The effect of high hydrostatic pressure on the microbiological quality and physical–chemical characteristics of Pumpkin (Cucurbita maxima Duch.) during refrigerated storage

The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage

“…Sakhale, Pawar, and Ranveer (2012) suggested this deterioration could be explained by light, or the oxidation of ascorbic acid to dehydroascorbic acid. This could also be explained by the possible existence of other antior pro-oxidants, pressure-induced enzyme activation such as cytochrome oxidase, ascorbic acid oxidase and peroxidase found in fruits, aerobic and non-enzymatic anaerobic reactions (Polydera, Stoforos, & Taoukis, 2005;Sánchez-Moreno et al, 2005;Zhou et al, 2014). The results from the literature regarding loss of ascorbic acid during refrigerated storage are conflicting.…”

“…One major drawback in the fruit-juice industry is the loss of the sensory and functional quality that occurs during thermal pasteurisation. HPP technology is seen as an interesting treatment for the refrigerated storage of these products, as it can potentially stabilize bioactive compounds and antioxidant activity, thereby avoiding the loss of these important food properties and obtaining beverages with significant health benefits, while preserving the nutritional and sensorial characteristics and extending their shelf life (Barba, Cortés, Esteve, & Frígola, 2012;Cao et al, 2012;Patras, Brunton, Da Pieve, Butler, & Downey, 2009;Plaza et al, 2011;Zhou et al, 2014).…”

EFFECT OF AIR COOLING AND VACUUM COOLING STORAGE ON PROXIMATE CONTENT (WATER, pH, PROTEIN AND SUGAR) AND β-CAROTENE OF KABOCHA YELLOW PUMPKIN (Cucurbita maxima L.)

“…Teknik penyimpanan dingin (air cooling) disarankan bagi buah -buahan (Zhou et al, 2013). Penyimpanan labu kabocha pada suhu dingin (4 -10 o C) dan kelembaban 98 -100 % menyebabkan buah ini tetap awet dan terjaga kualitasnya karena pada penyimpanan ini aktivitas metabolisme menjadi turun sehingga menekan laju respirasinya (Soujala, 2000).…”

Assessment of quality parameters and microbial characteristics of Cape gooseberry pulp (Physalis peruviana L.) subjected to high hydrostatic pressure treatment

“…Similar results were reported by Klimczak et al, (2007) working with pressurized orange juice after 4 months of storage and by Piljac-Žegarac y col., Zhou et al (2014) and Vega-Galvez et al (2012) working with pumpkin and aloe Vera, respectively.…”