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

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• 作者：Gabriela I. Denoya^a ; ^{denoya.gabriela@inta.gob.ar} ; Sergio R. Vaudagna^a ; ^b ; Veró ; nica C. Chamorro^a ; M. Fernanda Godoy^a ; Claudio O. Budde^c ; Gustavo A. Polenta^a
• 关键词：Peaches ; High pressure processing ; Enzymes ; Ascorbic acid ; Phenols
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：78
• 期：Complete
• 页码：367-372
• 全文大小：232 K
• 卷排序：78

文摘

Levels of pressure up to 600 MPa did not cause negative effects on the peach texture. Peach varieties with low polyphenoloxidase activity would be more suitable for HPP. 600–700 MPa improved the extractability of ascorbic acid from peach pieces cv. Romea. High pressure improved the extractability of phenols from fresh-cut peaches.