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Effect of refrigerated storage on the quality of papaya treated by high hydrostatic pressure.

Number: pap. ID: 948

Author(s) : ANCOS B. de, CRESPO I., SÁNCHEZ-MORENO C., et al.

Summary

High pressure processing (HPP) of fruit slices followed by refrigerated storage is a new tool to preserve fresh-like processed fruits for weeks. Physical-chemical (pH, titratable acidity, soluble solids), physical (colour and firmness), chemical (vitamin C) and biochemical (PPO and POD enzymes) characteristics of papaya slices were analysed after high-pressure processing (400 MPa/25°C/1 min) and during 20 days of refrigerated storage at 4°C. Papaya slices pH (5.89) suffered a significant decrease (p<0.05) after HPP and during the refrigerated storage. The opposite happened with the titratable acidity. Soluble solids (ºBrix) increased after HPP and remained unchanged during refrigerated storage. All colour parameters (a*, b* and L*) and firmness (N/g) changed significantly (p<0.05) after HPP but not during refrigerated storage. Vitamin C extracted increased after HPP and it did not show significant degradation during 20 days at 4°C. Both quality related enzymes, PPO and POD, showed a significant decrease (p<0.05) after HPP and their activity was not detected after the sixth day of refrigerated storage.

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Pages: 8 p.

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Details

  • Original title: Effect of refrigerated storage on the quality of papaya treated by high hydrostatic pressure.
  • Record ID : 30001073
  • Languages: English
  • Source: Proceedings of the 23rd IIR International Congress of Refrigeration: Prague, Czech Republic, August 21-26, 2011. Overarching theme: Refrigeration for Sustainable Development.
  • Publication date: 2011/08/21

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