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Effect of High Hydrostatic Pressure Processing on Microbiological Shelf-Life and Quality of Fruits Pretreated with Ascorbic Acid or SnCl2
Joint Authors
Samaras, Fotios
Mallidis, Constantinos
Tassou, Chrysoula C.
Argyri, Anthoula A.
Chorianopoulos, Nikos
Source
Issue
Vol. 2014, Issue 2014 (31 Dec. 2014), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2014-09-11
Country of Publication
Egypt
No. of Pages
9
Main Subjects
Abstract EN
In the current study, the processing conditions required for the inactivation of Paenibacillus polymyxa and relevant spoilage microorganisms by high hydrostatic pressure (HHP) treatment on apricot, peach, and pear pieces in sucrose (22°Brix) solution were assessed.
Accordingly, the shelf-life was determined by evaluating both the microbiological quality and the sensory characteristics (taste, odor, color, and texture) during refrigerated storage after HHP treatment.
The microbiological shelf-life of apricots, peaches, and pears was prolonged in the HHP-treated products in comparison with the untreated ones.
In all HHP-treated packages for apricots, peaches, and pears, all populations were below the detection limit of the method (1 log CFU/g) and no growth of microorganisms was observed until the end of storage.
Overall, no differences of the L * , a * , or b * value among the untreated and the HHP-treated fruit products were observed up to the time at which the unpressurized product was characterized as spoiled.
HHP treatment had no remarkable effect on the firmness of the apricots, peaches, and pears.
With regard to the sensory assessment, the panelists marked better scores to HHP-treated products compared to their respective controls, according to taste and total evaluation during storage of fruit products.
American Psychological Association (APA)
Argyri, Anthoula A.& Tassou, Chrysoula C.& Samaras, Fotios& Mallidis, Constantinos& Chorianopoulos, Nikos. 2014. Effect of High Hydrostatic Pressure Processing on Microbiological Shelf-Life and Quality of Fruits Pretreated with Ascorbic Acid or SnCl2. BioMed Research International،Vol. 2014, no. 2014, pp.1-9.
https://search.emarefa.net/detail/BIM-1034577
Modern Language Association (MLA)
Argyri, Anthoula A.…[et al.]. Effect of High Hydrostatic Pressure Processing on Microbiological Shelf-Life and Quality of Fruits Pretreated with Ascorbic Acid or SnCl2. BioMed Research International No. 2014 (2014), pp.1-9.
https://search.emarefa.net/detail/BIM-1034577
American Medical Association (AMA)
Argyri, Anthoula A.& Tassou, Chrysoula C.& Samaras, Fotios& Mallidis, Constantinos& Chorianopoulos, Nikos. Effect of High Hydrostatic Pressure Processing on Microbiological Shelf-Life and Quality of Fruits Pretreated with Ascorbic Acid or SnCl2. BioMed Research International. 2014. Vol. 2014, no. 2014, pp.1-9.
https://search.emarefa.net/detail/BIM-1034577
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1034577