 2012 ).…”