High pressure treatment of vegetables

Effect of pretreatments on carrot texture after thermal and pressure-assisted thermal processing

“…It is possible that above a certain threshold pressure, the tissue does not deform further under compression (Araya et al, 2007). The application of high pressure pretreatment has been reported to improve the texture (or hardness) of vegetables that are subsequently thermally processed (Kasai et al, 1995;Knorr, 1995;Stute et al, 1996;Sila et al, 2004;Araya et al, 2007). However, the effect of high pressure processing on texture varies with the material as well as the degree of the applied pressure.…”

Effect of High Pressure Processing on the Texture of Selected Fruits and Vegetables

“…Several earlier studies (Kasai et al 1995a,b;Fuchigami ef af. 1995;Stute et al 1996) reported similar firming of texture following pressure treatment of vegetables. The texture firming behavior described above is also somewhat similar to the texture firming action induced by low temperature blanching (Van Buren et al 1979;Stanley et al 1995).…”

“…It is not clear why a similar behavior was not observed with carrots and red peppers which showed continued softening behavior during pressure-hold at pressures levels higher than 100 MPa. Kasai et al (1995b) and Stute et al (1996) reported that pressure hold-time has the same effect as the standing time following a brief pressure treatment. This provides justification for the theory discussed earlier for the firming behavior of pressure treated vegetables.…”

Effect of vacuum cooling on physiological changes in the antioxidant system of mushroom under different storage conditions

“…The mushrooms stored under MAP with vacuum cooling treatment maintained remarkably higher firmness during the storage. Stute, Eshtiagi, Bogusiawski, and Knorr (1996) described that the improved firmness of pressure-treated vegetables could be due to enzymatic demethylation of pectins followed the formation of bridge bounds. Perhaps vacuum cooling treatment also had effect on enzymatic demethylation of pectins.…”