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- Title
SHELF LIFE OF HHP-PROCESSED PEACH PUREE WITH ANTIBROWNING AGENTS.
- Authors
Guerrero-Beltrán, José A.; Swanson, Barry G.; Barbosa-Cánovas, Gustavo V.
- Abstract
Natural peach puree and peach puree containing 500 ppm of ascorbic acid (AA) or cysteine (250 ppm) were treated at high pressure (517 MPa/5 min). High hydrostatic processing (HHP)-processed and control purees were stored at 3, 21 and 35 ± 1C for 30 days. Total count, yeast/molds, color and polyphenoloxidase (PPO) activity were analyzed regularly. PPO activity was reduced to 12.1, 26.4 and 5.5% in both the natural puree and puree containing AA and cysteine after applying HHP. PPO activity of the non-HHP-processed puree containing cysteine was different from the other purees, as well as the PPO activity of HHP-processed purees. Non-HHP-processed natural puree (yellow color) and purees containing AA (yellow color) and cysteine (orange color) maintained their colors individually for 9 days. HHP-processed purees maintained their yellow (natural puree and puree with AA) and orange colors (puree containing cysteine) for 21 to 24 and 30 days, respectively. Less than 10 cfu/g were counted in HHP-processed purees stored at 3C.
- Subjects
PEACH; VITAMIN C; CYSTEINE proteinases; HIGH pressure (Technology); FRUIT
- Publication
Journal of Food Quality, 2005, Vol 28, Issue 5/6, p479
- ISSN
0146-9428
- Publication type
Article
- DOI
10.1111/j.1745-4557.2005.00050.x