Effect of ultra-high pressure treatment on the quality of fruits and vegetables

doi:10.14088/j.cnki.issn0439-8114.2020.09.031

Abstract

Abstract: UHP（ultra-high pressure） is one of the most popular non-thermal technologies about fruits and vegetables processing in the world. The principle and features of the UHP were introduced, followed by the analysis of UHP's influence on microorganism, enzyme activity, color, texture, flavor, nutritive activity and so on. The application and prospect of the UHP were also analysed. The UHP evidently extended fruits and vegetables' shelt life with the flavor and nutrition being maintained efficiently, in the near future, the UHP would be applicated from fruits and vegetables to more extensive foods, and be industrialized gradually.

Key words: ultra-high pressure, fruit and vegetable, quality

CLC Number:

TS255.3

XIONG Zi, LIAO Li, QIAO Yu, CHENG Wei, SHI De-fang, WANG Jun, CHEN Xue-ling. Effect of ultra-high pressure treatment on the quality of fruits and vegetables[J]. HUBEI AGRICULTURAL SCIENCES, 2020, 59(9): 145-150.

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