Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters

G. DENOYA; S. VAUDAGNA; V. CHAMORRO; M. GODOY; C. BUDDE; G. POLENTA

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2017 vol. 78 p. 367 - 372

0023-6438

Fresh-cut products represent an easy way to includefruits in everyday meals. The aim of this work was to evaluate the suitabilityof two cultivars for high pressure processing (HPP), and to establish the principalparameters leading to a better quality preservation of minimally processedpeaches. Prunus persicae cv.Flavorcrest and cv. Romea were subjected to different HPP-treatments accordingto a factorial design. The factors were: pressure level (500, 600 and 700 MPa)and holding time (1 and 5 min), applied at room temperature. Several determinationswere carried out over the samples: texture parameters, ascorbic acid content,total phenols, and polyphenoloxidase and alcohol dehydrogenase activity.Results showed that only the 700 MPa treatments, for both holding timeevaluated, provoked a significant decrease in the hardness of the HPP-product.Romea had lower polyphenoloxidase activity and higher ascorbic acid and totalphenols content than Flavorcrest. The application of 600 MPa-5 min to Romeapeaches successfully prevented enzymatic browning, with the additional advantageof rendering higher concentrations of ascorbic acid and phenols. This lastaspect would be an asset either for the development of high-quality productsor, as a pretreatment, for increasing the yield of polyphenols to be recovered fromfruit products waste.