ASABE Technical Library - Abstract

Abstract. Different high pressure (HP) treatments (pressure, 300 and 400 MPa; holding time, 5 and 10 min) were applied to fresh-cut apple. Texture characteristics were evaluated by a texture analyzer. Results demonstrated that firmness of fresh-cut apple decreased 36%, 45%, 45% and 41% at the condition of 300 MPa – 5 min, 300 MPa – 10 min, 400 MPa – 5 min and 400 MPa – 10 min, respectively (p < 0.05). In addition, high pressure caused increases in relative electrolyte leakage with the rate of 249%, 259%, 261% and 264%, respectively (p < 0.05). However, the effect of pressure level and holding time on texture characteristics was not significant at selected conditions. What‘s more, the loss of the fibrilar package and smash of the cell wall verified the result of firmness and relative electrolyte leakage. Above all, high pressure treatment showed a potential to be an alternative with texture firming attribute to conventional blanching used for sterilization and enzyme inactivation, however, more researches are needed in the future.