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Volume 27 Issue 3
Mar 2015
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Chinese Journal of High Pressure Physics  > 2013  >  27(3): 447-453.
DONG Peng, YI Jun-Jie, HUA Cheng, ZHANG Yan, HU Xiao-Song, WU Ji-Hong. High Hydrostatic Pressure Pasteurization Effect and Organoleptic Quality Assessment of Vegetables[J]. Chinese Journal of High Pressure Physics, 2013, 27(3): 447-453. doi: 10.11858/gywlxb.2013.03.020
Citation: DONG Peng, YI Jun-Jie, HUA Cheng, ZHANG Yan, HU Xiao-Song, WU Ji-Hong. High Hydrostatic Pressure Pasteurization Effect and Organoleptic Quality Assessment of Vegetables[J]. Chinese Journal of High Pressure Physics, 2013, 27(3): 447-453. doi: 10.11858/gywlxb.2013.03.020
shu

High Hydrostatic Pressure Pasteurization Effect and Organoleptic Quality Assessment of Vegetables

doi: 10.11858/gywlxb.2013.03.020

  • College of Food Science and Nutritional Engineering, China Agricultural University;

  • Received Date: 16 Jul 2011
  • Rev Recd Date: 23 Oct 2011
  • Issue Publish Date: 15 Jun 2013
    Abstract
  • In order to improve the quality and prolong the shelf-life of vegetables, the effect of high hydrostatic pressure on pasteurization and quality of vegetables was systematically analyzed and assessed by taking white turnip, lettuce and potato as experimental materials. The results were as follows: The bactericidal effect did not change significantly after treatment of 600 MPa for 5 min. The hardness and resilience of HHP-treated vegetables increased significantly, and Vc content of potato, lettuce and white turnip increased respectively by 49.4%, 17.0% and 23.3%, while E decreased as compared to those with thermal treatment. Sensory evaluation showed that vegetables treated with high hydrostatic pressure were similar to fresh vegetables in color, smell, taste and shape. Therefore, high hydrostatic pressure technology can achieve ideal effects in sterilization, and maintain the quality of vegetables.

     

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