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

DENOYA GABRIELA; VAUDAGNA SERGIO R.; CHAMORRO VERONICA; GODOY MARÍA FERNANDA; BUDDE CLAUDIO; POLENTA GUSTAVO

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 include fruits in everydaymeals. The aim of this work was to evaluate the suitability of two cultivarsand to establish the principal parameters (pressure level and holding time) forthe high pressure processing (HPP) leading to a better quality preservation ofminimally processed peaches.  Prunus persicae cv. Flavorcrest and cv.Romea were subjected to different HPP-treatments according to a factorialdesign. The factors were: pressure level (500MPa-600MPa-700MPa) and holdingtime (1-5min) at room temperature. Several determinations were carried out overthe samples: texture parameters, ascorbic acid content, total phenols,polyphenoloxidase and alcohol dehydrogenase activity. Results showed that onlythe 700MPa treatments provoked a significant decrease in the hardness of theHPP-product. Romea had lower polyphenoloxidase activity and higher ascorbicacid and total phenols content than Flavorcrest. The exposure to the highest pressurelevels (600-700MPa) for the highest holding time (5min) led to the mostpronounced inactivation of enzymes and best extractability of ascorbic acid andphenolic compounds. The application of the combination 600MPa-5min to Romeapeaches successfully prevented enzymatic browning, with the extra-value of ahigher concentration of ascorbic acid and phenols, so it would be recommendedfor obtaining a high-quality product.