CONICET | Buscador de Institutos y Recursos Humanos

High hydrostatic pressure (HHP) is a non-thermal technology that extends shelf-life, and keeps high nutritional value and sensory quality of foods. This study evaluates the effect of HHP treatment on persimmon purée. This was prepared with 0.05 % of ascorbic acid and 0.25% of citric acid (pH: 4.5) and packaged in CryovacBB2800 bags without vacuum. The experimental design consisted in the combination of pressure levels (400, 500 and 600 MPa) and holding time (1 and 5 min). Samples were compared with unpressurized purée. Chromatic parameters (L*, a* and b*), ph and inactivation of endogenous microbiota were evaluated at different times of refrigerated storage at 4°C (15, 30, 60 and 90 days). Soluble solids and moisture content were evaluated after immediate application and at the end of storage. HHP treatments were enough to decrease the endogenous microflora to levels lower than the detection limit and this level remained constant throughout refrigerated storage. The pH and soluble solids were affected neither by HHP treatment nor by storage. However, water content presented a significant decrease at the end of storage. Chromatic parameter L* values on samples treated at 400MPa-1min and at 500MPa-1min were significantly lower than for control samples and remained constant throughout chilled storage. After HHP treatment, a* and b* of samples were lower than those of control samples. These parameters significantly decreased after of 30 days and 15 days of chilled storage, respectively. Results obtained in this work indicated that HHP processing of persimmon purée can extend the shelf-life during chilled storage and keep the pH and soluble solids unchanged. Besides, the water content showed a slight decrease. Chromatic parameters were affected by HHP treatments and during the storage. This may be attributed to the presence of oxygen within of the packaged purée, which may affect the chromatic parameters.